LUNCH 27.02 – 26.03

SNACKS

OYSTERS ”SENTINELLES BOUTRAIS”
grilled lemon
GORDAL OLIVES
CRISPY POTATOES
smoked cod roe
SMOKED HAM – COPENHAGEN NORDHAVN
CROQUETTE
pork, thyme and salted lemon

1 piece / 50
3 pieces / 120

SALT MENU

SALTED LUMPFISH ROE / 130
creamy potato, buttermilk and ramson
POACHED SQUID / 110
chicken broth, seaweed and egg yolk
GRILLED PARSNIP / 110
crispy lamb, salted lemon and dukkah
ROASTED IBERICO PORK / 120
leek, smoked lard and parsley
WALNUT ICE CREAM / 95
arabica, blood orange and browned butter

The kitchen chooses 3 dishes / 295

Wine menu for 3 dishes / 245
Juice menu for 3 dishes / 255

SALT’S OPEN FACED SANDWICHES

RUTH’S CURRY HERRINGS FROM CHRISTIANSØ / 95
soft boiled egg, apple and celery
FRIED COD ROE / 95
curry and pickled vegetables
AVOCADO / 80
cottage cheese, chili and crispy bacon
SMOKED SALMON / 110
beetroot and horseradish
SALTED LUMPFISH ROE / 130
toasted sour dough, sour cream and dill
SMOKED HAM / 95
mustard cream, cress and pickled mushrooms
TARTAR OF BEEF / 120
tarragon, fried onions and lingonberries
”STEAK SANDWICH” / 145
sour dough, fried mushrooms and bordelaise

The kitchen chooses 3 pieces / 235

Desserts & cheeses

LEMON MOUSSE / 65
cream and bitter chocolate
CRÈME BRÛLÉE / 65
SALT’S HOMEMADE CHOCOLATE / 45

Selected cheeses from Mons in Lyon:

SAINTE MAURE
Raw milk goat cheese, Loire

BRILLAT-SAVARIN
White mould cheese, triple cream, Bourgogne

EMMENTALER GOTTHELF
Swiss raw milk cheese, cow’s milk

MONT D´OR
Washed cheese, raw milk, Bourgogne

1924
Blue cheese from cow and sheep, Auvergne

Per piece / 40
Full selection 135