LUNCH 29.01 – 26.02

SALT’S OPEN FACED SANDWICHES

SALT’S CURRY HERRING / 95
Blackcurrant, vadouvan and small onions
FRIED COD ROE / 110
Fermented carrot and smoked mayo
FRIED PLAICE / 120
Dill, salted cucumber and shrimps
PORK BREAST CONFIT / 110
Mustard, dill and bitter salad
STEAK TARTARE / 120
Toasted sourdough and kale

SALT'S LIGHT DISHES

GREEN LEAFS IN VINAIGRETTE / 65
Croutons and herbs
BORECOLE KALE SALAD / 120
Smoked Gråsten rooster, sour cream and horseradish
SALT’S BLT / 110
Toasted rye bread, dry salted bacon and tomato
WARM GOAT CHEESE / 110
Baked beetroot, walnut and honey
SALT’S BEEF BURGER / 145
Tomato, cheese and gherkin

DESSERTS & CHEESES

SALT’S FILLED CHOCOLATES / 45
SMÅLAND-STYLE CHEESE CAKE / 65
Cream and lingonberry
CRÈME BRÛLÉE / 65

 

Selected French cheeses from Mons in Lyon:

 

BONDE DU POITOU

Goat

 

CHAOURCE

Cow, raw milk

 

BRIN DU MARQUIS

Sheep, herbs from Corsica

 

BEAUFORT ALPAGE

Cow, raw milk

 

ROQUEFORT SELECTION

Sheep, raw milk

 

Per piece / 45
Full selection / 150