DINNER 08.10 – 11.11

SALT MENU

SALTED ZANDER
Pear, verbena and mussel
BAKED COD
Black kale, sauce blanquette and Karamelsten
FRIED WOOD PIGEON BREAST
Butternut, juniper and lardo
FRIED RED DEER FILLET
Morel, salsify and pickled blueberry
ROASTED PUMPKIN SEED ICE CREAM
Apple and stout

4 dishes / 395
5 dishes / 445

Wine menu for 4 dishes / 325
Wine menu for 5 dishes / 395

Juice menu for 3 dishes / 255
Juice menu for 4 dishes / 325
Juice menu for 5 dishes / 395

 

SALT SIGNATURE MENU

COCKTAIL
at the bar and snacks from the kitchen
SALT’S 6 SERVINGS
with matching wines
FILTERED WATER
COFFEE & SWEETS

/ 1095 

CHARCUTERIE

LUCQUES OLIVES / 45
DRIED HAM / 65
Slagter Munch, Skagen
COPPA / 50
Villani, Emilia-Romagna
CECINA de LEÓN / 75
Olmeda Origenes, León

FISH & GREENS

SALTED ZANDER / 125
Pear, verbena and mussel
SALTED NORWAY LOBSTER / 125
Creamy potato and egg yolk
BAKED COD / 125
Black kale, hard cheese and sauce blanquette
BAKED BEETROOT / 110
Saved elderflower and smoked sour cream
WILD MUSHROOMS / 130
Spruce bark cheese, blackcurrant and watercress

MEAT

FRIED WOOD PIGEON BREAST / 125
Butternut, juniper and lardo
FRIED VEAL SWEETBREAD / 125
Wild mushrooms, rosehip and vadouvan
FRIED RED DEER FILLET / 130
Morel, salsify and pickled blueberry
GRILLED OX CHEEK / 125
Green coriander seeds, yuzu and Jerusalem artichoke

LARGE PLATES

FRIED MALLARD / 250
Coffee, celery and plum
RIB EYE 300 G / 295
Sauce bordelaise, mushrooms and spinach. Add grated truffle / 50
ROASTED COD / 250
Cabbage, apple and mussel

DESSERTS AND CHEESES

ROASTED PUMPKIN SEED ICE CREAM / 95
Apple and stout
BLUEBERRIES / 95
Milk ice cream, olive oil and black pepper
DARK CHOCOLATE ICE CREAM / 95
Salt meringue and plum
RAW PEAR / 95
Bergamotte, sorrel and hazelnut

CHEESE

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