DINNER 28.01 – 25.02

SALT MENU

BAKED WITCH
Salted cucumber and oysters
ROASTED COD ROE
Fermented carrot and smoked butter
PORK BREAST CONFIT
Caramelized banana and spicy buttermilk
GLAZED LAMB SHANK
Burned eggplant and black lemon
ROASTED RYE ICE CREAM
Blood orange and dulce de leche

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

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

/ 1095 

CHARCUTERIE

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

FISH & GREENS

SALTED COD / 125
Kaffir lime and pomelo
FRIED SCALLOP / 125
Asian pear, verbena and browned butter
BAKED WITCH / 125
Salted cucumber and oysters
FRIED COD ROE / 120
Fermented carrot and smoked butter
GNOCCHI / 110
Jerusalem artichoke, hazelnut and curd

MEAT

WALNUT PANCAKE / 125
Veal sweetbread, pickled mushrooms and porcini mayo
GLAZED LAMB SHANK / 120
Burned eggplant and black lemon
ROASTED BEEF / 130
Jerusalem artichoke, lingonberry and smoke
PORK BREAST CONFIT / 120
Caramelized banana and spicy buttermilk

LARGE PLATES

FRIED TURBOT / 295
Salsify, sherry and egg yolk
DRY-AGED PORK / 265
Celeriac, porcini and spruce
RIB EYE 300 G / 295
Sauce bordelaise, glazed shallots and spinach. Add grated truffle / 75

DESSERTS AND CHEESES

ROASTED PUMPKIN SEED ICE CREAM / 95
Apple and stout
COCONUT PARFAIT / 95
Baked beetroot and rosehip
ROASTED RYE ICE CREAM / 95
Blood orange and dulce de leche
CHOCOLATE / 95
Preserved plums and walnut

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