Dinner Menu

Our plates are purposefully sized for you to enjoy several dishes

Fresh Baked Bread: caramelized butter, leek $3

*Morro Bay Grassy Bar Oysters: pickled apple, smoked grapeseed oil (GF/DF) $3

Autumn Salad: pear, fennel, almonds, Tegel cheese, aquavit vinaigrette (GF/V) $13

Nordic Cheese Plate: grapes, apricot jam, fried lefse (V) $20

Smoked Fish Croquettes: horseradish cream, white fish caviar $12

*Beet Cured Gravlax: sorrel sorbet, rye crisp, lemon crème fraîche $16

*Herring Platter: curry apple, mustard dill, grandma’s classic $19

Our menu changes daily, this is a sample of what may be available. We do not guarantee any availability of these selections on the day you may dine.

Smoked Ricotta: beets, hazelnuts, tarragon, orange pepper vinaigrette (V) $15

*Matjes Herring: egg 64°, anchovies, chili, Icelandic yogurt, herb salad $14

*Tartare of Elk: blood orange, smoked egg yolk, celeriac, rye cracker $18

Smørrebrød: game terrine, shrimp & egg, gubbröra $21

Foie Gras Terrine: huckleberries, pistachio, cocoa nib, brioche $25

Roasted Bone Marrow: pickled vegetables, toasted limpa $23

Our menu changes daily, this is a sample of what may be available. We do not guarantee any availability of these selections on the day you may dine.

Svensk Dolma: shishito peppers, barley, lovage, mushrooms (V) $23

*Maine Scallops: mussels, cauliflower, kale $29

Roasted Chicken: sunchoke, savoy cabbage, mustard $25

Swedish Meatballs: potato puree, pan gravy, lingonberry, pickled cucumber $20

Braised Duroc Pork Cheek: gnocchi, Brussels sprouts, mushrooms $25

Grilled Elk Saddle: root vegetables, béarnaise $35

Our menu changes daily, this is a sample of what may be available. We do not guarantee any availability of these selections on the day you may dine.

Amuse: Sunchoke, chestnuts, smoked egg yolk, Osetra caviar

Course One: Winter beets, burned butter, sheep’s milk sorbet, hazelnuts, rye crumbs

Course Two: *Charcoal grilled Maine scallop, tomato, kohlrabi, nasturtium

Course Three: Dry aged veal ribeye, lovage, cabbage, smoked bone marrow, Perigord truffle

Course Four: Valrhona chocolate terrine, pistachio, raspberry sorbet, meringue

Our menu changes daily, this is a sample of what may be available. We do not guarantee any availability of these selections on the day you may dine.

*Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness
*Please keep in mind that any items prepared without gluten or dairy products are made in a facility that handles many other wheat and dairy products.
During normal kitchen operations, there is a possibility for food items to come into contact with wheat gluten/proteins and/or dairy products.
However unlikely, we are unable to guarantee that any menu item is completely gluten-free or dairy-free.

Please note that menu items, prices and ingredients may change without notice
A 4% surcharge will be added to all food and beverage sales for San Francisco Employer Mandates and Health Insurance
Maximum 3 credit/debit cards per table. Split plate charge $4. Cake cutting charge $4 per slice.

Dessert Menu

All Desserts $9 

Northern Lights: chocolate terrine, passion fruit sorbet, soft meringue

Apple Quince Pie: lavender granola crust, bay leaf ice cream

Princess Cake: chiffon cake, raspberry jam, pastry cream, marzipan

Chocolate Cake (Kladdkaka): lemon verbena ice cream, hazelnut brittle

Sorbet: quince, blood orange, raspberry (GF/DF)

Patricius Tokaji Aszue 5 Puttonyos 2004 $14

Graham’s 20 Year Tawny Porto $14

Graham’s 40 Year Tawny Porto $28

Chateau Roumieu Sauternes 2009 $12

Geijer Glogg $9

Park VSOP$15

Camus VS $11

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