GOURMANDISES
| Crudités Ranch dressing | 17 |
| Iberico ham (Pata Negra Gran Reserva 36 months) Cantaloupe melon, roasted pine nuts & Espelette pepper | 26 |
| *Oyster au naturel (France, Bretagne no. 2) Champagne & shallot vinaigrette | 8 |
| N25 Caviar by Björn Frantzén (30 g) Crème fraîche, browned butter & banana waffles | 95 |
| Garlic bread à la Astoria Sourdough baguette, browned butter, shiro miso, parmesan, yuzu, roasted garlic & herbs | 10 |
| Snails à la Provençale Roasted garlic-butter, thyme, lavender, parsley & lemon confit | 18 |
| Calamares fritos Black pepper, lime, spring onion & ginger aioli | 14 |
STARTERS
| «Stracciatella di bufala» Peach, mint & coriander pistou, edamame beans, harissa & roasted Valencia almonds | 24 |
| Gambas Roasted garlic oil, chives, togarashi butter & grilled sourdough bread | 22 |
| Toast Astoria Snow crab, shrimps, vendace roe from Kalix, butter fried bread, lemon confit, wasabi aioli & pickled onion | 31 |
| Crudo of hamachi Trout roe, kohlrabi, cucumber, apple, dill & dashi | 27 |
| Carpaccio Tenderloin, egg yolk cream, horseradish, shallot confit & vendace roe from Kalix | 29 |
| Butter-fried «råraka» Vendace roe from Kalix, chives, crème fraîche, red onion & lemon | 37 |
FRITES
| Moules frites Champagne- & mussel sauce, grilled onion, parsley, jalapeño aioli & pommes frites | 35 |
| Steak frites Sauce béarnaise, pommes frites with espelette, parmesan & garlic Ribeye from Uruguay (1p) Beef Wagyu from Spain (2p) Extra sides Green salad with parmesan & Astoria vinaigrette Tomato and onion salad & dijon vinaigrette Please allow 45 minutes for preparation of the Wagyu | 59 160 5 6 |
MEAT & POULTRY
| Steak tartare à la Parisienne Pommes frites & classic condiments | 34 |
| Cognac flambéed beef tenderloin (prepared tableside) Creamy pepper sauce, thyme roasted potatoes, blue-cheese béchamel & green salad | 63 |
| Veal á la minute «Ma-La» Shiitake & oyster mushrooms, sake beurre blanc, matsutake aioli & salad | 38 |
| Caesar salad (prepared tableside) Grilled corn-fed chicken, pine nuts, bacon, chives, green beans, kale & Caesar dressing | 32 |
| Chick & Chips Crispy fried corn-fed chicken, Astoria «hot sauce», blue cheese & pommes frites persillade | 37 |
FISH & VEGETABLES
| Steamed salmon Zucchini, green asparagus, radish, trout roe, white wine sauce & japanese rice | 40 |
| Grilled cauliflower «Buffalo style» Pickled cauliflower, hot sauce & blue cheese | 28 |
| Grilled seabass Tonkatsu glaze, salsa verde & coleslaw | 42 |
| Tuna tataki Avocado, radish, carrot, cabbage, furikake & ponzu sauce | 39 |
PASTA & PIZZA
| Pasta mafaldina Sungold yellow tomato sauce, zucchini, aubergine, whipped ricotta, Arbequina olive oil & peccorino | 39 |
| Truffle pizza «Le blanc» Black truffle, fontina cheese, feta cheese, frisée salad & roasted garlic oil | 36 |
| Vendace roe pizza Vendace roe from Kalix, potatoes, Västerbotten cheese, smetana, red onion & lemon zest | 35 |
| «Kebab Pizza» Duck confit, tomato sauce, fontina, pickled jalapeño, harissa yoghurt & parsley | 30 |
DESSERTS
| Dacquoise flambée strawberries Spanish strawberries, rum, coconut, black sesame dacquoise & vanilla cream | 19 |
| Vacherin Pepper meringue, mango & passionfruit coulis, diplomate cream & coconut sorbet | 16 |
| Crème brûlée Orange & lemon | 14 |
| Tuttifrutti ice cream Homemade sprinkles | 10 |
| Melon sorbet Champagne gel & compressed strawberries | 10 |
| Bourbon & Tahiti vanilla ice cream «16/1» Salted fudge sauce | 18 |
TROLLEY
| Daily selection of pastries and biscuits served at the table | 6 |
