GOURMANDISES
| Crudités Ranch dressing | 17 |
| Iberico ham (Pata Negra Gran Reserva 36 months) Charentais melon, roasted pine nuts & espelette pepper | 24 |
| *Oyster au naturelle (France, Bretagne no. 3) Champagne- & shallot vinaigrette | 6 |
| Pimento «Harissa style» Harissa spices, lime zest, sesame seeds & chives | 6 |
| N25 Caviar by Björn Frantzén (30gr) Waffles, browned butter, avocado, pistachio, wasabi creme, lime & almonds | 95 |
| Garlic bread à la Astoria Sourdough baguette, browned butter, shiro miso, parmesan, yuzu, roasted garlic & herbs | 9 |
| Snails à la Provençale Roasted garlic butter, thyme, lavender, parsley & lemon peel | 17 |
| Calamares fritos Black pepper, lime, spring onion & galangal aioli | 12 |
| Boquerones Grilled bread, tomato mix, olive oil, basil, black pepper, & aged sherry vinegar | 12 |
STARTERS
| Stracciatella di burrata Tomato, carpaccio tricolore, pistou, kampot pepper, sea salt & chives | 18 |
| Gambas Roasted garlic oil, chives, togarashi butter & grilled sourdough bread | 20 |
| Toast Astoria Lobster, shrimps, trout roe, butter fried bread, lemon confit, wasabi aioli & pickled onion | 29 |
| Crudo of sea bass Vendace roe from Kalix, Astoria «hot sauce», smetana, dashi vinaigrette & rice chips | 22 |
| Carpaccio of Spanish beef Foie gras au torchon, caramelized orange, Port wine ponzu & roasted pumpkin seeds | 28 |
| Grilled octopus Buttered hot sauce, baby tomato, chorizo oil & sherry vinegar | 21 |
| Butter fried «råraka» Vendace roe from Kalix, chives, crème fraîche, red onion & lemon | 35 |
FISH & VEGETABLES
| Steamed turbot & Japanese rice Beurre blanc, trout roe, green asparagus, citrus leaf oil & horseradish vinegar | 40 |
| Baked egg & grilled green asparagus Mushroom crème, miso, broccolini, parmesan, petit pois & marcona almonds | 26 |
| Moules à la crème Champagne- & mussel sauce, grilled onion, parsley, jalapeño aioli & pommes frites | 28 |
| Spaghetti à la Astoria Clams, mussels, roasted garlic butter, chorizo & yuzu kosho | 28 |
| Grilled sea bass Panzanella, basil, grilled lemon & potatoes | 38 |
| Salad «Niçoise» Grilled tuna, romain salad, tomato, herb vinaigrette, taggiasca olives, egg & green beans | 32 |
| Trufflepizza «Le blanc» Black truffle, fontina cheese, feta cheese, frisée salad & roasted garlic oil | 32 |
| Vendace roe pizza Vendace roe, potatoes, Västerbotten cheese, smetana, red onion & lemon zest | 34 |
MEAT & POULTRY
| Pizza «Marbella» Pata Negra, sobrasada, potatoes & fior di latte | 30 |
| Steak tartare à la Parisienne Pommes frites & classic condiments | 34 |
| Cognac flambéed beef tenderloin (prepared tableside) Creamy pepper sauce, thyme roasted potatoes, blue cheese bechamel & green salad | 58 |
| Grilled veal minute Browned lemon butter, garlic confit, broccolini, green asparagus, sage & parmesan | 34 |
| Caesar salad (prepared tableside) Grilled cornfed chicken, pine nuts, bacon, chives, green beans, kale & Caesar dressing | 32 |
| Steak frites Sauce béarnaise, tomato- & onion salad, parmesan & spicy pommes frites Strip Loin (1p) Ribeye (1p) Côte de boeuf (2p) Please allow a serving time of 45 minutes for the Côte de boeuf | 45 55 130 |
DESSERTS
| Grilled pineapple Swedish Punsch caramel, ginger crumble and anis ice cream | 16 |
| Chocolate tarte Tahiti vanilla ice cream «16/1» & Kentucky bourbon mousse | 25 |
| Crème brûlée Coffee & lemon grass | 14 |
| Tuttifrutti ice cream Homemade sprinkles | 10 |
| Melon sorbet Champagne gel & compressed strawberries | 12 |
| Liquorice ice cream Raspberries | 10 |
| Bourbon & Tahiti Vanillia ice cream «16/1» Salted fudge sauce | 16 |
TROLLEY
| Daily selection of pastries and biscuits served at the table | |
