LUNCH MENU

Menu

SMALL BITES

  • Whole globe artichoke
    with whipped truffle butter
    155
  • Green olives “Nocellara del Belice”
    85
  • “Chips & dip”
    with sour cream & chives
    85
  • Tuna tartar
    with crispy rice, sesame & lime
    2 pcs. 110
  • Gougères
    with comté cheese & black truffle
    4 pcs. 145
  • Esmée toast
    with gruyère, truffle duxelles & jamón ibérico
    4 pcs. 145
  • Baby scallops “rockefeller”
    gratinated with parmigiano reggiano, spinach, green chili & garlic butter
    3 pcs. 160
  • Spicy fried chicken
    with smoked paprika & ranch dressing
    145
  • Danish hand-peeled fjord shrimps
    served with grilled lemon mayonnaise & toast melba
    50 gr. 345

RAW

  • Josephine oyster natural
    with condiments
    pr. piece 75
  • Josephine oyster
    with fresh wasabi, ginger oil & finger lime
    pr. piece 110
  • Ceviche of golden sea bream “Esmée signature”
    served with endive salad & 3 kinds of sauces
    375
  • Esmée black label caviar by Rossini
    served with blinis, crème fraîche & shallots
    10 gr. 390 - 50 gr. 1.850

ESMÉE LUNCH

  • Esmée green salad
    with zucchini, avocado & pistachio
    180
  • Heirloom tomato carpaccio ‘Peach Melba’
    with raspberries, Calabrian chili & peach vinaigrette
    185
  • Green French asparagus
    with lemon risotto, parmigiano reggiano & ramsons
    355
  • Steamed white asparagus “á la vongole”
    with clams, trout roe, chives & clam fumet
    325
  • Grilled filet of turbot
    with summer greens, pommes purée & beurre blanc
    345
  • Esmée market salad
    grilled chicken with a daily selection of seasonal vegetables & market salads, served with Parmigiano Reggiano & chardonnay vinaigrette
    265
  • Hand-cut organic beef tartare, prepared table side
    served with classic condiments & warm potato chips
    285
  • Lamb chops grilled in vadouvan
    served with spring vegetable ragù & lemon
    450
  • Esmée lobster pasta
    half a grilled lobster in the shell, served with datterini tomato sauce, linguine pasta & Blue Mountain basil
    475
  • Steak au poivre
    pepper steak of tournedos flambéd table side served with aromatic pepper sauce & french fries
    545

CONDIMENTS

  • Sourdough garlic baguette & butter
    85
  • French fries
    75
  • Sautéed spinach
    with olive oil & lemon
    95

DESSERT

  • Caviar & ice cream
    Esmée black label caviar 10 gr. with vanilla ice cream & hazelnut oil
    425
  • Burnt basque cheesecake
    with preserved wild Swedish blueberries
    145
  • Strawberry soft serve
    with vanilla crème chantilly & fresh strawberries
    185

SIGNATURE SORBETS

  • Grapefruit sorbet
    with first-harvest green olive oil
    95
  • Coconut sorbet
    with lime
    110
  • Mango sorbet
    with passionfruit
    110
  • STILL OR SPARKLING WATER PER PERSON
    50