à la Carte


Toast with White Bait Roe, Sour Cream and Red Onions, 225:-

Chef’s own Prawn salad, 147:-
(Green Peas, Mushrooms, Asparagus, Tomatoes, Cantaloupe, Mustard, Limedressing)

Cantaloupe and Serrano Ham, 135:-
(Grissini, Lettuce, Basil-Oil)

S.O.S, 130:-
(A selction of creamy Baltic Herrings, Sour Cream, Bread, Butter, Cheese, Red Onions, boiled new Potatoes)

Mixed Salad with Garlic Bread, 95:-

Vegetarian Dishes

Wild Mushroom Risotto, grilled Vegetables and Parmesan, 185:-

Halloumi Burger Platter, 165:-

Light Bites

The small Fish- and Shell Fish Soup and Garlic Bread, 125:-

Chef´s own Prawn Sandwich, 195:-
(Hand peeled Prawns, white Ryebread, Eggs, Lemon, Mayonnaise and White Bait Roe)

Croque Monsieur with Chili-Mayonnaise and French Fries, 140:-

Chefs’s own Hamburger Platter, 165:-
(Bacon, Tomatoes, pickled red Onions, Cheese, Bread, French Fries)

Chef’s own Chantarelles Burger, 179:-
(Tomatoes, pickled red Onions, Cheese, Breda, French Fries)

Caesar Salad, 175:-
(With prawns or Chicken)


Fried Plaice, 225:-
(stuffed with Prawns in Dill stew, warm Vegetables and boiled new Potatoes)

Grilled Salmon, 175:-
(Warm Vegetables, Potatoes in Dill stew)

Chef’s own Fish- and Shell Fish Soup and Garlic Bread, 165:-


Plank Steak,  299:-
(Beef tenderloin, Potato Duchesse, Bearnaise sauce, a roll of green Beans and Bacon, a broiled Tomato)

Veal Escalope, 199:-
(Capers,  Lemon,  Anchovies, green Peas, fried Potatoes)

BBQ Spare Ribs, 169:-
(Coleslaw, Potato Wedges)

Swedish tenderized Sirloin Steak, 229:-
(Roasted Vegetables, Garlic Butter, Potato Wedges)

Coquelet, 169:-
(Roast Chicken, roasted Vegetables, Cream sauce flavoured with Herbs, Potatoes sautéed in Parsley)


Ice Cream Cup á la Fars Hatt, 125:-
(Vanilla Ice, Rasberry Compte, Whipped Cream, Chocolate Garnish)

Black Berry parfait, 125:-
(Orange sauce flavoured with Cointreau, Almond-Butter  Flake-Biscuit)

Stawberry-and Rhubarb crumb Pie and Custard, 125:-

Homemade Chocolate Truffle, 87:-
(with whipped Cream and Berry sauce)

Do not hesitate to ask our staff about the content in our various dishes.

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