GOURMANDISES
| Oyster au naturelle (L’ Antilope, Normandy No. 4) Champagne & shallot vinaigrette | 7 |
| Oyster «Rockefeller» Spinach, parmesan cheese, yuzu & saké hollandaise | 8 |
| Garlic bread à la Astoria Brown butter, shiro miso, parmesan, yuzu, roasted garlic & herbs | 16 |
| N25 Caviar by Björn Frantzén (30g) Parsnip waffles, crème fraîche, lime & brown butter argan oil | 170 |
STARTERS
| Snails à la provençale Roasted garlic butter, lavender, thyme & parsley | 24 |
| Toast Astoria King crab, shrimps, trout roe, butter fried toast, lemon confit & wasabi oil, Tellicherry peppercorn & pickled onion | 36 |
| Butter fried «råraka» Vendace roe from Kalix, chives, crème fraîche, red onion & lemon | 35 |
| Buri carpaccio Astoria «hot sauce», vendace roe, lemon smetana, dashi vinaigrette | 32 |
| Stracciatella di burrata Pickled yellow peach, romesco, asparagus, hazelnuts, arugula, espelette pepper | 28 |
| Baby back ribs Stout glaze, chives, coriander & black pepper rub | 33 |
PASTA & PIZZA
| Mezzi rigatoni Sungold yellow tomato sauce, stracciatella, semi-dried cherry tomatoes, zucchini, aubergine, pecorino, espelette pepper | 35 |
| Linguine à la Astoria «XO» White clams, fine herbs, parmesan, roasted garlic butter, uni & XO sauce | 58 |
| Vendace roe pizza *please allow 20 minutes waiting time Potatoes, Västerbotten cheese, lemon, crème fraîche & onion | 44 |
FRITES
| Duck frites *please allow 25 minutes waiting time Aged Silverhill Irish duck breast, spicy pommes frites, brown butter hollandaise, endive salad | 55 |
| «Chick & chips» Grilled Spanish baby chicken, confit garlic & herb butter, yuzu kosho, green salad with parmesan & pommes frites | 52 |
| 300g Steak frites *please allow 25 minutes waiting time Aged Angus Ribeye, sauce Béarnaise, heirloom tomato salad & pommes frites | 88 |
| Extra sides | |
| Mac & cheese, blue cheese velouté, brown butter | 14 |
| Heirloom tomato salad, dijon vinaigrette | 12 |
| Salade verte, «Vacche Rosse», Astoria house vinaigrette | 10 |
| Triple cooked roast potato, «Vacche Rosse», chives | 12 |
MEAT & POULTRY
| Caesar salad (prepared tableside) Grilled chicken breast, toasted pine nuts, smoked pork belly, chives, kale, parmesan aged 24 months «Vacche Rosse» & haricot verts | 38 |
| Grilled Jeju pork tomahawk *please allow 25 minutes waiting time Red wine jus, butter bean stew, petit pois, haricot vert, chimichurri | 78 |
| Steak tartare à la parisienne Pommes frites, salade verte & classic condiments | 38 |
| Veal schnitzel Veal topside, anchovy brown butter, red wine jus, pea purée, grilled lemon & roasted potatoes | 58 |
| Whiskey flambéed beef tenderloin (prepared tableside) Kampot pepper cream sauce with thyme roasted potatoes glazed with Fourme d’Ambert | 78 |
FISH & VEGETABLES
| Halibut «Bourride» Saffron nobis dressing, white clams, mussels, fennel, carrots, potatoes, garlic croutons | 58 |
| Grilled seabass Soy miso glaze, celeriac slaw, salsa verde | 63 |
| Roasted cauliflower Cauliflower purée, salsa verde, pickled onions, almonds, brown butter hollandaise | 35 |
DESSERTS
| Pear tarte tatin Hazelnut ice cream | 20 |
| Brûlée cheesecake Mascerated blackberries, tonka bean | 24 |
| «The waffle ice cream» Thyme waffles, earl grey ice cream, Japanese strawberry compote, amaretti, olive oil crumble | 24 |
ICE CREAM & SORBET
| Vanilla (per scoop) Tahitian vanilla & Madagascar bourbon vanilla «16/1», bourbon caramel | 16 |
| Tutti-frutti (per scoop) Homemade sprinkles | 8 |
| Rum & raisin (per scoop) Compressed banana, foie gras | 15 |
| Peach sorbet (per scoop) Pickled blueberry, ohba leaves | 10 |
PETIT FOUR FROM THE TROLLEY
| Canelé Buckwheat & dark rum | 5 |
| Chocolate truffle Dulce de leche & vanilla | 5 |
| Chocolate chip cookie Brown cheese, pecans & fleur de sel | 5 |
| Sea buckthorn tartlet Brown cheese fudge, burnt meringue | 5 |
