À la carte
À la Carte Menu, built around changing seasons and harvest seasons, is updated regularly respecting the traditions of Brasserie. Brasserie Kämp’s centuries old history and hand-picked specialities from previous chefs create a unique celebration of flavors.
À la Carte Menu is available during weekdays from 5 PM onwards and on weekends during restaurant opening hours. On weekdays from 11.30 AM to 2 PM a weekly changing three-course lunch menu and All Day Menu are available.
To ensure a culinary experience at Brasserie Kämp, please make a table reservation well before the occasion.
Warmest of welcome.
Starters
Langoustine soup with fried langoustine and rouille
Glazed butternut squash with green romesco and cashew cheese
Lamb tartare from Åland with crispy onions and Västerbotten cheese
Toast skagen with fresh prawns and whitefish roe
Salads
Fresh prawns with gem lettuce and sauce Nobis
Burrata cheese with glazed butternut squash and green romesco
Fruits de Mer
Caviar 10 g
Served with toasted bread, red onion and Crème Fraîche
Caviar 30 g
Served with toasted bread, red onion and Crème Fraîche
Lobster & Fries
Cooked half lobster with crispy French fries, salad, and sauce Nobis
Seafood Platter
Crab claws, blue mussels, smoked whole prawns, oysters, king prawns, salmon ceviche, shrimp Skagen and selection of cold sauces and baguette
Seafood Platter with half lobster
Seafood Platter with whole lobster
Main Courses
Beetroot risotto with hazelnuts, king oyster mushrooms and sorrel
Roasted cod with brandade and sauce Antiboise
Braised wild duck with bird cream and celeriac purée
Finnish fillet of beef with Café de Paris butter and pommes frites
Menu du Jour
Three Course Menu
Langoustine soup with fried langoustine and rouille
*
Braised wild duck with bird cream and celeriac purée
*
Vanilla Crème Brûlée with cloudberry sorbet
Vegan Menu
Three Course Vegan Menu
Glazed butternut squash with green romesco and cashew cheese
*
Beetroot risotto with hazelnuts, king oyster mushrooms and sorrel
*
Frangipane cake with blueberries and oat-vanilla ice cream
