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 restaurant opening hours. On weekdays from 11.30 AM to 3 PM a weekly changing three-course lunch menu is available.
To ensure a culinary experience at Brasserie Kämp, please make a table reservation well before the occasion. Please note, tables are reserved for 2,5 hours and for reservations after 8.30 PM tables are available until closing. Please contact the restaurant if you wish to make any alterations to the allocated time.
Warmest of welcome.
Menu Brasserie
A three course menu, available from 12th of January to 8th of February 2023
Frothy chestnut soup, crispy pork belly and apple – LF, GF
*
Grilled Entrecôte of Finnish beef, string beans and leafy greens – LF, GF
*
Vanilla mousse, marinated Arctic cloudberries and mandarine – LF, GF
Starters
Beetroot tartare, mustard seeds, kohlrabi and truffle créme
Rainbow trout confit, slightly salted scallop, smoked pike roe and cucumber in dill and vinegar marinade
Tartare of Finnish beef, spruce sprout, cranberry and porcini muffi
Bouillabaisse à la Chef: cod, blue mussels, baby ocotopus, braised fennel and grated caviar
Classic salmon soup à la Kämp
Skagen of hand peeled shrimp with whitefish roe
Manchego cheese gratinated half lobster with saffron butter, fresh green salad with Nobis dressing and French fries
Kaviaarit
Faye Caviar 10g (France)
Served with toast, red onion, and crème fraîche
Petrossian Royal Daurenki Caviar 30g (France)
Served with toast, red onion, and crème fraîche
Salads
Caribu lettuce with Parmesan dressing, seeds and crispy bread (Naturel)
Caribu lettuce with chicken, Parmesan dressing, seeds and crispy bread
Caribu lettuce with chicken, Parmesan dressing, seeds and crispy bread
Camembert cheese, leafy greens, fig, aubergine, pear and Balsamic vinaigrette
Tofu, leafy greens, aubergine, Macadamia nuts and Miso vinaigrette
Main Courses
Poached pike perch, blue mussels, Savoy cabbage roll and fennel froth
Roasted duck breast, organic shiitake mushrooms, purée of fingerling potatoes and dark cherry sauce
Glazed parsnip, fried King Oyster mushrooms, salad of Beluga lentils and sea weed and vegan Bechamel sauce
Fried beef tenderloin steak, foie gras, spinach and dark pepper sauce
Kämp Burger: grilled burger patty of purebred beef, chipotle and bacon mayonnaise, cheddar cheese, and French fries
Sides
French fries with ketchup and mayonnaise
Tryffle seasoned French fries and truffle dip
Green salad with vinaigrette
Tomato and onion salad
Glaced root vegetables
Desserts
Cheese selection
Served with Kämp compote and Pane Carasau flatbread
