With that being said... Here's what I ate yesterday at Restaurant Brogatan:
First an oyser (not picuted here), than duck liver on toast, rhubarb and pecans.
Followed by calf's liver (kalvlever) with bacon and capers (see a pattern?)
Whether I have any room left or not, I always try to get some! And who am I to resist a Pavlova??
David's evening was all meat, meat platter followed by steak tartar. And for dessert, he chose a sample of cheeses. Typical him :) Where will we go next?