TOAST SKAGEN
with hand-peeled shrimp, on butter-fried bread, topped with vendace roe and lemon
175

TOAST SKAGEN
with hand-peeled shrimp, on butter-fried bread, topped with vendace roe and lemon
175

S.O.S.
three types of the chef's selected herring, pickled sprat, Västerbotten cheese, red onion, sour cream, and new potatoes
175

S.O.S.
three types of the chef's selected herring, pickled sprat, Västerbotten cheese, red onion, sour cream, and new potatoes
175

LOHIKAVI FROM KALIX
with butter-fried toast, crème fraîche, red onion, chives, and lemon
295

LOHIKAVI FROM KALIX
with butter-fried toast, crème fraîche, red onion, chives, and lemon
295

THREE SWEDISH CLASSICS
skagenröra with löjrom, Grebbestads gubbröra, gravad lax with mustard cream
175

THREE SWEDISH CLASSICS
skagenröra with löjrom, Grebbestads gubbröra, gravad lax with mustard cream
175

TUNA TATAKI
with ponzu, soy mayonnaise, kimchi sesame, spring onion and radish
185

TUNA TATAKI
with ponzu, soy mayonnaise, kimchi sesame, spring onion and radish
185

BUFFALO MOZZARELLA
with tomatoes from Karinstorp, fermented Kampot pepper, basil, Parmigiano Reggiano 22 months
160

BUFFALO MOZZARELLA
with tomatoes from Karinstorp, fermented Kampot pepper, basil, Parmigiano Reggiano 22 months
160

CHANTERELLE TOAST
with freeze-dried lingonberries, parsley, and Västerbotten cheese on butter-fried bread (only late summer/autumn)
175

CHANTERELLE TOAST
with freeze-dried lingonberries, parsley, and Västerbotten cheese on butter-fried bread (only late summer/autumn)
175

WHITE ASPARAGUS
with hollandaise sauce on browned butter, rainbow roe, dill crisp, and herb salad (only May/June)
185

WHITE ASPARAGUS
with hollandaise sauce on browned butter, rainbow roe, dill crisp, and herb salad (only May/June)
185

POACHED COD BACK
with hand-peeled shrimp, blue mussels, shiso cress, dill potatoes, and mussel and apple velouté
345

POACHED COD BACK
with hand-peeled shrimp, blue mussels, shiso cress, dill potatoes, and mussel and apple velouté
345

STEAMED HALIBUT
with seasonal vegetables and potatoes, black lemon, caviar hollandaise, and herb salad
385

STEAMED HALIBUT
with seasonal vegetables and potatoes, black lemon, caviar hollandaise, and herb salad
385

SOTAD RÖDING
with snap peas, fennel pollen, crushed potatoes, champagne sauce, and spicy cress
295

SOTAD RÖDING
with snap peas, fennel pollen, crushed potatoes, champagne sauce, and spicy cress
295

BUTTER-FRIED PIKE-PERCH
with Jerusalem artichoke purée, smoked bacon, spruce bud pickled red onion, chives, and a light red wine sauce
295

BUTTER-FRIED PIKE-PERCH
with Jerusalem artichoke purée, smoked bacon, spruce bud pickled red onion, chives, and a light red wine sauce
295

OXFILÉ TOURNEDOS
with potato fondant, broccoli, black garlic sauce and Choron sauce
395

OXFILÉ TOURNEDOS
with potato fondant, broccoli, black garlic sauce and Choron sauce
395

SLOW-COOKED VEAL TENDERLOIN
with seasonal vegetables, potato gratin with kale and parmesan, truffle béarnaise and veal sauce
325

SLOW-COOKED VEAL TENDERLOIN
with seasonal vegetables, potato gratin with kale and parmesan, truffle béarnaise and veal sauce
325

BUTTER-FRIED VENISON BACKSTRAP
with creamy mushroom sauce, pickled spruce buds, roasted root vegetables, pickled onions, and lingonberries
325

BUTTER-FRIED VENISON BACKSTRAP
with creamy mushroom sauce, pickled spruce buds, roasted root vegetables, pickled onions, and lingonberries
325

CHICKEN FILLET OF MOVITZTUPP
with ragu of Gotland lentils, butter-baked carrot, and chicken and thyme reduction
315

CHICKEN FILLET OF MOVITZTUPP
with ragu of Gotland lentils, butter-baked carrot, and chicken and thyme reduction
315

MINI DESSERTS 3 pcs
Crème brûlée with Tahitian vanilla
Chocolate fondant with passion fruit coulis
Seasonal pie with vanilla cream
150

THE LARGE DESSERT BUFFET
with above mini desserts, cakes, cookies, truffles, and candies
250

THE CLASSIC
crème brûlée with Tahitian vanilla
125

SWEDISH FARM CHEESES
three farm cheeses, jams and crispbread
fr. 150

STRAWBERRIES
with our own vanilla ice cream, strawberry meringue, cookie crumbles, and nasturtium
135

PORTION BAKED APPLE PIE
on amaretto and almond base with crème anglais
125

CHOCOLATE FONDANT
with raspberry coulis, salted caramel, sour cream panna cotta and verbena
125

BLUE CHEESE FROM HILLSAND DAIRY
with mango chutney, oat crumble, and apricot panna cotta
145