LUNCH

Week 3

Boquerones on vendace with chili, lemon and grilled bread   80

Potato chips with gruyere cheese cream, salmon roe, dill 
and chives   75

Smoked mussel toast with black garlic mayonnaise and espelette pepper   85

Small salad of mixed greens, onion, sesame 
and mint dressing   65

Truffle stewed salsify with hazelnuts, onion 
and winter truffle   135

Crispy Jerusalem artichoke with tarragon mayonnaise, enoki mushroom 
and endive   125

Steak tartare with pickled chantarelles, smoked sour cream, dill, 
Västerbotten cheese and rye bread   135

Butter fried Plaice rolls with mussels sauce, potato purée 
and red curry-pickled khohlrabi   245

Grilled and braised beef cheek with potato purée, beer-baked onion, cherries and chervil   230

Swedish cabbage pudding with potato purée, cream sauce, lingonberries 
and cucumber 220

Chickpea pancake with eggplant cream, feta cheese, pickled grapes 
and zucchini   195

Steak tartare with pickled chantarelles, smoked sour cream, dill, Västerbotten cheese and rye bread – served with fries   210

Vanilla ice cream with blackberry compote, citrus leaf oil 
and verbena meringue   95

Chocolate and coconut cake   35

Creamy pineapple and rum truffle   45

Cardemome cake   25

Wrångebäcks cheese with quince marmalade   85