LUNCH

Week 4

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

Swedish smörgåstårta with smoked salmon och shrimps   145

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

Porchetta with polenta, parmesan and red wine sauce   230

Crispy chicken with creamy savoy cabbage, tarragon mayonnaise, potatoes and chicken sauce  235

Winter salad with roasted pumpkin, black cabbage, Västerbotten cheese 
and hazelnuts   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