LUNCH

Week 44

Canapés with skagenröra and bleak roe   110

Swedish boquerones on vendace with herbs and lemon   75

Crispy potato terrine with Gruyère cream and pickled currant   85

Smal salad with herbs, and a salsa lemon and cherry   65
 

Mushroom soup with garlic croutons and cress   125

Baked and smoked beetroots with goat cheese, walnuts, pickled cherries and cress  135

Steak tartare with green tomatoes, jalapeño mayonnaise, grilled Sivri pepper and coriander   135

Butter-fried rainbow trout with dill-stewed pointed cabbage, smoked pork belly, apple and potatoes   245

Braised veal in dill sauce with grilled onion, baked carrot and boiled potatoes  230

Roasted chicken drumstick with bean and lentil ragout, grilled tomato, parsley mayonnaise and parmesan  220

Charred broccoli with creamy egg, roasted onion, butter sauce and crispy potatoes  195

Steak tartare with green tomatoes, jalapeño mayonnaise, Sivri pepper and coriander   – served with crispy potatoes   210

 Basque cheesecake with blueberry compote and bitter almond cream  95

Banana ice cream with dulce de leche and suger-fried bread  85

Soft blackcurrant cake  35 

Creamy passion fruit truffle  40

Biscuit coated in lavender sugar 25

Wrångebäcks cheese with quince marmalade  85