LUNCH

Week 5

Boquerones on vendace with chili, lemon and grilled bread   70

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

Ravioli with buttered mushroom gravy, parmesan, tarragon 
and winter truffle   145

Swedish smörgåstårta with smoked salmon och shrimps   145

Steak tartare with baked beetroots, mustard mayonnaise, capers, dill and rye bread   135

Baked char with fired broccoli, pickled jalapeno, potaoes 
and grilled white wine sauce   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   85

Gooseberry and almond cake with gooseberry jam 
and punsch cream   75

Chocolate and coconut cake   35

Creamy pineapple and rum truffle   45

Cardemome cake   25

Wrångebäcks cheese with quince marmalade   85