LUNCH

Week 6

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

Hand-cut raw rainbow trout with green tomato, cream cheese mayonnaise, dill and pickled elderflower   140

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

Baked char with fired broccoli, pickled jalapeno, potaoes 
and grilled white wine sauce   245

Grilled flank steak with foie gras-glazed beans, red wine sauce and fries   230

Grilled chicken with fennel cream, olives, almonds, blood orange 
and buttered chicken sauce   235

Grilled portobello mushroom with sivri pepper, roasted cauliflower, parmesan, and smoked butter sauce   195

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

Ice cream flavoured with winter spices with blackberry compote, dulce de leche and verbena meringue   85

Soft cookie from Eken   35

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25

Wrångebäcks cheese with quince marmalade   85