LUNCH

Week 48

Duck rillette with tarragon-pickled white onion, herb salad, 
dijon mayonnaise and grilled bread   95

Swedish boquerones on vendace with herbs and lemon   75

Crispy potato terrine with Gruyère cream and pickled currant   95

Small salad with herbs, crudités, herbs and harissa vinaigrette   65

Poached arctic char with grilled cream, roasted yellow beet, pickled chanterelle and rye bread   135

Roasted pumpkin with croutons, butter sauce, dill 
and chives   110

Steak tartare with pommes allumettes, parmesan mayonnaise, white onion and warm chicken sauce   135

Creamy fish stew with potato, carrot, fennel and saffron mayonnaise   245

Fried pork schnitzel with roasted potatoes, tomato, 
herb butter, and gravy   230

Grilled chicken with Jerusalem artichoke cream, baked leek 
and Albufera sauce  230

Roasted beetroots with bearnaise sauce, red wine–braised Gotland lentils 
and broccoli  195

Steak tartare with pommes allumettes, parmesan mayonnaise, white onion and warm chicken sauce – served with fries   210

Cherry galette with lightly whipped cream   95

Cardamom cookie   25

Soft blackcurrant cake   35

Creamy passion fruit truffle   40

Wild strawberry ice cream with almond cake, whipped cream and meringue   75

Wrångebäcks cheese with quince marmalade   85