LUNCH

Week 18

Mushroom crisp with pickled shiitake, smoked mayonnaise 
and dill   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   55

Crudo on tuna with tomato vinaigrette, green strawberries 
and grilled cucumber   145

Grilled green asparagus with butter sauce and apple 
and rhubarb compote   130

Steak tartare with celery, crispy fried bread, Västerbotten cheese and lovage mayonnaise   135

Baked  cod with roasted corn, grilled butter, potatoes, charred onion 
and tarragon   245

Grilled pluma with pak choi, tomato salad, roasted potatoes and red wine sauce   240

Slow-roasted lamb shoulder with zucchini, smoked butter, grilled lemon and lavender  235

Eggplant schnitzel with tomato sauce, ramsons butter and fries   195

Steak tartare with celery, crispy fried bread, Västerbotten cheese and lovage mayonnaise – served with fries   210

Pavlova with rhubarb compote, lemon curd, lightly whipped cream and citrus leaf oil   75

Bread pudding of cinnamon bun from Eken with 
lightley whipped punsch cream   35

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25

Wrångebäcks cheese with quince marmalade   85