Á la carte
Starters
Panko fried scallopsServed with Jerusalem artichoke crème, pickled root vegetables and red pärllök and truffle powder
Wine suggestion:
Sancerre Les Baronnes, (France) 595:-
195:-
SkagenHand Peeled shrimp served on rye bread, topped with red onion, crispy herb salad and dill and caviar vinaigrette
Wine suggestion:
Chablis Louis Robin (France) 565:-
175:-
Bleak roe from KalixServed on a crisp potato cake with classic condiments such as red onion, chives, lemon, dill and whipped smetana
Wine recomendation:
Kuents-Bas, Riesling (France) 595:-
235:-
Main Courses
HalibutPoached halibut served with caviar beurre blanc, lobster casserole, potato and artichoke cake and spring vegetables.
Wine suggestion:
Frescobaldi, Chardonnay/Pinot Bianco (Italien) 495:-
335:-
Turbot
White wine poached turbot fillet served with potato rosti with cheese, buttered lobster coulis, carrot - and fennel puree and pickled tomato
Wine suggestion:
Soellner Fumberg, Grüner Veltliner (Austria) 560:-
335:-
Grilled fillet of beef tournedosServed with ramson emulsion, potato milles feuilles with truffle and pecorino, black pepper glaced primeur carrots, grilled asparagus and balsamic gravy
Wine recomendation:
M.Chapoutier, Bila-Haut, Rhone (France) 455:-
325:-
Roast Lemon soleServed with fried mushrooms, hand peeled shrimps, browned butter, dill tossed potato and herb salad
Wine suggestion:
Bourgogne Chardonnay Prestige (France) 535:-
265:-
Steak RydbergWith diced fillet of beef, Dijon mustard cream, sautéed onion, potatoes fried raw and egg yolk
Vinrekommendation:
Bonterra, Cabernet Sauvignon (USA) 535:-
265:-
Club sandwichGrilled chicken served on homemade sourdough bread with bacon, crispy salad, fries and horseradish cream
Wine suggestion:
Seifried Nelson, Pinot Noir (New Zealand) 445:-
185:-
Fish and shellfish soupServed with today´s fish catch and priest cheese cream and the our home-made bread
Wine suggestion:
Peter Lehmann, Semillion (Australia) 415:-
195:-
Hand-peeled shrimpsServed on rye bread with dill mayonnaise, egg and salad
Wine suggestion:
Mount Nelson, Sauvignon Blanc (New Zealand) 455:-
185:-
CaesarsaladRomaine lettuce tossed with our homemade Caesar dressing, Parmesan cheese and croutons
With hickory glazed farm chicken and bacon
Or
With hand peeled shrimps 215:-
Wine suggestion:
Pazo Barrantes, Albariño (Spain) 495:-
185:-
Today's vegetarianAsk the waiter
195:-
Variation of raspberry and dark chocolateChocolate fondant and truffle-filled raspberries. Served with raspberry Bavaroise and our own raspberry sorbet.
Wine suggestion:
Fleur du Cap Noble Late Harvest 65:-/6 cl
125:-
Crème BrûléCreme brulé with a taste of Tahiti vanilla served with cinnamon-sugared donut, Granny Smith sorbet with apple and calvados sauce
Wine suggestion:
Muscat Beaumes-de-Venise 65:-/6 cl
125:-
Chocolate truffleIn three layers with fresh berries
Wine suggestion:
Dow´s Late Bottled Vintage Port 65:-/6 cl
65:-
Children's menu
MeatballsServed with mashed potatoes, cream sauce and genuine lingonberry jam
65:-
Fish and chipsDeep fried fish fillet served with home fries and remoulade sauce
65:-
HamburgerServe in hamburger buns with melted cheese, dressing, salad, tomato and fries
65:-
Vanilla ice creamServed with chocolate sauce and berries
65:-