Grilled scallopsServed with truffle flavored parsnip creme, apple tart salsa, parmesan shavings and gremoulata
195:-
Wine recommendations: Sancerre La Baronne (France) 595:-
Toast SkagenMade with hand peeled shrimps served on rye bread, topped with pickled red onions, crispy herb salad and dill and bleak roe vinaigrette
175:-
Wine recommendations: Chablis Louis Robin (France) 565:-
Bleak roe from KalixBleak roe from Kalix with classic condiments like red onion, chives and crème fraiche, served with a Västerbotten cheese and dill seeds toast
235:-
Wine recommendations: Chablis Premier Cru, Vaulignot (France) 695:-
Lobster bisqueServed with seafood tartar, dill aioli, dill salad and rye bread croutons
225:-
Wine recommendations: Soellner Fumberg, Grüner Veltliner (Austria) 560:-
Duck liver mousseServed with sultanas boiled in Sauternes wine, butter-fried chanterelle and homemade crispy bread and brioche
185:-
Wine recommendations: Kuentz-Bas, Riesling (France) 565:-
HalibutPoached halibut served with lobster and chanterelle sauté, almond potato croquettes and white wine sauce and dill seed oil
335:-
Wine recommendations: Soellner Fumberg, Grüner Veltliner (Austria) 560:-
Bourgogne Chardonnay Prestige 535:-
CodWhite wine poached cod served with bleak roe from Kalix beurre blanc, potatoes and thhyme duchesse and Lardo wrapped mini fennel with lobster vinaigrette
325:-
Wine recommendations: Errazuriz, Chardonnay / Sauvignon Blanc 385:-
Bonterra, Chardonnay (Organic) 560:-
Fillet of plaiceLarge plaice served with fresh prawns, fried mushrooms, melted butter, crudité of horseradish and sweet peas and dill boiled potatoes
265:-
Wine recommendations: Fleur du Cap, Chardonnay 395:- (South Africa)
Fetzer, Chardonnay / Viogner, (USA) 465:-
Tournedos of beef tenderloinServed with duckliver rilette, truffle red wine sauce, millesfeuilles potatoes, green asparagus tureen, herb roasted salsify and tomato marmalade
335:-
Wine recommendations: Peter Lehman, Shiraz (Australia) 465:-
Viña Pomal Reserva, Rioja (Spain) 535:-
Fillet of vealGrilled fillet of veal with cream braised black chanterelle, potato and Västerbotten cheese cake, confit baked cocktail tomatoes and port wine reduction
315:-
Wine recommendations: Seifried Nelson Pinot Noir (New Zealand) 445:-
Peter Lehman, Shiraz (Australia) 465:-
Steak RydbergDiced fillet of beef, Dijon mustard cream, sautéed onions, fried potatoes, and egg yolk
265:-
Wine recommendations: Peter Lehmann Cabernet Sauvignon (Australia) 465:-
Steak SandwichOn homemade focaccia with Västerbotten and jalapeño cheese, long-cooked rib, BBQ sauce and deep-fried CrissCut potatoes
185:-
Wine recommendations: Fetzer Barrel Select, Pinot Noir (USA) 535:-
Hand-peeled shrimpsServed on rye bread with dill mayonnaise, egg and salad
185:-
Wine recommendations: Chablis Louis Robin (France) 565:-
Autumn SaladMustard dressed autumn salad with baked Swedish farm chicken, honey baked goat cheese, root vegetables and salt, toasted walnuts and fresh blackberries
185:-
Wine recommendations: Fetzer Valley Oaks, Zinfandel USA) 425:-
Gratinated crayfishAu gratin with garlic butter and fresh dill served with lemon and aioli
355:- 195:-
Wine recommendations: Bourgogne Chardonnay (France) 535:-
Fish and shellfish soupServed with today's catch, Priest cheese cream and our home-made bread
195:-
Wine recommendations: Peter Lehmann, Semillion (Australia) 395:-
Autumn TrilogyTarte Tatin in Swedish pear served with crème anglaise,
Vanilla and yogurt panna cotta with calvados compote
Granny Smith sorbet and cinnamon crunch
125:-
Wine recommendations: Fleur du Cap Noble Late Harvest 65:- / 6 cl
Lemon cakeTrifle with raspberry, peach and lemon curd, served with lemon cake, meringue and vanilla ice cream and toasted almonds
125:-
Wine recommendations: Chateu Menota Graves Supérieure 65:- / 6 cl
Chocolate mousseDark chocolate mousse with salt brownie with macadamia nuts topped with chocolate cream. Served with white chocolate ice cream,white coffee foam and mixed currant
125:-
Wine recommendations: Moscatel you Setubal 65:- / 6 cl
Crème brûléeWith a taste of Tahiti vanilla served with mashed cloudberries, yogurt ice cream and almond dream cookies
125:-
Wine recommendations: Muscat Beaumes de Venise 65:- / 6cl
Chocolate truffleIn three layers with fresh berries
65:-
Wine recommendations: Dow's Late Bottled Vintage Port 65:- / 6 cl