Á la carte – Weekdays from 16.00 & weekends from 12.00

Starters

Oysters

(Fines de Claire) served with classic condiments

3 pi 135:- 6 pi 225:-

 

Fried scallop and blackened Fröja salmon

served in heart salad filled with avocado, mango, chili, tomato and onion, toasted pumpkin seeds and soy- and jozo sauce

275:-

Wine recommendation: Wohlmuth, Sauvignon Blanc (Austria) 595:- / 145 gl

 

Skagen

Handpeeled shrimp topped with bleak roe served on rye bread with pickled red onion, crispy herb salad and dill vinaigrette

265:-

Wine recommendation: Chablis Louis Moreau (France) 725:- / 160:gl

 

Fillet of beef carpaccio

served with truffle- and parmesan cream, dried tomatoes, rocket salad, salt roasted pine nuts, fried capers and parmesan cheese

255:-

Wine recommendation: Robert Mondavi, Pinot Noir (USA) 575:- /145:- gl

 

Burrata cheese

served with marinated tomatoes, silver onion, lemon- and ramson cream, kalamata olives and fresh basil

225:-

Wine recommendation: Kurtatsch, Pinot Grigio, Alto Adige (Italy) 545:- / 135:- gl

 

Main courses

 

Seared back of cod

served with potato ecrassé flavored with lemon, aged cheese and fresh herbs, garlic grilled crayfish, broccoli asparagus, beetroot, cognac flavored lobster butter and herb salad with radish and pearl onion

425:-

Wine recommendation: Calera, Chardonnay, central coast (USA) 795:- / 175:- gl

 

White wine poached halibut

served with crab croquettes flavored with lemon, aged cheese and fresh herbs, braised white AAA aspargus, lemon-and mussel butter sauce with trout roe and herb salad

455:-

Wine recommendation: Sancerre Terres Blanches, Loire (Frankrike) 725:- /160:- gl

 

Grilled beef fillet tournedos

served with bourbon- and tarragon gravy, café de paris butter, croquettes flavored with lemon, thyme and parmesan cheese, baked onions, primeurs and parsley root puré

455:-

Wine recommendation: Jester, Shiraz, MacLaren Vale (Australia) 725:- /160:-gl

 

Iberico loin of pork

glazed with chili and honey served with sauce bearnaise, madeira and truffle gravy, tomato salad with pickled onion and mango, grilled green asparagus and French fries

335:-

Wine recommendation: Izadi, Rioja (Spain) 645:- /155:- gl

 

Vegetarian main course

Risotto flavored with truffle pecorino, onions, spinach and fresh herbs served with ragout with beluga lentils, pesto and berlotti beans, poached primeurs, ramson cream
and herb salad with plum tomatoes

295:-

Wine recommendation: Kurtatsch, Pinot Grigio, Alto Adige (Italy) 545:- / 135:- gl

 

Steak tartar

served with french fries

335:-

Wine recommendation: Robert Mondavi, Pinot Noir (USA) 575:- /145:- gl

 

Fish and shellfish soup

served with today´s fish catch, handpeeled shrimp, cheese cream

285:-

Wine recommendation: Wohlmuth, Sauvignon Blanc Austria 595:-/145:- gl

 

Steak Rydberg

with diced fillet of beef, dijon mustard cream, sautéed onion, potatoes fried raw and egg yolk

355:-

Wine recommendation: Sant Avasio Barbera D’Asti Superiore (Italy) 595:- / 145:- gl

 

Caesar salad

Romaine lettuce tossed with our homemade Caesar dressing, Parmesan cheese and croutons

With herb fried farm chicken and bacon 275:-

With hand peeled shrimp 295:-

Wine recommendation: Letiz Ein, zwei, dry rosé, Pinot Noir (Germany) 545:- / 135:- gl

 

Hand peeled shrimp

served on bread with dill mayonnaise, grated horseradish, egg and salad

285:-

Wine recommendation: Chablis Louis Moreau (France) 725:- / 160:gl

 

Desserts

 

White chocolate- and passion fruit mousse

served on crispy nut and digestive, yoghourt ice cream flavored with vanilla and chocolate flarn

155:-

Wine recommendation: Nederburg Noble Late Harvest (South Africa) 95:-/5 cl

 

Salt Brownie

with macadamia nuts and dark chocolate fudge served with raspberry sorbet, lemon meringues, fresh raspberries , chocolate spiral and lemon balm

155:-

Wine recommendation: Vallado 10 Year Old Tawny Port (Portugal) 95:-/5 cl

 

Crême brulé

flavored with Tahiti vanilla served with wild strawberry sorbet and macarone, summer berries, white chocolate and lemon balm

155:-

Wine recommendation: Nederburg Noble Late Harvest (South Africa) 95:-/5 cl

Back to the menu Reservation

Opening hours:

Monday – Friday:

Open all day and all night from 11:30

Saturday – Sunday:

Open all day and all night from 12:00

Långedrag Värdshus

Talattagatan 24, 426 76 Västra Frölunda

Phone: 031-29 20 60

info@langedragvardshus.se

Påskbuffé

Serveras från Långfredag 15 april till Annandag Påsk.
Pris 645:-
Välkomna!