Monthly menus

Lobster and shrimp skagen in a bowl topped with dill, trout roe, and rye croutons
Hot-smoked salmon with lemon and dill
Smoky chicken thigh fillets in chimichurri with green salad
Thinly sliced roast beef with Wester’s pickles
Västerbotten cheese quiche with sour cream, dill, and whitefish roe
Watermelon salad with feta cheese and mint
Wester’s creamy potato salad with radish, mustard emulsion, and capers
Summer salad with roasted vegetables on ricotta
Bread selection with Danish rye, sourdough bread, and whipped browned butter

365 SEK

Grilled veal entrecôte with roasted green asparagus and smoked paprika emulsion
Poached rainbow trout fillet with fennel crudités and lemon mayonnaise
Seared perch fillet with beets, capers and lemon dressing
Crayfish tail salad with apple in gem lettuce
Västerbotten cheese pie with whitefish roe and crème fraîche
Mixed salad with farm cheese, a variety of Swedish beans and wheat berries
Late summer potato salad with fresh potatoes, peas and dill flower
Tangy cucumber salad with dill flower, smetana and honey
Thin crispbread and sourdough bread with whipped browned butter

385 SEK

Lightly cured salmon fillet with elderflower-pickled cauliflower, dill and apple
Thinly sliced picanha with lemon gremolata and watercress
Grilled lamb rump with goat cheese cream and summer beets
Root vegetable salad with carrot, apple, cabbage and seeds
Roasted Jerusalem artichoke topped with fermented celery, herbs and black summer truffle
Black kale salad with chanterelles, shallots and wax beans
Green salad with seasonal vegetables
Swedish farm cheeses with cloudberry marmalade and seed crackers
Sourdough bread and Danish rye bread with parsley and lemon butter

385 SEK