Monthly menus

Citrus-cured trout fillet with pickled vegetables and lime crème fraîche
Thin-sliced pork chop with marinated plums and apples
Herb-marinated, baked cod with spinach and caper salad
Sous-vide veal chuck with Madeira and thyme jus (warm)
Frittata with wild mushrooms and herbs with chive crème fraîche
Honey-roasted carrot topped with fermented endive and roasted pumpkin seeds
Herb-baked root vegetables topped with salt-baked seeds
Salad of fava beans and radishes with calamansi vinaigrette
Baked golden beets with crumbled goat cheese and cress
Two kinds of bread and butter

385 SEK

Herb-marinated roast beef of lamb with beetroot hummus and roasted cauliflower
Pan-fried corn-fed chicken with garlic- and chili-roasted pointed cabbage and shaved Grana Padano
Hot-smoked salmon with lemon, smetana, and dill-pickled baby cucumber
Crayfish and Västerbotten cheese spread, served with rainbow trout roe and dill
Mushroom duxelles in a jar with truffle and roasted chèvre
Spring salad with asparagus, toasted pine nuts, and olive oil
Caesar salad with crispy bacon and Västerbotten cheese
Potato gratin with Jerusalem artichoke and garlic (warm)
Grilled broccoli on ricotta with chili and puffed quinoa
Sourdough bread with sun-dried tomato butter

385 SEK

Shrimp salad in a bowl topped with dill, trout roe, and rye croutons
Hot-smoked salmon with tangy fennel crudité and radishes
Corn-fed chicken with chili and mango glaze and roasted garlic
Mortadella with roasted pistachios, shaved pecorino, and marinated olives
Västerbotten cheese pie with herb and lemon crème, watercress, and golden beet (warm)
Watermelon salad with feta cheese and mint
Creamy potato salad with capers, spring onion, and green apple
Pasta salad with pesto, mozzarella, and cherry tomatoes
Sourdough bread and butter with sea salt

385 SEK