Monthly menus
Menus with seasonal ingredients!
MENUS
October
OCTOBER ONE
Smoked salmon spread from Öckerö with rainbow trout roe and seed crispbread
Sous vide lamb roast with Provençal herbs and gremolata (warm)
Frittata with wild mushrooms, chili and garlic, served with kale salad
Baked butternut squash with pickled red cabbage, citrus vinaigrette and pumpkin seeds
Creamy potato salad with capers, red onion and cornichons
Salad with Swedish apple, celery stalk and cider mustard
Two kinds of bread with whipped butter
315 SEK
OCTOBER TWO
Smoked salmon spread from Öckerö with rainbow trout roe and seed crispbread
Sous vide lamb roast with Provençal herbs and gremolata (warm)
Frittata with wild mushrooms, chili and garlic, served with kale salad
Baked butternut squash with pickled red cabbage, citrus vinaigrette and pumpkin seeds
Thüringer sausage with white wine-braised sauerkraut and Westers mustard
Root vegetable gratin with produce from Stora Tollby Trädgård (warm)
Salad with Swedish apple, celery stalk and cider mustard
Seasonal cheeses with marmalade
Two kinds of bread with whipped butter
385 SEK
VEGETARIAN OCTOBER
(VEG)
Alderwood-smoked tofu spread with seaweed caviar and seed crispbread
Overnight-baked celeriac with Provençal herbs and gremolata
Frittata with wild mushrooms, chili and garlic, served with kale salad
Baked butternut squash with pickled red cabbage, citrus vinaigrette and pumpkin seeds
Creamy potato salad with capers, red onion and cornichons
Salad with Swedish apple, celery stalk and cider mustard
Two kinds of bread with whipped butter
315 SEK
STARTER – OCTOBER
Seared salmon tartare with parsley mayonnaise, citrus pearls,
marinated baby cucumber, frisée lettuce and dark rye croutons
175 SEK
MAIN COURSE – OCTOBER
Confit duck leg with beluga lentils, chestnut mushrooms, gremolata
and watercress
295 SEK
DESSERT – OCTOBER
Apple tartlet with almond cream and caramelized apples
135 SEK
Want to plan ahead?
See our monthly menus further down below.
November & December
NOVEMBER & DECEMBER ONE
Night-roasted beef tenderloin, roasted golden beets, truffle mayonnaise and herb crisp
Salmon fillet with citrus ricotta, fennel crudité and dried beetroot
Kale salad with grated carrot, roasted pumpkin seeds and Västerbotten cheese
Baked parsley root with goat cheese crème from Sörby Farm, dried apricot and herb oil
Gratin of potato, Jerusalem artichoke and celeriac (warm)
Bread selection with rye bread and seed crackers, served with herb butter
310 SEK
NOVEMBER & DECEMBER TWO
Night-roasted beef tenderloin with roasted golden beets, truffle mayonnaise and herb crisp
Warm-smoked salmon fillet with citrus ricotta, fennel crudité and dried beetroot
Pan-seared corn-fed chicken with mushroom duxelles and rosemary mayonnaise
Salad of pearl barley, arugula, roasted walnuts and Saint Agur cheese
Kale salad with grated carrot, roasted pumpkin seeds and Västerbotten cheese
Baked parsley root with goat cheese crème from Sörby Farm, dried apricot and herb oil
Gratin of potato, Jerusalem artichoke and celeriac (warm)
Bread selection with rye bread and seed crackers, served with herb butter
395 SEK
VEGETARIAN NOVEMBER & DECEMBER
(VEG)
Thinly sliced, glazed celeriac with crispy shallots and truffle cream
Kale salad with grated carrot, roasted pumpkin seeds and Västerbotten cheese
Salad of endive, kale, Swedish apples and hazelnuts
Baked fennel with saffron vinaigrette and cabbage salad
Baked parsley root with goat cheese crème from Sörby Farm, dried apricot and herb oil
Salad of pearl barley, arugula, roasted walnuts and Saint Agur cheese
Gratin of potato, Jerusalem artichoke and celeriac (warm)
Bread selection with rye bread and seed crackers, served with herb butter
355 SEK
STARTER – NOVEMBER & DECEMBER
Smoked salmon tartare with capers, dill mayonnaise,
frisée salad and pickled mustard seeds
155 SEK
MAIN COURSE – NOVEMBER & DECEMBER
Pan-seared beef tenderloin with celeriac purée,
kale salad, potato terrine and truffle jus
375 SEK
DESSERT – NOVEMBER & DECEMBER
Whipped vanilla panna cotta with cinnamon-poached apple and oat crumble
135 SEK
BEFORE YOU ORDER…
The minimum order for catering from Westers is 10 people of each dish/menu and we need to have your final order no later than six (6) working days before the delivery date. Contact us if you have requests for a special diet due to allergies or otherwise and we will offer alternative dishes.
Listed prices are pick up pricing. Our drivers can deliver your order to the desired address for a fee. The goods are automatically picked up the next weekday during your opening hours. All prices are exclusive of VAT (12%).
No idea is too small – no request is too big.
Get in touch and we will get back shortly