Monthly menus

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

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

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