Monthly menus

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

Oven-baked chicken with lemon, rosemary, and roasted garlic
Baked cod with herb crème fraîche, fennel, and pickled apple
Confit duck leg with orange jus and beluga lentils
Roasted celeriac with Parmesan crunch and thyme oil
Kale salad with pear, roasted sunflower seeds, and mustard vinaigrette
Potato gratin with caramelized onion and Västerbotten cheese (served warm)
Roasted carrot and Brussels sprout salad with pumpkin seeds
Beetroot salad with goat cheese, roasted hazelnuts, and balsamic vinegar
Cream of grilled red pepper and sun-dried tomato
Two kinds of bread and whipped butter with sea salt

385 SEK

Thin-sliced sirloin with herb mayonnaise, roasted frying onion and arugula
Baked pike with dill smetana, pickled red onion, and trout roe
Lightly cured skrei with dill crème fraîche and baby spinach
Whole baked romanesco cauliflower with fennel seeds, cumin and herbs
Salad of roasted Brussels sprouts with honey vinaigrette and Västerbotten cheese
Salt-baked beets with sherry vinaigrette, feta cheese and pomegranate
Green salad with fried wild mushrooms, roasted sunflower seeds and herb dressing
Baked broccoli with sesame oil, kimchi-roasted sesame seeds and pumpkin seeds
Artichoke spread with lemon and thyme
Two kinds of bread with whipped butter

385 SEK

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