Monthly menus

Lightly cured salmon fillet with cauliflower crudités, dill, and lemon
Grilled lamb roast beef with goat cheese cream and oven-roasted candy-striped beets
Root vegetable salad with roasted carrots, kale, and mixed seeds
Roasted Jerusalem artichoke topped with pickled celery, herbs, and summer truffle dressing
Black kale salad with pickled shallots and wax beans
Green salad with seasonal vegetables
Sourdough bread and Danish rye bread with parsley and lemon butter

325 SEK

Cold-smoked salmon with horseradish cream, apple, dill and pickled cucumber
Slow-braised beef chuck with red wine jus, roasted celeriac and thyme (warm)
Roasted beetroot salad with goat cheese, apple and toasted hazelnuts
Baked butternut squash and Jerusalem artichokes with brown butter, sage and toasted seeds
Kale salad with pear, pickled red onion and mustard vinaigrette
Autumnal wild mushroom salad with pointed cabbage, carrot, parsley and apple
Sourdough bread and Danish rye bread with whipped herb butter

325 SEK

Cured salmon with mustardsauce, lemon, dill and pickled cucumber
Seared sirloin with horseradish emulsion and roasted onions
Lightly smoked duck breast with orange, hazelnuts and cherry vinaigrette
Green salad with Lollo Rosso and Lollo Biondo, marinated artichokes and pickled red onion
Salt-baked celeriac with chervil cream, hazelnuts and parmesan
Savoy cabbage and julienned root vegetable salad with herb dressing and toasted sunflower seeds
Sourdough bread and Danish rye bread with whipped butter and sea salt

325 SEK