Monthly menus

Grilled veal entrecôte with roasted green asparagus, confit shallots, and smoked paprika cream
Low-temperature cooked Arctic char fillet with fennel salad, pickled lemon, and dill mayonnaise
Seasonal salad with farmhouse cheese, Swedish beans, wheat berries, and herb vinaigrette
Västerbotten cheese tartlet with vendace roe, cultured cream, and finely chopped red onion
Summer salad with new potatoes, green peas, sugar snap peas, and crown dill vinaigrette
Seed crispbread and sourdough bread with whipped butter and sea salt flakes
Pressed cucumber with honey, smetana, dill, and toasted mustard seeds

325 SEK

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 butte

325 SEK