Monthly menus
Menus with seasonal ingredients!
MENUS
August
AUGUST ONE
Grilled veal entrecôte with roasted asparagus and paprika emulsion
Smoked perch fillet with beetroot, capers and lemon dressing
Crab tail mash with cumin, spiced cheese and crumbled breadcrumbs
Västerbotten pie with sour cream and crème fraiche (warm)
Mixed salad with farm cheese, variety of Swedish beans and wheat Summer salad with fresh potatoes, peas, sorrel and dill
Thin cracker and sourdough bread with whipped brown butter
295 kr
AUGUST TWO
Grilled veal trecôte with roasted green asparagus and paprika emulsion
Cooked rainbow fillet with fennel crudités and lemon mayonnaise
Smoked perch fillet with beetroot, capers and lemon dressing
Crab tail mash with cumin, spiced cheese and crumbled breadcrumbs
Västerbotten pie with sour cream and crème fraiche (warm)
Mixed salad with farm cheese, variety of Swedish beans and wheat
Late summer salad with new potatoes, peas, sorrel and dill
Sour cucumber salad with dill, sour cream and honey
Thin cracker and sourdough bread with whipped brown butter
365 kr
VEGETARIAN AUGUST
(VEG)
Grilled zucchini with roasted green asparagus and paprika mayo
Roasted portobello with pickled primroses and caper and lemon emulsion
Västerbotten pie with seaweed roe and crème fraiche (warm)
Mixed salad with farm cheese, variety of Swedish beans and wheat
Late summer salad with new potatoes, peas, sorrel and dill
Sour cucumber salad with dill, sour cream and honey
Thin cracker and sourdough bread with whipped brown butter
295 kr
STARTER – AUGUST
Crayfish tail mash with sikrom, crème fraiche and dill on a sauce
165 kr
MAIN COURSE – AUGUST
Baked veal entrecôte with saffron confit potatoes, peas and asparagus in brown butter sauce
285 kr
DESSERT – AUGUST
Vanilla panna cotta with raw strawberries, baked white chocolate and mint
125 kr
Want to plan ahead?
See our monthly menus further down the line below.
September
SEPTEMBER ONE
Light cured rainbow trout with grilled nectarine and elderflower vinaigrette
Grilled lamb roast beef with goat cheese creme and summer beets
Root vegetable sallad with carrot, apple, cabbage and seeds
Roasted Jerusalem artichokes on a puré of baked Roscoff onion with chive oil (warm)
Cavolo Nero salad with chanterelle, shallots and wax beans
Green salad with this season mini vegetables
Sourdough bread and Danish rue with parsley and lemon butter
295 kr
SEPTEMBER TWO
Light cured rainbow trout with grilled nectarine and elderflower vinaigrette
Reindeer patties with mint and garlic yoghurt (warm)
Grilled lamb roast beef with goat cheese creme and summer beets
Root vegetable sallad with carrot, apple, cabbage and seeds
Roasted Jerusalem artichokes on a puré of baked Roscoff onion with chive oil (warm)
Cavolo Nero salad with chanterelle, shallots and wax beans
Green salad with this season mini vegetables
Cheeses from Swedish farms with cloudberry marmalade and thin bread with seeds Sourdough bread and Danish rue with parsley and lemon butter
365 kr
VEGETARIAN SEPTEMBER
(VEG)
Cauliflower with grilled nectarines and elderflower vinaigrette
Baked beets from Gotland with goat cheese cream and pumpkin seeds
Root vegetable sallad with carrot, apple, cabbage and seeds
Roasted Jerusalem artichokes on a puré of baked Roscoff onion with chive oil (warm)
Cavolo Nero salad with chanterelle, shallots and wax beans
Green salad with this season mini vegetables
Sourdough bread and Danish rue with parsley and lemon butter
295 kr
STARTER – SEPTEMBER
Spice-charred rainbow trout with pickled chanterelles, rye croutons, and fennel emulsion
155 kr
MAIN COURSE – SEPTEMBER
Baked bjäre chicken fillet with roscoff onion cream, roasted Jerusalem artichoke, and truffle jus
310 kr
DESSERT – SEPTEMBER
Chocolate-flavored crème brûlée topped with marinated blood orange
125 kr
October
OCTOBER ONE
Cured salmon fillet with beetroot cruditees and chervel dressing
Sausage from Thuringe with cider mustard and sauerkraut (warm)
Mushroom frittata with kale salad
Baked butternut squash with cabbage, citrus vinaigrette and pumpkin seeds
Creamy potato sallad with capers, red onion and cornichons
Salad with overnight baked apples and rosemary
Two sorts of bread with whipped butter
295 kr
OCTOBER TWO
Cured salmon fillet with beetroot cruditees and chervel dressing
Sausage from Thuringe with cider mustard and sauerkraut (warm)
Mushroom frittata with kale salad
Baked butternut squash with cabbage, citrus vinaigrette and pumpkin seeds
Creamy potato sallad with capers, red onion and cornichons
Root vegetable gratin with vegetables from Stora Tolby farm (warm)
Salad with overnight baked apples and rosemary
Flavourful cheese tray with seasonal marmalade
Two sorts of bread with whipped butter
365 kr
VEGETARIAN OCTOBER
(VEG)
Beetroot hummus with za´atar, semidried olives and lemon oil
Mushroom frittata with kale salad
Creamy potato sallad with capers, red onion and cornichons
Baked butternut squash with cabbage, citrus vinaigrette and pumpkin seeds
Root vegetable gratin with vegetables from Stora Tolby farm (warm)
Salad with overnight baked apples and rosemary
Two sorts of bread with whipped butter
295 kr
STARTER – OCTOBER
Tataki from beef fillet with mushroom creme, pickled chanterelle, truffle mayonnaise and panko crisp
155 kr
MAIN COURSE – OCTOBER
Baked pike-perch with potato mousseline, fennel salad and Sandefjord´s sauce
315 kr
DESSERT – OCTOBER
Apple cake with cinnamon, cardemom and vanilla sauce
125 kr
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 five (5) 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