Before
Swedish herring tray with ”Västerbotten” cheese and homemade crisp bread 139:-
Cream stewed chanterelles on rye bread with kale and seaweed caviar 185:-
Bleak roe from Kalix with toast and traditional assortments 30g. 250:- / 50g. 295:-
Professor Wretmans “Toast Skagen”, shrimps, mayonnaise, dill, with bleak roe 165:-
Three small sandwiches from the Swedish smorgasbord 165:-
Oysters Fine de Claire 35:- 6pcs 170:- 12pcs 340:-
Meat/Fish
”Smakas” meatballs with mashed potatoes and lingonberries 185:- / XL 215:-
Butter fried pike perch with burned crown dill cream, crushed potatoes with anchovy & chard broad beans, soured fennel and grilled lemon 245:-
Venison medallions with bacon wrapped haricots verts, kale stew, plum chutney, “Hasselbacks” potato and game gravy 325:-
Smakas fish au gratin 235:-
Burnt point cabbage with gremolata, creamy pearl barley
and caramelized chick peas 189:- (veg.)
Cured blackened salmon with dill creamed potatoes, mustard sauce and sweet rye bread crust 225:-
Small green salad 65:-
Tomato and red onion salad 65:-
Todays Special
ask your server
After
Lemon sorbet 55:-
With a dash of Swedish vodka 85:-
Blackberry parfait with lemon curd, nut sprinkle and white chocolate ganache 105:-
Chocolate and almond tarte seasoned with cognac served with crème fraîche 105:-
Swedish cheesecake with lightly whipped cream seasoned with punsch and preserved cloudberries 105:-
Plopp or Dajm 24:-