Starters

Tapas with Swedish tastes                                                             214:-

Blackened, cured salmon loin on asparagus crudité.
Salmon roe and ramsons cream with lemon                                     178:-

Oxe cheek pie, warm spring vegetable salad
with truffles, morels and -8 vinegar                                                 178:-

Main Courses

Witch sole au gratin, king crab and blue mussels
on a cauliflower cream with tomato and herbs                                 286:-

Low temperature baked flank of lamb. Salad on
le puy lentils, quinoa, spring onion and passion fruit.
Foam on broad bean and Parmesan.
Panco deep fried “Västerbotten” cheese croquette                            265:-

Cheese & Desserts

Assorted cheese – the evening’s selection of cheese
with different garnishes                                                                 156:-

Variation of Crème brûlée                                                              110:-

Lemon- and olive oil fried rhubarb with cake crumbs,
vanilla cream and elderflower caviar                                               110:-

Warm chocolate cake with peanut semifreddo.
Tomato from “Bua” (locally produced)  in a mild
reduction of rhum, chilli and passion fruit                                         110:-

Coffee sweets - Double Espresso, selection of petit fours
and truffles, 2cl Grönstedts XO or Coeur de Lion Fine Calvados          117:-