Starters

Tapas with Swedish tastes                                                             214:-

Whitebait roe toast on brioche, sour cream and red onion                 194:-

Grilled, dill flavored scallops on blanched celery tureen.
Salmon roe and orange reduction                                                   194:-

Port wine glaced pheasant paté with green pepper.
Served on chocolate- and coffee brioche.
Brawned Butternutpumpkin, chervil crème on smetana                                                                                       189:-

Main Courses

Butter fried brill on risotto with crayfish vinaigrette sauce
and acided fennel salad with dill and cumin                                      289:-

Halibut Bourgogne, fried bacon, chanterelles and onions.
Mandel potato gateau                                                                    289:-

Fried lardo wraped elk beef, on honey baked root croops.
Jerusalem artichoke puree, chocolate gravy and
lingon berry foam                                                                          349:-

Fried duck breast, potato fondant with chestnuts crème.
Baked chestnuts, white radish and golden beet and
calvados reduction                                                                         278:-

Cheese & Desserts

Assorted cheese – the evening’s selection of cheese
with different garnishes                                                                  148:-

Crème brullèe with cinnamon ice cream                                          100:-

Festival on cloudberries. Parfait, mazarin and mousse                       100:-

Pear- and vanilla bavaroise, pear garnache and
black currant sorbet                                                                       100:-

Coffee sweets - Double Espresso, selection of petit fours
and truffles, 2cl Grönstedts XO or Coeur de Lion Fine Calvados          112:-