Menu

Menu Winter 2019/2020

Starters

Bleak roe
from Bottenviken with deepfried västerbotten cheese and dill crème
255:-

Tartar of salmon
with cucumber, trout roe and deep fried rica paper
175:-

Gratinated scallop Saint-Jacques
with cauliflower and trout roe hollandaise sauce
175:-

Cold cuts from Undersåkers chark
with picklade root crops, thin bread crisps and cheese dip
175:-

Beef tartare of moose
with smokey mayonnaise, capers and baked egg yolk
185:-

Mushroom consommé
with deep fried parsnip, cress, Jerusalem artichoke crème and sour dough bread
155:-

Small entrée salad
115:-

Main courses

Arancini
deepfried risotto balls with local goat cheese and tomato sauce
125:-/195:-

Char
with creamy  buter sauce, fennel, dill, lemon and potatoe purée
275:-

Cod
with red wine sauce, pork, cabbage and mashed potaoes
345:-

Game burger
with horse raddish mayonnaise, cheese, pickled cucumber and french fries
255:-

Veal
sweet bread, back and brisket with dill sauce, beans and potato crouqette
285:-

Rein deer
with creamy juniper sauce, pickled mushrooms, cranberries and deep fried potato terrine with herbs
345:-

Beef burger
with gremolata, mustard and onion and potatoes boiled in beer
175:-

Cheese

Local cheese
with home baked fruit bread, crispy seed bread and sea buckthorn marmelade
155:-

Desserts

Crème Brülée
95:-

Cloudberry soup
with almond biscuits and vanilla ice cream
135:-

Eton Mess
with liqorice meringue and lingon berries
115:-

Chocolate terrine
with hazelnuts and cherries
135:-

Chocolate truffle
35:-

Biscuits
45:-