Most courses are possible to make as vegetarian and special diets can be accommodated.
ENTRÉE
- JERUSALEM ARTICHOKE soup with Isterband Crisp, Västerbotten Toast and Caramelized Onion.
- SALMON TARTAR with horseradish mayonnaise, lemonette and crispy croutons.
- BAKED ONION with mushroom cream, pickled mushroom, panko (Japanese breadcrumbs), svecia cheese and black cabbage.
MAIN DISH
- COD with champagne vinegar, cold smoked bacon, crispy kale salad, potato and cauliflower puree.
- DEER FILLET a la Boeuf Bourguignonne with almond potato puree.
- POINTED CABBAGE with Jerusalem artichoke puree, apple syrup and deep fried Brussels sprouts.
DESSERT
- OVEN-BAKED APPLES with mascarpone fudge and crunchy marcona almonds
- MUNK with roasted white chocolate, raspberries and vanilla ice cream.
- CHEESE CAKE with raw blueberries and whipped cream with meadowsweet.
