Monthly menus

Slow-cooked veal rump with baked beetroot and shaved Parmesan
Herb-baked chicken with sun-dried tomato and spinach
Warm-smoked salmon with soured cream and lemon-pickled cucumber
Salt-baked celeriac, celeriac cream, and white wine-braised mushroom
Smoked potato cream with rye breadcrumbs, seaweed roe
and Västerbotten cheese crisp
Västerbotten cheese pie with cold sour cream sauce, chives and red onion (warm)
Farmer’s salad with spring vegetables, egg, and silver onion
Potato gratin with leeks and garlic (warm)
Fennel salad with orange, spinach, and olives
Freshly baked bread with whipped honey butter

365 SEK

Cold sliced veal roast with sage dressing, arugula, and seeds
Oven-baked trout fillet with pink peppercorns, sour cream, and pressed cucumber
Chuck sliders with truffle mayonnaise, caramelized onions, and romaine lettuce
Cucumber and kalamata olive salad with pickled red onion and feta cheese
Roasted baby potato salad with dijonnaise, capers, cornichons, and parsley
Spinach quiche filled with ricotta, green asparagus, and dill (warm)
Green salad with smoked almonds, lentils, and roasted beets
Wheat berry salad with pomegranate, fennel, baby spinach, and sunflower seeds
Sourdough levain with herb butter

365 SEK

Lobster and shrimp skagen in a bowl topped with dill, trout roe, and rye croutons
Hot-smoked salmon with lemon and dill
Smoky chicken thigh fillets in chimichurri with green salad
Thinly sliced roast beef with Wester’s pickles
Västerbotten cheese quiche with sour cream, dill, and whitefish roe
Watermelon salad with feta cheese and mint
Wester’s creamy potato salad with radish, mustard emulsion, and capers
Summer salad with roasted vegetables on ricotta
Bread selection with Danish rye, sourdough bread, and whipped browned butter

365 SEK