Monthly menus

Baked corn-fed chicken with truffle cream and pickled vegetables
Herb-cured salmon fillet with pickled onions and herbs
Confit duck leg with beluga lentils and diced vegetables
Winter salad with kale, carrot, and beets with roasted pumpkin seeds
Honey-roasted parsnip with sumac and nori topping
Roasted Jerusalem artichoke with mixed greens, pickled artichoke, and walnuts
Root vegetable gratin with celeriac, rutabaga, and potatoes (warm)
Shredded red cabbage salad with baked mushrooms and celery
Roasted bell pepper and garlic dip
Two types of bread and butter

365 SEK

Thinly sliced sirloin with herb mayonnaise, pickled onion, and arugula
Seared rainbow trout with roe sauce and shaved fennel
Lightly cured skrei with dill crème fraîche and baby spinach
Whole roasted cauliflower with fennel seeds, grated apple, cumin, and olive oil
Salad with roasted Brussels sprouts, honey vinaigrette, and Västerbotten cheese
Seared zucchini with sherry vinaigrette, feta cheese, and pomegranate
Green salad with baby spinach, roasted sunflower seeds, and herb dressing
Baked broccoli with sesame oil, kimchi-roasted sesame seeds, and pumpkin seeds
Eggplant cream with lemon and tahini
Two types of bread with whipped butter

365 SEK

Skagen mix with lemon and Danish rye bread on the side
Thinly sliced pork chop with marinated plums and apple
Pan-fried pike-perch fillet with carrot crudités and shellfish sauce
Sous vide beef chuck from veal with Madeira and thyme jus
Västerbotten cheese pie with chive crème fraîche
Honey-roasted carrot topped with pickled endive and roasted pumpkin seeds
Herb-baked root vegetables topped with salt-baked seeds
Spring salad with fennel, carrot, and citrus dressing
Baked golden beets with crumbled goat cheese and cress
Two types of bread and butter

365 SEK