New Year’s Menus

Lightly Cured Rainbow Trout
served with dill mayonnaise, radish, pickled red onion, rye croutons,
herbs, and rainbow trout roe

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Baked Beef Tenderloin
served with celeriac purée, potato terrine, glazed baby carrot,
black truffle, and Madeira sauce

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Chocolate Fondant
with raspberry mousse, champagne jelly, and freeze-dried raspberries

Beetroot Tartare
served with dill mayonnaise, radish, pickled red onion, rye croutons,
herbs, and seaweed roe 

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Stuffed Chinese Cabbage
with forest mushrooms and beluga lentils, along with celeriac purée,
potato terrine, glazed baby carrot, black truffle, and truffle jus with browned butter

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Chocolate Fondant
with raspberry mousse, champagne jelly, and freeze-dried raspberries

(All dishes are served cold)

Whole roasted veal entrecote with truffle mayonnaise and pickled onion
Lobster salad with citrus, pickled fennel, cucumber
Herb-baked rainbow trout with shaved beetroot and dill crème
Wheat berry salad with pomegranate, Chinese cabbage, and roasted pumpkin seeds
Roasted beets with goat cheese cream from Sörbro Farm, pickled grapefruit, and arugula
Salad with roasted root vegetables, pickled red onion, and sunflower seeds
Three types of cheese with fig marmalade
Citron levain and butter
Vanilla panna cotta with roasted granola and anise-cooked berries in a jar
Mango coulis with coconut mousse in a jar

(All dishes are served cold)

Herb-baked celeriac with truffle mayonnaise and pickled onion
Confit forest mushrooms with citrus, pickled fennel, cucumber
Wheat berry salad with pomegranate,
Chinese cabbage, and roasted pumpkin seeds
Roasted beets with goat cheese cream from Sörbro Farm, pickled grapefruit, and arugula
Salad with roasted root vegetables, pickled red onion, and sunflower seeds
Three types of cheese with fig marmalade
Citron levain and butter
Vanilla panna cotta with roasted granola and anise-cooked berries in a jar
Mango coulis with coconut mousse in a jar