Our seasonal menu

A wine recommendation will accompany all menu proposals.
Service personnel are available on demand.
See our canapés menu for pre-dinner drinks.

Vegetarian options have a vegan alternative is deserved. All dishes can be produced gluten and lactose free.

First course

Cured venison carpaccio

Cured venison carpaccio, smoked juniper gradfill, water cress, chanterelles with a spruce vinaigrette

220

Lobster with crispy gnocchi

Lobster in a bisque with bergamot and sautéd crispy gnocchi

250

Trumpet Chanterelle tartlet

Caramlised onion tartlet, smoked Västerbotten creme and chanterelles

250

Vegetarian

Main course

Fillet of Vension

Venison, fine herb potato terrine, baked beetroot seasoned with horseradish and roasted hazelnuts with a red wine dark chocolate sauce

320

Baked Halibut loin

Baked Halibut, bacon lardon, golden beetroot, potato espuma with a Madeira source and fried capers.

320

Fish

Truffled buratta

Truffled burrata, black kale, mangold, toasted rye, tagetes and macadamia nuts with a elderflower vinaigrette

280

Vegetarian

Dessert

Chocolate Fondant

Chocolate fondant on a chocolate crumb, brandy snaps and sea buckthorn coulis.

220

Quince tarte tatin

Quince tarte tatin and cardamom cream

220

Cloudberry panna cotta

Cloudberry panna cotta with berry coulis and madeleines

220