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

First course

Rainbow Trout Crudo

Rainbow trout crudo, grilled pea shell juice, smoked crème fraiche, radish with sesame cracker shards.

220

Salmon Loin Tartlet

Tartlet with fresh salmon loin, tarragon emulsion, tagetes and pickled cucumber.

250

Fish

Österlen White Asparagus

White asparagus, Hollandaise, water cress, rye bread crumble and Parmesan tuile (Lörjrom optional)

250

Main course

Herb Crusted Lamb Rack

Herb crusted lamb rack, green asparagus, fried polenta, foie gras, ramson, vin Jaune sauce seasoned with dried apple.

280

Butter Fried Cod Loin

Butter fried cod loin, potato croquette, spinach, mussel sauce with sugar snaps.

320

Fish

Mascarpone and Lemon Ravioli

Mascarpone and lemon Ravioli with zucchini chips, creamy saffron butter sauce seasoned with Wrängebäck cheese.

320

Dessert

Strawberry Millefeullie

Strawberry millefeullie with hibiscus namelaka and chocolate mousse.

220

Rhubarb Custard Tartlet

A custard tart filled with poached vanilla rhubarb covered by a pistachio crumb.

220

Anise Spiced Apple and Vanilla Ice Cream,

Vanilla ice cream, anise spiced apple and calvados compote, warm caramel sauce and cardamom tuile

220