Starters

 

Skagen toast

Handpeeled shrimps topped with bleak roe served on Danish rye bread with pickled red onion, crispy herb salad and dill vinaigrette

265:-

Wine Recommendation: Laroche Chablis Les Chanoines (France) 795:- / 175:- gl

 

Kalix Bleak Roe

Kalix bleak roe served on butter-fried toast with whipped sour cream, red onion, chive, lemon and dill

395:-

Wine Recommendation: Chablis Premier Cru, Vaulignot (France) 950:- / 195:- gl

 

Lobster bisque

Cognac-scented lobster bisque served with seafood tartar with lobster and crayfish, cheese toast, green oil and shiso cress

265:-

Wine Recommendation: Gustave Lorentz Burg, Riesling, Alsace (France) 695:- / 165:- gl

 

Mushroom Cappuccino

Served with Karl Johan-mushroom cream, grilled king oyster mushrooms, butter-fried Västerbotten toast and cress

225:-

Wine Recommendation: Robert Mondavi, Pinot Noir,  California (USA) 675:- /175:- gl

 

Main Course

 

White wine poached halibut

served with potato croquettes flavored with truffle, parmesan cheese, lemon and fresh herbs, gratinated Norway lobster, variation of beets and beurre blanc with dill and chive

525:-

Wine Recommendation: Jordan Chardonnay (South Africa) 795:- / 175:- gl

 

Herb fried Swedish beef tenderloin

served with potato terinne flavored with lemon and chervil, celery puree, braised King Oyster mushroom, herb baked autumn primeurs, pickled mustard seeds, Maderia wine gravy and tarragon butter

495:-

Wine Recommendation: Seghesio Zinfandel, Sonoma County (USA) 875:- / 195:- gl

 

Fish au gratin

served with today´s fish catch handpeeled shrimps, wine boiled mussels, gratinated duchesse potatoes, creamy white wine sauce, lemon and dill

295:-

Wine Recommendation: Cono Sur, Viogner, Chile 595:-/150:-

 

Fish and Shellfish Soup

Fish and shellfish soup served with today´s fish catch, handpeeled shrimps and cheese cream

295:-

Wine Recommendation: Wohlmuth, Sauvignon Blanc (Austria) 675:-/165:- gl

 

Steak Rydberg

Diced fillet of beef, dijon mustard cream, sautéed onions, potatoes fried raw and egg yolk

385:-

Wine Recommendation: Sant Avasio Barbera D’Asti Superiore (Italy) 675:- / 165:- gl

 

Vegetarian Main Course

Creamy mushroom risotto with white wine, parmesan, scallion and parsley served with baked celery, herb baked autumn primeurs, fresh truffle, beet root and lovage cream with lemon

355:-

Wine Recommendation: Cono Sur, Viogner (Chile) 595:- / 150:- gl

 

Caesarsalad

Caesar salad with Romaine lettuce tossed with our homemade Caesar dressing, parmesan cheese and croutons

with herb fried farm chicken and bacon 295:-

With handpeeled shrimps 315:-

Wine Recommendation: Letiz Ein, Zwei, Dry Rosé, Pinot Noir (Tyskland) 595:- / 150:- gl

 

Handpeeled Shrimps

Handpeeled shrimps served on rye bread with dill mayonnaise, grated horseradish, egg and salad

295:-

Wine Recommendation: Chablis Les Vailliones Vocoret & Fils (France) 795:- / 175:- gl

 

Desserts

 

Creme Brulé

Flavoured with Tahiti vanilla and served with passion fruit and citrus salad, passion fruit sorbet and roasted white chocolate

185:-

Wine Recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl

 

Raspberry tartelette

filled with vanilla cream and toasted white chocolate and fresh raspberries served with raspberrysorbet, raspberry coulis and fresh lemon balm

185:-

Wine Recommendation: Carmes De Rieussec, Sauternes (France) 120:-/5 cl