DISCVOVER OUR EASTER MENU FROM 30th of MARCH
Lunch á la carte
Veal tartare
dill, vinegar, potato and vendace roe from Kalix
275
Fois gras terrine
port wine, red endive and brioche
245
Quenelle
scallop, snow crab, caviar and marigold
350 / without caviar 250
White asparagus
hollandaise, marcona almonds and parmesan
265
Oscietra-Caviar from Antonius 30g
served with toast, sour cream, lemon and finely chopped onion
675
Vendace roe from Kalix 30g/50g
served with toast, sour cream, lemon and finely chopped onion
345/575
Magret de canard
chili, ginger and citrus leaves
495
Char
mussels, peas and gem salad
495
Pork belly
madeira, apricot, cider vinegar and mustard
455
Parmesan gratinated cannelloni
truffle, macadamian nuts and artichoke
495
Chocolate
pistcchio brittle, financier and pistachio ice cream
185
Mille-feuille
rhum, vanilla and sea salt
195
Coupe Colonel
rhubarb, yuzu and gin
145
Madeleines
40/pc
Easter Menu
EASTER MENU
Starters
Lobster skagen, toast, trout roe and black peppe
Foie gras, Sauternes, sultana raisins and tardivo
Cold smoked char, ramson emulsion, pickled cucumber and dil
l
White asparagus, lemon hollandaise, marcona almond and cress
Västerbotten pie, vendace roe, sour cream and chives
Boberg’s “gubbröra”, Swedish herring, potatoes, red onion and dill
Lamb
lovage, green asparagus and yellow curry
Strawberries
vanilla parfait, pistachio and butter milk
1095
applies to the entire party
WINE PAIRING
4cl aquavit and Melleruds utmärkta pilsner
or
2023 Josmeyer, Riesling Classic,
Alsace, France
2022 Langhe Nebbiolo, “Perbacco”
Piemont, Italien
2020 Carmes De Rieussec
Sauterne, France
595