À La Carte

WINTER MENU

SERVED FROM FEBRUARY 3rd


STARTERS

BLEAK ROE FROM KALIX 215:-
With potato crème, sour cream, white onion and braised butter

OXE TARTARE 175:-
Tartare of Swedish topside with salt baked yellow beets, capers, mustard, rye bread and watercress

CAULIFLOWER & TROUT 165:-
Creamy cauliflower soup with rainbow trout, pickled cucumber, radish and trout roe

VEGGIE SOUP 145:-
Cauliflower soup with poached egg, roasted cauliflower, tangy cucumber, croutons and radish

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MAIN COURSES

ARCTIC CHAR 275:-
Lightly cured and steamed arctic char with grated Spanish tomatoes, fennel in two ways, frothy mussel sauce and crushed potato with cold smoked cod

DEER TOPSIDE 295:-
With celeriac variety, hazelnuts, apple and berried game gravy

CODFISH 295:-
With braised butter hollandaise, parsley root, green peas, horseradish and amandine potato

SIRLOIN 305:-
Whole herb baked sirloin with pulled oxe cheek, confit of king oyster mushroom, smoked pork belly, pickled sweet onion, potato purée with aged cheese and oxe tail gravy

OVEN BAKED CAULIFLOWER 245:-
With mushrooms and root vegetables, braised butter, roasted hazelnuts and herb salad
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CHEESE SERVING

ASSORTED CHEESE 125:-
With accompaniments

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DESSERTS

CRÈME BRÛLÉE 85:-
Flavoured with vanilla and lemon

DARK CHOCOLATE TERRINE 85:-
With cherry sorbet, nut croquante, cherry compote and Italian meringue

NOUGAT & CITRUS 85:-
Nougat crème with lemon curd, marinated ruby orange, mint and roasted seeds

ICE CREAM OR SORBET 55:-

DARK CHOCOLATE TRUFFLE 25:-

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Please ask your waiter about any allergens.