Evening Menu

It goes without saying that Swedish ingredients are used in all our dishes. We mix much-appreciated classics such as Beef Rydberg with newly composed dishes. Following what ingredients the season has to offer plays a vital part in our Nordic Ecolabel.

Starters

Blackened salmon with vinegar mayonnaise, cucumber and radishes 125:-
Caviar of Kalix with soured cream and roasted brioche 175:-
Soused herring from Norröna with chives, sour cream and
fresh potatoes
Half 105:-
/ Whole 150:-
Ecological prosciutto Sambucano with fresh asparagus and Parmesan cheese 125:-
Veal steak tartare with soured red onions and fried capers 135:-

Main Courses

Grilled sea bass with blue mussels and smoked bacon 225:-
Oven baked char fillet with smoked trout roe, pickled onion and dill 235:-
Lamb leg from Välnäs farm with almond potato
croquettes and truffle crème
225:-
Långholmen's lamb sausage with early vegetables cooked in
broth and olive and mustard crème
185:-
Grilled Swedish entrecote with wild garlic pesto
and early spring vegetables
265:-
Biff Rydberg, diced fillet of beef, potatoes and onions 285:-
Pasta roll with nettles, basil and Parmesan cheese 185:-

Desserts

Liquorice bavaroise with raspberry ice cream,
meringues and chocolate and liquorice granache
115:-
Vanilla yoghurt ice cream with preserved rhubarb
and sponge cake croutons
115:-
Elderflower pannacotta with almond sprinkles and strawberries 115:-
Roasted white chocolate mousse on chocolate caramel mirror with crumble 115:-
Small crème brûlée 40:-
Chocolate truffles, 3 pieces 60:-
Coffee, one homemade chocolate truffle and 4 cl Museum Muscat 100:-

Evening menu as pdf