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.

This menu will be served from the 7th of August.

Starters

Chanterelle mushroom soup with flat-smoked reindeer 125:-
 
Brick smoked elk with lingonberry chutney
and Västerbotten cheese biscuit
135:-
 
Långholmen’s pickled herring plate with accompaniments 115:-
 
Hay smoked char fillet with herb crème and Caviar of Kalix 145:-
 

Varmrätter

Butter fried Hjälmare pike-perch
with chanterelle mushrooms and juniper smoked bacon
250:-
 
Poached char with grilled scallop and lobster- and dill bouillon 225:-
 
Grilled tuna (MSC) with savoy cabbage,
haricots verts, French beans and mange-tout with lemon broth
240:-
 
Långholmen's homemade lamb sausage
with roasted root vegetables and mustard crème
185:-
 
Grilled tenderized entrecote
with cream of artichoke and fried white onions
265:-
 
Beef Rydberg 285:-
 
 
Vegetable frittata with sweet chili dip and feta cheese dip 185:-
 

Desserter

Pistachio ice cream served in an oat cone
with vanilla poached cherries
115:-
 
Pavlova with passioncurd, cream and fresh berries 115:-
 
Dark chocolate mousse with pear- and cognac compote 115:-
 
Crème Brûlée 115:-
 
Chocolate truffles, 3 pieces 60:-
 
Coffee, one homemade chocolate truffle and 4 cl Museum Muscat 100:-
 

Evening menu as pdf