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

Beetroot soup with smetana and smoked belly of pork and goat-cheese pierogi 117:-
 
Marinated reindeer fillet
with pickled forest mushrooms and lingonberry
135:-
 
Långholmen’s pickled herring plate with accompaniments 115:-
 
Smoked rainbow trout from Tjärö with cauliflower crème and bleak roe 145:-
 

VMain Courses

Poached cod with champagne sauce, bleak roe and dill 250:-
 
Grilled char with brown butter, hazelnuts and beets 225:-
 
Grilled rainbow trout from Tjärö
with fried soft shell crab, mango, chilli and coriander
240:-
 
Leg of lamb and lamb sausage with a taste of thyme
served with soured fennel and chilli gravy
225:-
 
Långholmen's homemade lamb sausage
with roasted root vegetables and mustard crème
185:-
 
Grilled tenderized entrecote
with broccoli, blue cheese and walnuts
265:-
 
Biff Rydberg - diced fillet of beef, potatoes and onions 285:-
 
Pasta roll with chanterelle mushrooms, parmesan and basil sauce 185:-
 

Desserts

Pistachio ice cream with vanilla cherries and thin oat biscuit 115:-
 
Vanilla panna cotta with cloudberry preserve and almond biscuits 115:-
 
Dark chocolate terrine, roasted white chocolate mousse
and chocolate sponge cakes
115:-
 
Lingonberry mousse with white chocolate sorbet 115:-
 
Chocolate truffles, 3 pieces 60:-
 
Coffee, one homemade chocolate truffle and 4 cl Museum Muscat 100:-
 

Evening menu as pdf