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.

Förrätter Starters

Wärdhuset's smoked char with crown dill mayonnaise and soured beets. 125:-
Bleak roe from Kalix with soured cream and roasted brioche 175:-
Soused herring from Norröna with chives, sour cream and fresh potatoes Half 105:- / Whole 150:-
Chantrelle mushroom and Västerbotten cheese quiche with organic prosciutto Sambucano.

Raw fillet of reindeer cured in a mixture of salt, sugar and spices with chanterelle mushrooms, preserved cloudberries and root parsley crème.

125:-

 

135:-

 

Varmrätter Main courses

Grilled Hjälmare zander with roasted Jerusalem artichokes, chanterelle mushrooms and hazelnut butter 225:-
Poached fillet of char from Tjärö with lemon emulsion, yellow beets and trout roe 235:-
Swedish loin of wild boar, leg confit and smoked side of wild boar and gooseberry 225:-
Långholmen's lamb sausage with roasted root vegetables and goat cheese crème 185:-
Grilled Swedish entrecote with chimichurri, sweet potato chips and fresh bean salad 265:-
Beef Rydberg, diced fillet of beef, potatoes and onions 285:-
Polenta with chanterelle mushrooms, Västerbotten cheese and autumn vegetables 185:-

 

Desserter Desserts

Blueberry pie with homemade vanilla ice cream 115:-
Deluxe carrot cake 115:-
Caramelised milk chocolate mouse with elderberry, cardamom and compote of apples 115:-
Cloudberry ice cream with pistachio crème and almond sponge 115:-
Small crème brûlée 40:-
Chocolate truffles, 3 pieces 65:-
Coffee, one homemade chocolate truffle and 3 cl avec 100:-

Evening menu as pdf