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

Honey preserved reindeer fillet
with lingonberry chutney and Västerbotten cheese
117:-
 
Potato pancake with caviar of Kalix and accompaniments 175:-
 
Smoked cheek of cod with dill cream, fermented fennel and red onion 125:-
 
SOS (butter, cheese and pickled herring) 125:-
 

Main Courses

Fillet of cod baked in herbs with lemon sauce and root vegetables 240:-
 
Grilled fillet of char with beluga lentil's
and the Inn's belly of pork
225:-
 
Rib of beef braised in red wine
with brussel sprouts and mashed almond potatoes
225:-
 
Långholmen's homemade lamb sausage with roasted
root vegetables and mustard cream
225:-
 
Veal entrecôte with oven-baked tomatoes,
fennel and cheddar gratinated mashed potatoes
265:-
 
Biff Rydberg, diced fillet of beef,
potatoes and onions
285:-
 
Västerbotten polenta with artichokes, mushrooms and creamy paprika dressing 185:-
 

Desserts

Fried camembert with cloudberry jam and parsley 115:-
 
Hazelnut ice cream with nougat ganache 115:-
 
Pear bavaroise with chocolate crumble and mint cream 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