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

Långholmen’s raspberry pickled herring with Västerbotten cheese 125:-
 
Kalix bleak roe with  trimmings  and  brioche fried in butter 175:-
 
Smoked reindeer with baked pickled onions,
soured red cabbage and horseradisch crème
150:-
 
Fillet of beef with egg yolk confit, basil and almonds 150:-
 
Salmon tartar with mustard crème, fried capers and soured onion 135:-
 

Main courses

Baked fillet of char with lemon, yellow beets and tarragon 225:-
 
Skrei cod fillet fried in butter with lobster bouillon,
lentils and pointed cabbage
250:-
 
Prime rib with madeira, truffle crème, soured vegetables and
almond potato purée
235:-
 
Beef à la Rydberg 285:-
 
Swedish knuckle of lamb and lamb roll with capers and
leek sauce served with fresh spring vegetables
230:-
 
Långholmen's  lamb sausage with roasted root vegetables
and goat cheese
185:-
 
Zucchini stuffed with truffle and mushrooms with
deep-fried provolone and walnuts
185:-
 

Desserts

Vanilla ice-cream with cloudberries and oat biscuit 115:-
 
Cherry panna cotta with brownie and mascarpone mousse 115:-
 
Lemon meringue pie 115:-
 
Tea fondant with blood orange sorbet 115:-
 
Small crème brûlée 40:-
 
Home made chocolate truffles, 3 pieces 65:-
 
Coffee, one home made chocolate truffle and 3 cl avec
(the basic range)
100:-

Evening menu as pdf