TODAY’S 3 COURSE DINNER SEK 595

Monday

Cured scallop (SF)
with Crème Ninone, sour cream, deep-fried parsnip and onionragu
2020 Al-Cantàra, Occhi di Ciumi, Etna Bianco, Etna, Sicily

Beef Sirloin (E)
With herb potatoes, roasted root vegetables, browned onion gravy and tarragon mayonnaise
2020 Castellare di Castellina, Chianti Classico DOCG, Tuscany

Pannacotta (L) (E) (N)
With crushed nightmares, black currant compote and nougatfudge
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Tuesday

Moose carpaccio (E) (L)
With truffle mayonnaise, root vegetable chips, arugula and Västerbotten cheese
2020 Les Vins d’Azél, “Un Franc Succés”, Saint-Nicolas de Bourgueil Bourgueil

Cod fillét (SF)
With potatoes and parsnip puree, served with smoked pork, sautéed kale, burré blanc
 2020 La Cave Chevalier, Hauts de Motte, Crozes-Hermitage, Rhône

Cofffee cake (G) (E)
With dark chocolate mousse and sea buckthorn curd
cake2017 Nicolis Angelo & Figli S.S, Recioto della Valpolicella Classico, Veneto

Wednesday

Burrata (L)
With tomato vinaigrette, roasted carrot, basil and pomegranate
2020 Ca’Lojera, Lugana, Veneto

Braised beef cheek (G)
With polentacrème, served with caramelised onion
2020 Cascina Alberta, Langhe Nebbiolo, Piedmont

Mangocheesecake with almond crust (E) (L) (N)
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Thursday

Beet variety (L)
With arugula and roasted Chevré
2018 Château de Montfaucon, Côtes du Rhône, Rhône

Piteå Palt (traditional Swedish dish) (G)
Stuffed with onions and mushrooms, served with smoked pork, stirred lingonberries and reindeer ragu.
2020 Cascina Alberta, Langhe Nebbiolo, Piedmont

Cloudberry parfait with almond flakes and white chocolate (G) (N) (L) (Ä)
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Friday

Suovas- smoked reindeer carpaccio
With butternut puré, pickled root vegetables and oven roasted white onions
 2019 Weingut Schloss Neuweier, Pinot Noir VDP Gutswein, Baden-Baden

Artic char (L) (SF)
With potato cake, mustard-stewed cabbage, shellfish sauce and pickled root vegetables
2020 La Cave Chevalier, Hauts de Motte, Crozes-Hermitage, Rhône

Apple pie (L) (G) (E)
With salted caramel sauce, Italian meringue and lime jello
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Saturday

Asparagus soup (E)
Served with eggs, Parmesan chips and sliced asparagus.
2018 Weingut Schloss Neuweier, Alte Reben Riesling, Ortwein, Baden-Baden

Reindeer
With cauliflower puré, Madeira sauce, smoked pork and chanterelles
2020 Cascina Alberta, Langhe Nebbiolo, Piedmont

Terrine of Callebaut chocolate (L) (E)
Served with vanilla ice cream and roasted white chocolate and lingonberries
2017 Nicolis Angelo & Figli S.S, Recioto della Valpolicella Classico, Veneto

Sunday

Kippers mousse (G)
With orange coulies, kavring and dill oil
2020 Salomon Undhof, Hochterrassen, Grüner Veltliner, Kremstal

Red wine braised lamb shank (L)
Served with asparagus- and mushroom risotto
eggs2020 Castellare di Castellina, Chianti Classico DOCG, Tuscany

Blueberry brownie (G) (E)
With tart vanilla cream, sugar shard and frosted blueberries
2017 Nicolis Angelo & Figli S.S, Recioto della Valpolicella Classico, Veneto

TODAY’S VEGAN SUPPER 595 kr

Monday

Crème Ninone
With vegan sour cream, deep-fried parsnip and onion ragu
2020 Al-Cantàra, Occhi di Ciumi, Etna Bianco, Etna, Sicily

Baked Celeriac
With herb potatoes, Miso sauce and vegan- terragon mayonnaise
2020 Castellare di Castellina, Chianti Classico DOCG, Tuscany

Champagne Sorbet
With blackcurrant compote and roasted coconut flakes
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Tuesday

Beetroot Carpaccio
With Hummus, root vegetable chips and Arugula
2020 Les Vins d’Azél, “Un Franc Success”, Saint-Nicolas de Bourgueil Bourgueil

Blackened pointed white cabbage with feta and Macha salsa (N)
With parsnip puree, kale and smoked chilli oil
2020 La Cave Chevalier, Hauts de Motte, Crozes-Hermitage, Rhône

Vegan chocolate mousse
With strawberry couli and caramelized seeds
2017 Nicolis Angelo & Figli S.S, Recioto della Valpolicella Classico, Veneto

Wednesday

Deep-fried tofu
With tomato vinaigrette, roasted carrot and pomegranate seeds
2020 Ca’Lojera, Lugana, Veneto

Root vegetable ragu
With vegan polenta crème and caramelized onion
2020 Cascina Alberta, Langhe Nebbiolo, Piedmont

Vegan carrot cake
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Thursday

Variety of beets
With vegan herb cream, arugula and chilli roasted seeds
2018 Château de Montfaucon, Côtes du Rhône, Rhône

Piteå Palt (traditionall swedish dish) (G)
Stuffed with onions and mushrooms, served with lingonberries and mixed mushroom ragu.
2020 Cascina Alberta, Langhe Nebbiolo, Piedmont

Warm cloudberries
With vegan vanilla ice cream
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Friday

Sliced beetroots
With butternut puré, pickled root vegetables, juniper oil and oven roasted white onions
 2019 Weingut Schloss Neuweier, Pinot Noir VDP Gutswein, Baden-Baden

Vegan Feta cheese
With potato cake, sauteed mushrooms, pickled cloudberries, celeriac sauce and root vegetable chips
2020 La Cave Chevalier, Hauts de Motte, Crozes-Hermitage, Rhône

Apple pie
With salted caramel sauce and caramelized seeds
2018 Salomon Undhof, Süße Biene, Beerenauslese, Riesling, Kremstal

Saturday

Asparagus soup
With sliced asparagus and vegan yogurt
2018 Weingut Schloss Neuweier, Alte Reben Riesling, Ortwein, Baden-Baden

Vegan patties
With chanterelles, lingonberries, ponzu broth and cauliflower puré
puree2020 Cascina Alberta, Langhe Nebbiolo, Piedmont

Chocolate- and coconut terrin
Served with vegan vanilla ice cream and lingonberries
2017 Nicolis Angelo &figli S.S, Recioto della Valpolicella Classico, Veneto

Sunday

Avocado mousse
Served with seaweed roe, orange coulis and Kavring
2020 Salomon Undhof, Hochterrassen, Grüner Veltliner, Kremstal

Asparagus- and mushroom risotto
With herb oil
2020 Castellare di Castellina, Chianti Classico DOCG, Tuscany

Vegan brownie
With vegan sour creme and frosted blueberries
2017 Nicolis Angelo &figli S.S, Recioto della Valpolicella Classico, Veneto

A LA CARTE

Today’s vegan SEK 325– Ask your waitress

Artic char SEK 345 (L) (SF)
With potato cake, mustard-stewed cabbage, shellfish sauce and pickled root vegetables
2020 La Cave Chevalier, Hauts de Motte, Crozes-Hermitage, Rhône

Reindeer SEK 395
With cauliflower puré, Madeira sauce, smoked pork and pan fried chanterelles
2020 Cascina Alberta, Langhe Nebbiolo, Piedmont

(G)= Gluten (L)= Lactose (E)= Eggs (SF)= Shellfish (N)= Nuts

For other allergies, ask your waitress