Lunch
Daily lunch is served between 11:30-14:30.
Price for Fish Dish of the Week, Meat Dish of the Week, Vegetarian Dish of the Week 239:- includes salad buffet, home baked lingonberry bread, sourdough bread, coffee and cookie.
We also serve a weekly business lunch.
Welcome!
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Weekly Fish Special Seafood-stuffed fillet of witch flounder served with a dill and chive potato écrassé, lemon-sautéed green asparagus, sugar snap peas, and spinach, accompanied by a cognac-infused lobster sauce and dill oil |
239:- |
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Weekly Meat Special Boiled salted pork knuckle served with mashed root vegetables, steamed legumes, a mustard velouté, and an herb salad with freshly grated horseradish and tart apple |
239:- |
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Weekly Vegetarian Special Spicy curry served with fluffy rice, chili-fried wok vegetables with spinach and red lentils, freshly baked naan bread, and charred lime |
239:- |
w45
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Weekly Fish Special Seafood Wallenbergare (patties) served with dill-boiled potatoes, Sandefjord-creamed seafood with fresh herbs, spinach, and peas, and a crisp herb salad with sun-dried cherry tomatoes |
239:- |
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Weekly Meat Special Herb-grilled Swedish pork collar served with a creamy potato gratin, cognac and green peppercorn sauce, and butter-sautéed wild mushrooms with kale and apple |
239:- |
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Weekly Vegetarian Special
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Weekly Fish Special Almond-crusted cod served with potato purée, steamed broccoli, hand-peeled shrimp, browned butter, and a crispy herb salad with freshly grated horseradish |
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Weekly Meat Special Swedish veal cabbage pudding served with potato purée, sugared lingonberries, pickled cucumbers, a rich cream sauce, and shredded parsley |
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Weekly Vegetarian Special Salad Chèvre Chaud served with port-steeped pears, salt-baked autumn beets, fresh figs, and salt-roasted walnuts |
w47
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Weekly Fish Special Dill and Västerbotten cheese-baked haddock fillet served with potato écrasé flavored with dill and chives, steamed legumes, and green asparagus, accompanied by a fresh herb beurre blanc |
239:- |
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Weekly Meat Special Herb-baked grilled Swedish chuck roll served with parmesan and parsley tossed fried potatoes, roasted bunch carrots, and pancetta-sautéed haricots verts, accompanied by chili béarnaise and a red wine jus |
239:- |
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Weekly Vegetarian Special Truffle and wild mushroom risotto with aged parmesan and fresh herbs, served with steamed legumes, green asparagus, baked plum tomato, herb cream, and a crispy herb salad |
239:- |
Business Lunch
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STARTER |
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Skagen Toast Hand-peeled shrimp topped with vendace roe and pickled red onion, served on rye bread with a crisp herb salad and vinaigrette. |
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MAIN COURSE |
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Arctic Char Fillet Served with sautéed spinach, butter-braised onions, potato purée, Sandefjord sauce with vendace roe and pickled vegetables. |
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DESSERT |
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Crème Brûlée Flavoured with Tahitian vanilla and served with muddled blueberries, blueberry ganache, lemon and basil sorbet and roasted white chocolate |
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795:- |
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Sailing Courses
Starters |
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Skagen Toast Hand-peeled shrimp topped with vendace roe and pickled red onion, served on rye bread with a crisp herb salad and vinaigrette. |
265:- |
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Steak tartare Served with pickled chanterelles, pickled yellow beet, charred onion, shaved radishes, chive emulsion, matchstick potatoes and Dansih cress |
245:- |
Main Courses |
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Arctic Char Fillet Served with sautéed spinach, butter-braised onions, potato purée, Sandefjord sauce with vendace roe and pickled vegetables. |
425:- |
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Fish Gratin Served with today's catch, hand-peeled shrimp, wine-steamed mussels, duchess potatoes, creamy white wine sauce, lemon and dill. |
325:- |
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Steak Rydberg Diced beef tenderloin served with crispy diced potatoes, red wine sauce, Dijon mustard cream, sautéed onions and egg yolk. |
385:- |
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Caesar Salad Romaine lettuce tossed with our homemade Caesar dressing, shaved Parmesan cheese and croutons. Served with herb-roasted chicken and bacon or hand-peeled shrimp. |
295:- / 325:- |
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Shrimp Sandwhich Hand-peeled shrimp served on rye bread with dill mayonnaise, grated horseradish, egg and salad. |
325:- |
Desserts |
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Chocolate cookie Flavoured with Valhrona chocolate, nougat mousse and chocolate cream, passion fruit curd with browned butter and orange and milk chocolate ice cream |
185:- |
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Crème Brûlée Flavoured with Tahitian vanilla and served with muddled blueberries, blueberry ganache, lemon and basil sorbet and roasted white chocolate |
185:- |
