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!
Lunch Meny w 20
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Weekly Fish Steamed fillet of hake served with a tomato and white wine shellfish risotto, lemon and butter-poached white and green asparagus, an oyster and chive emulsion, topped with a dill salad and shaved radishes |
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Weekly Meat Beef patties seasoned with fresh herbs, served with a creamy potato gratin with garlic, thyme, and aged Parmesan, accompanied by poached summer primuer vegetables and a bourbon and green peppercorn sauce |
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Weekly Vegetarian Breaded eggplant filled with mozzarella, served with fresh tortellini in a spicy tomato, basil, and white wine sauce, accompanied by sautéed green beans, arugula, and grated Parmesan |
Lunch Menu w 21
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Weekly Fish
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Weekly Meat
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Weekly Vegetarian
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Lunch Menu w 22
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Weekly Fish Dill and lemon-baked cod fillet served with herb and brown butter potato écrassé, butter-sautéed artichokes, spinach, and sugar snaps with a white wine sauce |
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Weekly Meat Herb-roasted lamb chops served with fried potato wedges, steamed asparagus, and glazed baby carrots, accompanied by tzatziki and a red wine sauce |
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Weekly Vegetarian Breaded eggplant filled with mozzarella, served with fresh tortellini in a spicy tomato sauce with basil and white wine, sautéed green beans, arugula, and grated parmesan |
The House's Sailor's Dishes
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Cod loin Butter fried cod loin served with potato croquettes flavored with parmesan and gremolata, champagne beurre blanc, glazed and pickled yellow beet, lobster mayonnaise with dill and chives, butter-fried oyster mushrooms and black trumpet mushrooms |
545:- |
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Steak Rydberg Diced fillet of beef served with red wine jus, Dijon mustard cream, sautéed onions, fried cubed potatoes, and an egg yolk |
385:- |
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Baked Fish Gratin Served with the catch of the day, hand-peeled shrimp, wine-cooked mussels, gratinated duchess potatoes, creamy white wine sauce, lemon and dill |
325:- |
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Caesar Salad With romaine letttuce tossed with our homemade caesar dressing, parmesan cheese and croutons with herb fried farm chicken and bacon or shrimps |
295:- with chicken 315:- with chrimps |
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Shrimp Sandwhich Handpeeled shrimps served on rye bread with dill maynnaise, gratied horseradish, egg and salad |
295:- |
This week's business lunch
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Starter Skagen (shrimp, mayonnaise, dill and lemon) on rye bread, pickled red onion topped with crispy herb salad and a dill and vendace roe vinaigrette |
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Main course Pan-seared Arctic char fillet served with sautéed spinach, butter-braised onions, potato purée with Sandefjord sauce and whitefish roe, accompanied by pickled vegetables |
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Dessert Eton Mess served with fresh strawberries, whipped vanilla panna cotta, poached strawberries, and elderflower curd served with candied pistachios, lime meringue, and Tahitian vanilla ice cream |
3 courses 895:-
