Lunch

Weekly fish special

Breaded hake fillet served with dill-boiled new potatoes, sautéed mushrooms, and hand-peeled shrimp, accompanied by Danish remoulade sauce, lemon, and browned butter

Weekly meet special

Herb-roasted chicken fillet served with a creamy chanterelle risotto seasoned with Västerbotten cheese, white wine, and fresh herbs, accompanied by baked plum tomatoes, poached green beans, and tarragon sauce

Weekly vegetarian Special

Chanterelle risotto seasoned with Västerbotten cheese, white wine, and fresh herbs, served with baked plum tomatoes, broccolini, and grilled halloumi, alongside a tomato and onion salad with crispy arugula

 Weekly fish Special

Grilled salmon fillet served with new potatoes and a summer primeur salad, lobster hollandaise with dill and chives, and a dill salad with shaved radishes

Weekly Meat Special

Veal patties seasoned with aged parmesan, fresh herbs, lemon, chili, and garlic, served with fresh tortellini filled with ricotta and spinach, roasted broccoli and cauliflower, and a spicy tomato sauce with white wine, olive oil, and basil

Weekly Vegetarian Special

Chanterelle risotto seasoned with Västerbotten cheese, white wine, and fresh herbs, served with baked plum tomatoes, broccolini, and grilled halloumi, alongside a tomato and onion salad with crispy arugula.

Starters

Skagen Toast

Hand-peeled shrimp topped with vendace roe and pickled red onion, served on rye bread with a crisp herb salad and vinaigrette.

Creamy Burrata

Burrata served with mixed tomatoes from Gällenäs Farm, roasted tomato vinaigrette with chestnut barrel-aged balsamic vinegar, toasted pine nuts, pesto, rocket salad and olive oil.

Main Courses

Arctic Char Fillet

Served with sautéed spinach, butter-braised onions, potato purée, Sandefjord sauce with vendace roe and pickled vegetables.

Fish Gratin

Served with today's catch, hand-peeled shrimp, wine-steamed mussels, duchess potatoes, creamy white wine sauce, lemon and dill.

Steak Rydberg

Diced beef tenderloin served with crispy diced potatoes, red wine sauce, Dijon mustard cream, sautéed onions and egg yolk.

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.

Shrimp Sandwhich

Hand-peeled shrimp served on rye bread with dill mayonnaise, grated horseradish, egg and salad.

Desserts

Eton Mess

Served with strawberries, whipped vanilla panna cotta, poached strawberries, elderflower curd, candied pistachios, lime meringue and Tahitian vanilla ice cream.

Crème Brûlée

Flavoured with Tahitian vanilla and served with fresh summer berries, wild strawberry sorbet and roasted white chocolate.