Menus for groups
Custom menus suited for a party of eight or more.
To make sure we offer you the best culinary experience possible, the party must agree upon ONE of the three menus available.
Your order has to be placed at least three days before arriving.
The prices are per person and include VAT.
Menu 1 — 895:-
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Toast Skagen Hand peeled shrimps topped with bleak roe and pickled red onion served on rye bread with crispy herb salad and dill vinaigrette Wine Recommendation: Laroche Chablis Les Chanoines (France) 895:- / 190:- gl |
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Halibut White wine-poached halibut served with beurre blanc with dill, chives and bleak roe,mashed potatoes flavoured with aged cheese, chives and lemon, fried scallop, smoked fennel and confit onion Wine Recommendation: Sancerre Grandes Perrieres, Loire (France) 975:- / 195:- |
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Apple pastry On a creamy nut base filled with vanilla and cinnamon bavarois, lemon and sugar-cooked Red Moon apples and vanilla ice cram with tahitian vanilla Wine Recommendation: Nederburg Noble Late Harvest (South Africa) 115:-/5 cl |
Menu 2 — 795:-
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Chanterelles toast Flavoured with aged gruyère, pickled autumn vegetables and fried kale served om buttered toast Wine Recommendation: Valderivero, Verdejo, Bierzo (Spanien) 645:-/150:- |
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Char Pan-seared char fillet served with almond potato puree, butter-fried shallots, spinach and lemon, Sandefjord sauce with roe and pickled vegetables Wine Recommendation: Chateau Coucheroy, Sauvignon Blanc, Bordeaux (France) 845:-/185:- Gl |
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Swedish Princess Cake A traditional Swedish layer cake, pastry cream, whipped cream covered with green Wine Recommendation: Carmes De Rieussec Sauternes (France) 135:-/5 cl |
Menu 3 — 995:-
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Seafood risotto Flavoured with Västerbotten cheese, dill flowers and fresh herbs served with fried Norway lobster and cockles Wine Recommendation: El Zarzal, Godello, Bierzo (Spanien) 745:-/170:- gl |
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Herb-roasted beef tenderloin tournedos Served with pommes dauphinoise flavoured with thyme,garlic and aged gruyère, Madeira and port wine gravy, butter-fried chanterelles and autumn vegetables Wine Recommendation: Roberto Sarotto Langhe Nebbiolo (Italy) 795:- 180:- |
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Crème Brûlé Flavoured with Tahitian vanilla served with muddled blueberries, blueberry ganache, lemon and basil sorbet and roasted white chocolate Wine Recommendation: Carmes De Rieussec Sauternes (France) 135:-/5 cl |
Sunday Dinner — 645:-
Starters
Chantarelle Toast
Chanterelles flavoured with aged Gruyère, pickled autumn vegetables and crispy kale
served on butter-fried toast
alt.
Creamy Lobster Soup
Served with fresh prawns from Smögen, julienne vegetables and mussels cooked in white wine
Main Courses
Boeuf Bourguignon
Värdshuset’s rich Boeuf Bourguignon made with Swedish beef chuck, button mushrooms, pearl onions and smoked pork belly, served with potato purée
alt.
Char
Pan-seared Arctic char fillet served with sautéed spinach, butter-braised onions, potato purée, Sandefjord sauce, vendace roe and pickled vegetables
Dessert
Apple Pie
Värdshuset’s delicious apple pie served with our homemade vanilla custard
