Dinner menu

Starters

• Smoked whitefish with browned butter, chili croutons and summer salad

• Swedish classics, nettle-pickled herring, bread roasted vodka-pickled herring, cape Skagen medley and whitefish roe

• White asparagus soup served with ham from the Rocklunda farm and baked silver skin onions

• Warm scallops- and lobster terrine with tomato aioli and sourdough chips

• Toast Pelle Jansson, thinly sliced filet of beef, egg yolk, crouton, red onion, whitefish roe and crème fraiche  

• Duck liver crème brûlée with orange brioche, fresh figs and port wine jus

Main dishes

 The prices are quoted for a 3-course menu.

• Filet of flounder with browned butter, new potatoes and pickled radishes, white radish and shallots

• Grilled catfish with slightly smoked red beets, capers, lemon beurre blanc and new potatoes

• Veal entrecote with potato terrine, lemon-braised green asparagus and madeira jus

• Lightly smoked duck breast with savoy cabbage, broad beans and new potatoes

• Herb-roasted saddle of lamb with potato- and parsley purée, early vegetables and roasted garlic jus

• Tenderized steak with potato- and early vegetable salad and roasted corn cream

Desserts

• Strawberry ice cream with vanilla cake and fresh strawberries

• Swiss meringue with banana ice cream, meringues and chocolate

• Raspberry mousse with chocolate sorbet

• Rhubarb sorbet with crumbles and white chocolate cream

• Chocolate fondant with roasted hazelnuts, glazed currents and macaron

• Three sorts of cheeses (Garrotxa, San Simon and Mahon) with olives and sourdough bread