
Menu
Snacks
Chef Andersson’s own deep fried “hash brown” topped with bleak roe and crème fraîche
Starters
served with butter fried toast and bleak roe on top
with ginger and garlic mayonnaise fried onions, pickled chili and mashed avocado
with bleak roe, crispy funnel chantarelles and lemon créme
with scallop, celeriac confit, green apple and rouille
with fried broccoli and sesame seeds zucchini, aged hard cheese and silver onion cream
Mains Courses
with butter, capers, beetroot and potatoes
with crayfish sauce and brussel sprout leaves crushed potatoes with Västerbotten cheese
with gravy and mashed potatoes pickled cucumber and black currant jelly
with chicken velouté, potato cake and endive and celeriac salad with walnut and pear
with pork belly, mushrooms, carrots, onions and potato purée
with ricotta and fried mushrooms buttered mushroom jus, fennel and parmesan
Desserts
with almond cake and chocolate- and mint sauce