Starters
Variation of beets 125:-
Browned butter, hazelnuts, goat cheese from Forsed goatfarm
Wine recommendation: Fransola Sauvignon Blanc 115:-/glass
Reindeer blood pudding 129:-
Served with lingonberry jelly, beer cooked onion, smoked pork, mushroom and reindeer lichen
Wine recommendation: Vintrys Red Port 60:-/cl
Or
Merlin Bourgogne Pinot Noir 135:-/glass
Main Courses
Butter baked Atlantic codn 289:-
Served with German turnip, spinach, horseradish mayonnaise, arenka caviar, vinegar flakes, beetroot broth
Wine recommendation: Samuel Billaud Chablis 139:-/glass
Calf chuck 289:-
Served with calf sweetbread, potato fondants, black salsify, soured scallions, tarragon butter and sichuan pepper broth
Wine recommendation: Poggio Bonelli Chianti Classico 120:-/glass
Wallenbergare 195:-
Served with potato puree, clarified butter och raw lingonberries
Wine recommentadion: Bennati Superiore Ripasso 105:-/glass
Vegetarian sausage 259:-
Made of yellow pees, kidney beans, mushrooms, smoked red bell peppers, roasted garlic
served with potato fondants, black salsify, soured scallions and smoked cream
Wine recommendation: Rosé de Purcari 105:-/glass
Dessert
Blueberries from local forrests 119:-
Frozen blueberry mousse on top of a chockolate bed, seaberry curd and raw blueberries
Wine recommendation: Bannati Recioto 68:-/4cl
Cloudberry 125:-
Cooked cloudberries, cardamomcake, frozen vanilla cream, milk jelly and saltroasted pine nuts
Wine recommendation: Nectaria Riesling 60:-/4cl
Cheese Plate 129:-
Chefs choise of three different kind of cheeses
Wine recommendation: Secret de Priorat, Spain 152:-/4cl 228:-/6cl
Chocolate truffle 69:-
Two homemade chocolate truffles
Wine recommendation: Bennati Recioto 68:-/4cl
Kids Menu
Pancakes with whipped cream and jam 75:-
Meatballs with creamy gravy, lingonberries and potato puree 85:-
Vanilla ice cream with whipped cream, chocolate sause, sprinkles & a surprise 70:-