Traditionell svensk husmanskost i annorlunda miljö.

:: Before :: Tomato and red onion salad 55:- Matjes herring with new potatoes, boiled egg, red onion and browned butter 119:- Carpaccio of Swedish sirloin beef with nettles puré and soured cucumber 129:- White bait roe from Kalix with toast and traditional assortments 179:- Fresh white & green asparagus with air dried smoked ham and vegetables vinaigrette 135:- Cured salmon on toast with mustard sauce 98:- :: Meat / Fish ::       ”Smakas” meatballs with mashed potatoes and lingon berries 105:- XL 129:- Corn chicken breast on mixed salad with “Prästost”  vinaigrette and croutons 139:- “Smakas Fish au gratin” 149:- Minced veal steak “Wallenberg” style with mashed potatoes and melted butter 169:- Codfish balls “Bohus” style with “Sandefjord” sauce and new potatoes 169:- Suckling pig´s cheek with a sweet and sour dill sauce 179:- Lambs entrecote & sweetbread with butter boiled turnips and a sauce with roasted garlic 225:- Flank steak with shallots crème, roasted new potatoes and red wine sauce 189:- Savoy cabbage roll with pearl barley & goat cheese and a primeur salad 149:- Pork rack with soured cabbage, truffle mayonnaise, red wine sauce and fried potatoes 189:- Grilled Pollack & scallop with mussel sauce and a bean ragout 215:- Confitated fresh brisket of beef with potato & ramsons pure 175:- Small green salad 55:- :: After :: Crême Caramel 75:- Chocolate soufflé with berries in aspic 89:- Rhubarb stuffed puff pastry with vanilla ice cream 85:- Ginger boiled pear with a mint chocolate sauce 79:- Assorted Swedish cheese 115:- Plopp or Dajm 24:- Truffles with coffee syrup 39:- <--back