À la carte menu
This weekend's à la carte menu
Fridays and Saturdays
Starters:
Jerusalem artichoke cream
served with vendace roe, cress, and crispy Jerusalem artichoke chips
White asparagus
with browned butter-hollandaise, crispy rye bread, and fresh herbs
Serrano ham
with olives, baked cherry tomatoes, and shaved Manchego
Main courses:
Beluga lentils
with curry and coconut, served with grilled emperor's hat and basmati rice
Long rib
which is garlic-baked with seafood sauce, roasted carrot cream, and green asparagus
Picanha
which is grilled from Skövde Slakteri with basil butter sauce, nduja-roasted potatoes, and zucchini
Dessert and cheese:
Two selected cheeses
with homemade crispbread
Crème brûlée
with tonight's sorbet
White chocolate cake
with raspberries, strawberries, and rhubarb
PRICES:
Three-course dinner: 569:-
Two-course dinner: 449:-
Main course: 285:-
We reserve the right to make any changes to the menu. This menu is for weekend guests.
Conference guests and larger groups are referred to the booking department for a fixed menu.