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.