If the partie contains more than
8 people, please choose from the menu suggestions
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STARTERS
Creamed chantarelles on leaven
bread with soured pea sprout 125:-
Pickled herring and marinated baltic herring plate,
cumin crisp bread and västerbotten cheese cream 120:-
Lime marinated salmon and shellfish with
avocado, mango, fenel and grapefruit broth 135:-
Half lobster with mango– and
chili salsa, mayonnaise and toast 155:-
Bleak roe from Kalix with potatoe cup cake,
smoked bleak, creme fraiche, red onion and lemon 195:-/40g
Cray fish terrine with smoked mayonaise and fennel salad 125:-
Carpaccio with baked tomato, red bell
pepper vinaigrette and sliced parmesan cheese 140:-
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Shell fish plateau 495:-
1/2 lobster, 1/2 crab, Swedish shrimps,
Langoustines, 2 oysters<
Shellfish
1/2 Crab 95:-
Swedish shrimps 110:-
Oysters 28:-
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MENU OF THE SEASON 495:-
Cray fish terrine with smoked
mayonaise and fennel salad
Roast of venison with chanterelle sauce, candied
kohlrabi and apple– and bacon croquette
Cherry pie with rum raisin ice cream
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MAIN COURSES
Tagliatelle with roasted sunflower seed,
tempura fried zucchini flower and tomato pesto 195:-
Grilled half lobster with seared lemon cured salmon, funnel chanterelles, potato roesti, white wine and avrugasås 285:-
Grilled halibut with herb salad, fresh beet roots,
chèvre, almond potato crisp and white wine sauce 295:-
Butter fried bass with dill- and tomato cream,
shrimps, soured wax bean and boiled new potato 280:-
Roast of venison with chanterelle sauce, candied
kohlrabi and apple– and bacon croquette 290:-
Herb fried medallions of veal with braised brisket of beef,turnip, rosemary supreme sauce and almond potato crème 285:-
Grilled medallions of beef with caramelised shallots, cheddar cheese salad, red wine sauce and potato au gratin 295:-
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CHEESE
Our selection of cheese
1 piece 45:- / 3 pieces 90:- / 5 pieces 125:-
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DESSERTS
Cherry pie with rhum raisin ice cream 105:-
Vanilla- and arctic raspberry cheese cake
with thin crisp of digestive crackers 105:-
Eriks chocolate dessert;
Hazel nut meringue, coco nut bavaroise, milk
chocolate mousse with pineapple- and rhum compote 105:-
Coupe “Gondolen”;
Daim ice cream with wild strawberry jelly 100:-
Vanilla creme brûlee with blueberry macron 110:-
Warm cloudberries with vanilla ice cream 105:-
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