Menu for the evening

STARTER

Beetroot & Tomato Tartare
Shallots, capers, cornichons, parsley, pickled red onion & green Dijon emulsion
Vegan

Baked salsify to 25 of March
Carrot jelly, artichoke purée, artichoke crisps & pesto
Vegan

Cucumber & Green Tomato Consommé from 26th of March
Pickled green tomatoes, toasted pistachios, avocado cream & smoked vegan cheese
Vegan

Hooks "Skagen"
Shrimps, crayfish, bleak roe, trout roe, smoked crème fraiche, lemon & rye chips


Tuna
Avocado cream, ponzu emulsion, semi-dried cherry tomatoes & nori tapioca crisp

Steak Tartare
Shallots, capers, cornichons, parsley, pickled red onion & green dijon emulsion

Bleak Roe from Vänern
Sourdough Levain, sour cream, pickled red onion & lemon

Oysters
Five pieces with traditional accessories

MAIN DISH

Fried mezzaluna with chanterelle to 25th of March
Goat cheese mousse, sautéed leek, mulled wine jelly & mushroom sauce with cloudberries
Vegetarian, can get as Vegan

Grilled golden beetroot, sliced beetroot, candy-striped beetroot to 8th of April
Raisin & caper cream, caramelised figs, crispy kale, pickled red onion cream, parsnip purée, beetroot powder & roasted walnuts
Vegan

Grilled White & Green Asparagus from 9th of April
Vegan mousseline with citrus, vegan demi-glace, fried buckwheat, thyme oil, pickled pearl onions & red onion
Vegan

Beef Tenderloin topped with hearbs-& panko
Dauphinoise with truffle, red wine sauce and asparagus

Pan-Seared Arctic Char
Mussel sauce, wild garlic oil, broccoli purée, saffron-cooked beans, sautéed sugar snaps & pickled carrot

Entrecôte
Entrecôte with french fries, bearnaise sauce & baked cherry tomatoes

DESSERT

Chocolate & Caramel Tartlet
Redcurrant jelly, whipped chocolate ganache, chocolate ice cream & buckwheat crumble

Strawberry & Elderflower Pavlova
Strawberry & elderflower panna cotta, raspberry mousse, meringue & cremont consommé
Can also get as Vegan or Gluten Free

Crème Brûlée
Can also get as Vegan

Cheese Plate
Swedish cheese with accompaniments