CLASSICS

1. “BIFF RYDBERG”
With classic sides & fittings.

2. “WALLENBERGARE”
With butter, potato purée & lingon berry jam.

3. “PANNBIFF”
Classic ground beef dish with onions, pickles & lingon berries.

4. “PYTT I PANNA”
A mixed hash of Swedish ham and pork with potatoes, eggs & fresh red beets.

5. GRILLED ENTRECOTE
With herb butter, potatoes & root vegetable gratin.

6. TOURNEDOS
 Sirloin with hash browns, red onions and red wine gravy.

7. PORK SAUSAGES
With potatoes cooked in white parsley sauce & cooked red beets.

8. WILD “WALLENBERGARE”
 With almond potato purée, butter & lingon berry jam.

9. ELKENTRECOTE
 With garlic créme, cognaclingonberries & potatogratin.

 

10. BREAST OF DUCK
With juniper gravy, garlic fried chanterelles, potatoes & root vegetables. 

11. MUSSELS
In a wine sauce, garlic, potato wedges & dill aioli.

12. WHOLE COOKED LOBSTER
 With mayonnaise, toast and “västerbotten” cheese.

13. WHOLE COOKED CRAB
With mayonnaise, toast and “västerbotten” cheese.

14. ONE KILO COOKED WEST COAST SHRIMP
 With mayonnaise, toast and “västerbotten” cheese.

15. BUTTER FRIED PLAICE.
With capers, butter & horseradish.

16. GRILLED SALMON
With spinach cooked in white sauce & boiled potatoes.

17. FRIED FLOUNDER
With lemon mousse, mashed potatoes and mango buds.