Spring/Early Summer Menu

Starter

• White and green asparagus with brown butter foam, ramson (wild garlic), and cress.
• Vegetarian Option: Marinated artichoke with the same accompaniments.

Main Course

• Roasted lamb tenderloin with red onion and licorice chutney, served on a savoy cabbage bed, accompanied by port wine sauce with green cardamom.
• Cured and seared char with pickled kohlrabi and charred fennel. Served with horseradish and dill sauce.
• Vegetarian Option: Vegetarian patties with the same accompaniments as the lamb tenderloin.

Dessert

• Swedish Strawberry Sorbet with flambéed rhubarb, chocolate shards, and strawberry crisps.

Early Autumn Menu

Starter

• Pan-fried Löpeld cheese with Swiss chard, celery consommé, fava beans, toasted pumpkin seeds, and beet carpet. Served with ramson (wild garlic) vinaigrette.
• For Vegans: Grilled sugar snap peas instead of Löpeld cheese.

Main Course

• Meat: Seared reindeer tenderloin with potato terrine, fava beans, and herb sauce made from buttermilk.
• Fish: Trout with parsnip puree and crème double (heavy cream) with spinach and broccoli. Served with parsley-infused carrots.
• Vegetarian: Miso-baked cauliflower with chanterelles and broccoli cream with cheese.

Dessert

• Sea buckthorn-vanilla ice cream, mixed wild berries, poached pear, and mint crisps.

Winter Menu

Starter

• Cured reindeer tartare spruce shoots, lingonberries, window lichen, and beets
• Vegetarian Option: Semi-dried & marinated beet tartare, spruce shoots, lingonberries, window lichen & beets

Main Course:

• Skrei cod, our 5-month-aged fish sauce, peas, and parsley root puree
• Seasonal herb-baked poultry confit in duck fat, parsley root puree & orange sauce
• Vegetarian Option: Pickled artichokes & caramelized yellow onion, peas, parsley root puree

Dessert:

• Caramel-baked apple slices toasted white chocolate, chestnut & cloudberries

New Year’s Eve Menu

Appetizers to Start the Evening

• Shrimp with fava bean cream on dark bread
• Truffle popcorn
• Browned duck liver mousse with rye chips & pickled apple

Starters

• Seared scallop with browned butter emulsion, macadamia nuts & lemon pearls
• Game tartare with fried onions, Svedjan Farm cheese, mustard & pickled sea buckthorn

Main Course

• Pan-fried lobster with chili, garlic, shellfish reduction & fried oyster
• Quail with root vegetable rösti, mushrooms, window lichen & game sauce

Dessert

• Fried gingerbread, vanilla cream & lingonberry coulis
• Blueberry ice cream with chocolate ganache, meringues & blackberries

Tasting Garden Edition (Finger Food)

Snacks

• Oscietra caviar cone on a forest bed and tangy lemon crème fraîche
• Charred Chèvre with fresh fig, air-dried sugar with red basil
• Pear base with smoked jackfruit and rye crisps. Topped with herb oil.

Intermediate Courses

• Fried rice paper with mixed spring vegetables and kimchi, featuring sustainably sourced jumbo shrimp
• Seared tuna loin with sesame oil, lemon pearls, and drizzled hoisin sauce
• Confit grilled chicken, exotic fruits, and assorted chili varieties. Served with grilled watermelon.
• Smoked Kobe beef with pickled mustard seeds, cheese crème. Topped with ramps and chives.

Dessert

• Madagascar vanilla custard with peas and green tea. Topped with rare berries.

3-Course Menu

Starters (choose one)

• Italian beef tartare with fermented forest harvest
• Seafood carpaccio with lime, chickweed, fried onion, and wild garlic oil
• Cured Arctic char tartare with house-fermented sauces, crisp, and flowers
• Burrata caprese with colored tomatoes, new olive oil, toasted seeds, and 48-month aged balsamic

Main Courses (choose one)

• Wild-marinated moose, potato fondant, lightly smoked cabbage, lingonberry jus, and browned butter emulsion
• Seasonal fish with beurre blanc, caviar, shaved spring vegetables, served with dill-tossed potatoes
• Wild bird, potato fondant, “Swedish capers,” spring vegetables, and cherry red wine sauce

Desserts (choose one)

• Heston mousse (exclusive chocolate mousse) with mint crisp and wild berries
• Italian lemon mousse with crystallized crunch and fresh summer berries
• Rider’s cake with rhubarb and berries