Spring / Summer

Starters

White asparagus with chervil mayonnaise, browned butter,
lemon pickled radish and roasted almonds

Baked tomatoes with 32 months swedish hard cheese,
basil mayonnaise, pickled onion and fried bread

Soy cured salmon, coriander mayonnaise, chili & ginger pickled carrot,
sesame vinaigrette, lime & wasabi crumbles

Toast Skagen with roe and lemon

Herb fried spring lamb with celeriac cream, chili pickled apple,
roasted pistachios & pecorino

Main courses

Zucchini & potato cake with nut crumble, bean hummus, tomato vinaigrette, asparagus,
parmesan & deep fried beluga lentils

Swedish farm chicken with cauliflower puree, seasonal vegetables,
browned chicken jus with grilled lemon and chive aioli

Seared Fröya salmon with potato stomp, browned butter hollandaise,
sugar snap salad & dill

Butter baked cod with dill roasted potatoes, cider beurre blanc, trout roe,
fennel- & radish crudité and chives

Tournedos, asparagus, ramson emulsion, baked tomatoes, red wine sauce and new potatoes with herbs

Desserts

Whipped elderberry cheesecake, raspberry & basil coulis
and raspberry crisp

Baked rhubarb with vanilla mousse, cardamom crumble & raspberries

Mint marinated strawberries with Philadelphia cream and roasted almonds

Lemon mousse with almond cake & blueberry compote