Dinner Menu

First:

Grilled watermelon

pistaschio, barrel aged feta cheese, balsamico bioled season onions, grilled butter

‍235kr

Lobster roll

lobster, horseradish mayonnaise, avruga caviar, avocado, brioche, almond potato chips

‍265kr

Vendace roe from Bottenviken

smoked cheddar waffle, horseradish creme, pickled onion, chive gel

‍245kr

Tartar on local cow

cured yolk, dried beets, gruyère/parmesan/ truffles cream, buckwheat, capers

‍245kr

‍

Whipped local burrata

crispy avocado, togarashi, browned butter vinegrette, chili roasted sesame

‍235kr

Crispy dumplings on corn chicken

tom kha gai, bean sprouts, pickled cucumber, yuzu

‍235kr

Taco on blackened tuna

avocado creme, pak choy, miso mayonnaise, fried khatafi, ginger pearls

245kr

Sliced sirloin

potato creme, pickled potato, shiitake soy, pickled radish, fried schallots, local cheese

255kr

Then:

Soft baked fillet of veal

parsley emulsion, summer beans, red wine reduction, rose pepper butter, potato cake

‍355kr

Pan fried pike perch

summer carrots, crispy mussels, white asparagus velouté, blackened pak choy, pickled black radish, browned butter crushed potatoes

355kr

Pan fried Löpeld (swedish halloumi)

zucchini fritters, beans, green asparagus, salsa rosso, pickled zucchini

335kr

Last:

Consommé on rhubarb

bitter almond cake, vanilla baked rhubarb, strawberries, cream cheese sorbet, bitter almond gel

135kr

Ice cream on Västerbottensost (local cheese)

cloudberry compote, almond flan, rosemary gel, wafer

135kr

White chocolate Crème brûlèe

strawberry ice cream, salted caramel, elderflower gel, mascarpone flan

135kr

Dark chocolate parfait

ginger baked pineapple, orange mousse, coconut nougatine

135kr

‍

The kitchen recommends four servings

based on seasonal ingredients and the mood of the chefs

695kr