Menus

Starter Table:

Green salad and citrus vinaigrette (G,L)

Roasted new potatoes and dill pesto (G,L)

Cobb salad (G,L)

Tomato salad with sun-dried tomatoes (G,L)

Strawberry-halloumi salad and balsamic syrup (G,L)

Grandma’s cucumbers (G,L)

Copa ham and melon salad (G,L)

Beetroot hummus and roasted pine nuts (G,L)

Warm smoked salmon mousse and seed crispbread (G,L)

Gravlax and mint yogurt (G,L)

Cold smoked salmon mousse and rye button (L)

Turkey pastrami and blackcurrant jam (G,L)

Shrimp ceviche (G,L)

Gubbröra (G,L)

Pickled herring (G,L)

Mustard herring (L)

Garlic herring (G,L)

House focaccia (L)

House archipelago bread (L)

Whipped butter (G,L)

Main Course:

Roasted salmon and sage butter sauce (G,L)

House mustard-coated entrecote and dark garlic sauce (G,L)

Grilled portobello and gremolata (G,L)

Jerusalem artichoke purée (G,L)

Dessert:

Blueberry cheesecake (L,G)

Chocolate fudge cake (L)

Coffee/tea Ice water

For Children:

Watermelon

Carrot sticks

Cucumber sticks

Salad

Mayonnaise (L,G)

Meatballs (L,G)

Hot dog (L)

French fries (L,G)