A´ la carte menu

Our à la carte menu is served Monday to Saturday for hotel guests during the period November 22 to 17 march
The restaurant is open until 9:30 PM.
For non-hotel guests, we are open on Fridays and Saturdays.
Please note that the restaurant is completely closed on Sundays during this period.

Evening Menu 

Starters
* White wine-steamed mussels with julienned vegetables and fried glass noodles

* Toast with butter-fried mushrooms and horseradish cream

* Jerusalem artichoke soup with fried oyster mushrooms

Main Courses
* Baked pointed cabbage with beetroot hummus, mushrooms, hazelnuts,
and white wine sauce

* Butternut risotto on Swedish oat rice with steamed deep-sea fish and garlic-fried kale

* Butternut risotto on Swedish oat rice with pea fritters and julienned vegetables

* Slow-cooked wild boar with pumpkin and sweet potato purée, velouté,
and butter-fried Brussels sprouts

* Oven-baked venison with potato gratin, sautéed broccoli, red wine sauce,
and roasted almonds

Desserts
* Cheesecake in a glass with winter flavors

* Spettekaka with caramel ice cream and berry sauce

* Petit choux "Black Forest" 

Spring Menu from March 17 

Starters 

Green asparagus soup with crispy potato nest and beet sprouts
Lactose- and gluten-free

Burrata with basil oil and tomato salad
Gluten-free

White wine-steamed mussels with garlic and parsley
Lactose- and gluten-free

Main Courses 

Baked pointed cabbage with white bean & beet juice cream,
roasted sunflower seeds, and herb sauce
Lactose- and gluten-free

Swedish grilled cheese with sweet potato purée, smooth beet velouté*, and baked beets
Gluten-free

Pan-fried clarias from Skånska Gårdsfisk, served with lemon and potato purée,
butter-fried Swiss chard, white wine sauce, and herb oil
Lactose- and gluten-free

Red wine-marinated Swedish fallow deer with potato risotto and honey-roasted carrots
Lactose- and gluten-free

Wild boar tenderloin with lemon and potato purée, caramelized onion chutney,
and butter-fried Swiss chard
Lactose- and gluten-free

Dessert 

Breanäs rhubarb dessert with "spettkaka"**, vanilla ice cream, and whipped cream

White wine-poached pears with mint and chocolate panna cotta and chocolate crumble
Lactose-free

Cheese platter with Swedish delicacies, homemade seed crispbread, and our own
quince chutney made from Lönsboda quince