appetizer:

Seafood soup with roasted tomato, seafood, västerbotten cheese bar and dillaioli

Sooted calf carpaccio with pickled mushrooms

Parmesan crème and basiltapenade

Brioche with shellfish stir, whitefish roe, pickle salad and seaweed beads

main course:

Lobster minced Bergtungsfile with almond potato tomato, lobster sauce flavored with lime and fried dill

Herb grilled Kalventrecote with tarragon butter, potato cake, port wine sauce and raw asparagus and Parmesan

Butter fried Redtungsfile, Karl-Johans svampss risotto, Nebbiolosky, oven-baked plum tomatoes and basil oil

Corn chicken with Serrano ham, sage and cream-cooked artichoke , Parmesanslungad Amadine potatoes

Oven-baked cod back with deep-fried spring roll filled with vegetables and seafood, as well as a lobster-red wine sauce

dessert:

Crème brule with apple sorbet and almond creutons

Pan cotta with white chocolate and vanilla marinated summer berries

Dark chocolate cream with sea salt, olive oil and bread chips and fresh raspberries