Two examples of Seasonal Menus

“ Wild, raw-pickled and rich-tasting with an 
acidulous lightness”

 
First Course: A cup of green pea soup with grilled Norway lobster. Lightly pickled raw halibut with pickled root vegetables, Pilgrim scallops with a mild mustard sauce.
Main Course: Fillet of deer with Marsala wine sauce, preserved cherries, chanterelles and pressed potatoes with smoked bacon and fresh chives.
Dessert: Lemon curd ice cream with rhubarb caramel and sage lass.


“Fish, poultry and gooseberries rounded off with 
chocolate, chocolate…” 
First Course: Whitefish roe form Kalix with brioche, sour cream and diced red onion. Duck liver tureen with pears, walnut vinaigrette and dark rye bread
Main Course: Grilled Char with basil clams, Pilgrim scallops and chanterelles served with a sweet-sour gooseberry sauce
Dessert: Chocolate Dessert di Aske