A la carte meny
CAVIAR OF KALIX, 265:-
Vendece roe from Kalix, smoked mousse made from arctic char, deep fried skin from arctic char, sour cream, leeks, red onion.
Poaced white turnip, apples, purple cabbage, herb crème, roasted hazelnuts.
LAMB FRICASSEE, 111:-
Lamb shoulder, seasonal mushrooms, tomatoes, shallots, garlic, herbs, rye croutons.
Butter fried reindeer tenderloin, potato and truffle puree, sauce myrtilles, creamy cabbage.
Oven baked rack of lamb coverd in herbs, almond potato gnocchi, mushroom ducelles, beets and red wine sauce.
Arctic char, mashed potatoes with dill, vinaigrette with lentils and shallots. White wine velouté.
PASTA (VEG), 179:-
Fresh pasta ith seasonal mushrooms, shallots, garlic, Svedjan cheese, shite wine and tomatoes.
Classics of Stadshotellet
THE PLANK, 345:-
Beef tenderloin, duchess potatoes, tomato, bacon, asparagus, assorted vegetables, béarnaise sauce.
SMUGLER’S PAN, 288: –
Sautéed reindeer, local potatoes, smoked pork belly, onions, mushrooms and a creamy sauce.
Sweet pumpkin crème, orange flavored pumpkin, liquorice gel and meringue.
Lemon sorbet with Absolut Vodka and salty liquorice.
Baked cloudberry cheesecake, gin and cloudberry coulis, Valrhona chocolate.