A la carte meny
CAVIAR OF KALIX, 277:-
30 g of vendace roe of Kalix with lightly smoked vendace, fresh potatoes, flatbread, black kale, dill, red onion, chives, lemon crème and sour cream.
Thinly pounded beef tenderloin with pickled mushrooms, artichoke hearts, almond potato crisps, pumpkin seeds, herb crème and soy glaze.
SHRIMP SOUP, 147:-
Hand peeled shrimps with seasonal vegetables in a creamy soup made from roasted shrimp shells. Served with garlic bread and lemon crème.
GARLIC BREAD, 45:-
Home baked. Served with an herb crème.
THE PLANK, 345:-
180 g beef tenderloin, duchess potatoes, grilled tomato, asparagus, assorted vegetables and bèarnaise sauce.
MOULES FRITES, 260:-
Blue mussels in white wine sauce with chili, garlic, shallots and cilantro. Served with fries and lemon crème.
ARCTIC CHAR, 250:-
Pan-seared arctic char with fresh potatoes tossed in dill and butter. seasonal vegetables. Served with beurre blanc and sea buckthorn oil.
CELERIAC (VEG), 246:-
Deep fried celeriac with seasonal vegetables, herb cream and rhubarb chutney.
BURGER OF THE NORTH, 185:-
Patty made from Swedish moose prime rib, a smoky chanterelle crème, rhubarb chutney, cheddar cheese, local greens and tomato. Served in a brioche bun with a mix of regular and sweet potato fries.
CHOCOLATE CAKE (GF/LF), 122:-
Chocolate cake with pickled strawberries and cream cheese crème. Served with a strawberry syrup.
COLD BREW, 79:-
Milkshake with cold brew coffee, Bailey’s ice cream, meringue and chocolate.
ICE CREAM, 70:-
Vanilla or Bailey’s ice cream with raspberry sauce, chocolate sauce or liquorice sprinkles.