A la carte meny
CAVIAR OF KALIX, 295:-
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.
RAW BEEF, 151:-
Hand-ground beef fillet with caper cream, herb emulsion, egg yolk, pickled mushrooms and apple chutney. Served with almond potato chips flavored with truffles.
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.
Pan-seared arctic char with a baked Gärda cheese and potato cake, pea shoots tossed in herb oil and a white wine veouté.
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.
PEARS & CHOCOLATE, 137:-
Ice cream on Swedish pears and Walrhona chocolate filled meringue. Orange sauce.
Lemon sorbet with Absolut Vodka and salty liquorice.
Baked cloudberry cheesecake, gin and cloudberry coulis, Valrhona chocolate.