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À la carte

Starters

Slightly salted arctic char with smoked salmon mousse

14,50

Snails à la maître d’hotel

14,50

Blini with vendace roe and sour cream

21,00

Roasted breast of duck with pear sherry compote

15,50

Salad à la Saga with black label emmenthal cheese and honey vinaigrette

12,50

Cauliflower soup with smoked reindeer foam

13,50

 

Main courses

Pan fried whitefish with chervil butter sauce

29,00

Roasted salmon and pan fried prawns with Cointreau sauce

28,00

Cœur de filet Provençale 1952

Tenderloin of beef with deep fried garlic potatoes, garlic butter and fried fresh mushrooms

37,00

Tenderloin of beef with sautéed onion and wedged potatoes

34,00

Breast of chicken filled with fig and apricot, red wine sauce

27,00

Porcini ravioli med goat cheese sauce

20,00

 

 Jälkiruokia – Efterrätter – Desserts

Cheese assortment 

16,00

Crème brûlée with cherry sorbet

11,00

Chocolate cake with vanilla ice-cream and warm chocolate sauce

11,00

Pumpkin pie flavoured with ginger, vanilla mousse

11,00

Cranberry bomb Alaska

11,00

  For more information about ingredients and allergens, please ask staff

(EU-regulation 1169/2011)

 

Tony Öhman, Chef de Cuisine