Dinner

MENU

SEASONAL STARTERS

Toast Proviant; toast with smoked salmon, shrimps, horse radish and apple  175:-

Fillet of char from north of Sweden cooked with lemon, yellow beets with saffron, goat’s cheese cream and powan roe 165:-

Tartare of reindeer from Funäsdalen, green pepper mayonnais, crispy potatoes, carrots boiled with sea buckthorn, deep fried caper, smoked sour cream and Swedish matured cheese 170:-

“Minestrone soup” with winter vegetables and mushroom, small potato dumplings, cheese biscuits, tomato cream and herb and lemon spice 140:-

SEASONAL MAIN COURSES

Seared pike pearch with celeriac terrin, browned butter mayonnaise, roasted root crop bouillon with fresh herbesand “lemon marmelade” 315:-

Chicken casserole with Swedish chicken from Bjäre, potato cream, fried pork belly, tarragon and spinach and green cabbage sauce 285:-

Slowly baked pointed cabbage with a white cabbage bouillon flavoured with apple cider, apple cream, creamed wheat berries with herbes and mayonnaise with Swedish vinegar 210:-

DESSERTS

Chocolate fondant with salty toffee, cottage cheese sorbet, licorice muesli and chocolate with fried raspberries 120:-

Proviant’s Tiramisu with spong cake and sweetened cloud berries 130:-

Coco savarin with ice-cream flavored with tonke bean and coffee, toffee and coconut biscuit 125:-

Crème Brûlée with tonight’s fresh flavor  125:-

SIDE ORDERS

Tomato salad with red onion and Dijonnaise   45:-

Green salad  40:-