Dinner menu

Marinated red char with crispy mushrooms, apple, fennel vinaigrette
flavored with dill and aquavit 170:-

“Pelle Janzon” with fallow deer, bleak roe, horse radish, red onion, egg yolk and mustard cream 195:-

Baked cauliflower with chopped egg, truffle cream and fresh truffle 190:-

Proviant’s Steak Tartare with condiments and French fries (100g / 180g) 195:- / 265:-

Calf’s liver Anglais with bacon, capers, mustard cream and red wine sauce 245:-

Cabbage and pork rolls with cream sauce, lingon berries, raw cabbage and boiled potatoes 225:-

Ox cheek braised in red wine with potatoe purée with truffle, onions and autumn mushrooms 295:-

Fried fillet of pike perch with lobster sauce, roasted Jerusalem artichoke, carrots flavored
with sea buckthorn and potato purée with lemon 320:-

Risotto with autumn mushrooms, turnip, onions fried with soy sauce, pea salad, bread crumbs
and grated Swedish cheese 265:-

Grilled tenderized sirloin with tomato salad, herb and garlic sauce and French fries 390:-

Pork rack from Nibble Farm with potato and salsify gratin, cheese from Skärvången and sage 290:-

Grilled roast of reindeer red wine sauce, cream of cep, Swedish mustard and
fried apple, autumn mushrooms and savoy cabbage 335:-

Grilled halibut with mussel sauce with truffles, Swedish beans, lightly smoked pork belly
and potato purée with duxelles 320:-

Crème Brûlée with tonight’s sorbet 125:-

Tarte Tatin with almonds and vanilla ice-cream 125:-

Three kinds of chocolate mousse with sea buckthorn, cherry, Swedish whiskey
and nut biscuit 125:-

Cheese and marmelade 85:-

Chocolate truffle 40:-

Vegan options are available.
With reservation for any changes.
Evening menu is served Monday – Saturday 17.00 – 22.00.