The weekend's Á la carte menu
Fridays & Saturdays
Appetizers:
Waldorf salad on toast, served with grapes & roasted walnuts
Artichoke soup with crab mousseline, seared trout roe & crispy leeks
Juniper-engraved venison, served with lingonberries, balsamic & Västerbotten cheese
Hot dishes:
Mushroom croquette with roasted carrot crème, browned soya butter & grilled capercaillie
Garlic baked cod with basil-mixed white wine sauce & roasted parsley roots
Grilled guinea fowl breast fillet with mushroom croquette, roasted carrot cream & citrus cloud
Dessert & cheese
Herrgården's 3 types of cheese with fig marmalade & fröknecke
Lemon fromage with yoghurt meringue, licorice curd & raw raspberries
White chocolate cheesecake with mango, passion fruit & lime
We reserve the right to make any changes to the menu
This menu is for weekend guests. Conference guests and larger groups are referred to the booking department for a set menu.
PRICES:
Three-course dinner: SEK 569
Two-course dinner: SEK 449
Hot dish: SEK 285