À LA CARTE

A LA CARTE 20.11.2019-14.1.2020

CHEF´S MENU 65,00

Jerusalem Artichoke with mache and watercress
Nordic forest gin cured salmon with dill cream and archipelago bread
Aubergine with Västerbotten cheese and beluga lentils
Reindeer sirloin and tongue with beetroot and cranberry
Chocolate mousse with gingerbread and glögi sauce

SCANDINAVIAN MENU 45,00

Toast Skagen
Pike Wallenberg with mashed peas and crayfish sauce
Cardamom pannacotta with plum ice cream

STARTERS

Jerusalem Artichoke with mache and watercress
Nordic forest gin cured salmon with dill cream and archipelago bread
Beef tartare with black chantarelles and egg yolk
Green salad
13,00
15,00
18,00
6,00

CLASSICS

Caesar salad naturel
with shrips
with chicken
Toast Skagen
Salutorget´s salmon soup
Pan fried Baltic herring / vendace with potato purée and
brown butter
Pike wallenberg with peas and crayfish sauce
Salutorget´s burger with bacon mayonnaise and caramelized mushrooms
– with Black Emmenthaler or Peltola´s Blue cheese +3€
9,00 | 14,50
15,50 | 19,90
13,50 | 18,00
16,00 | 20,00
14,00 | 18,50
19,00

23,00
20,00

OYSTER & LOBSTER

Oyster and red onion vinaigrette  1 | 6
Fresh lobster with lemon and mayonnaise
– green salad or french fries +4€
5,00 | 25,00
36,00 | 50,00

MAIN COURSES

Roasted whitefish with prsnip purée and sea buckthorn beurre blanc
Pan fried Arctic char with smoked celeriac and fennel cream
Venison meatballs with stewed onions and cognac sauce
Reindeer sirloin and tongue with peetroot and cranberry
Grilled Angus entrecote with Brussel sprouts, bacon and
madeira sauce
Aubergine with Västerbotten cheese and beluga lentils
28,00
26,50
25,00
34,00
35,00

23,00

CHEESE

Cheese assortment13,00

DESSERTS

Cardamom pannacotta with plum ice cream
Pavlova with fruit
Chocolate mousse with gingerbread and glögi sauce
Coupe Colonel
Petit Fours
11,00
10,00
13,00
8,00
9,80

We hold the rights to changes.
Information on allergens from our staff.