Wedding menus
Wedding meny spring/summer
Starters
”Skagen” hand peeled shrimps with mayo, dill, lemon and Kalix roe on toasted rye bread
Cream of white asparagus with cured salmon, small salad on green asparagus, chervil with lemon marmalade and croutons
Lightly smoked cod and scallop with sprouts, small tomatoes, avocado and horseradish
Veal carpaccio, fried langoustine, pickled yellow beet and creamed spinach
Main courses
Grilled local Sirloin with black pepper glazed carrots, cream of potato and Präst cheese, parsley with sauce of shallot confit
Variation of local lamb with baked tomatoes, aubergine compote, fine herbs, roasted new potato with mild garlic lamb juice
Rooster from Genarp with sage, yellow beets, chanterelles, potato cakes with browned whipped mustard- and vinegar butter and sage broth
Seared halibut with green asparagus, spinach, grilled langoustine, crisp Västerbotten cheese and new potatoes with dill and beurre blanc
Cod loin with broad bean, artichoke in lemon and tarragon broth with potato compote and light truffle
Desserts
Milk chocolate pannacotta with strawberries in vanilla syrup
White chocolate mousse with poached rhubarb and pistachio brittle
Crème caramel with red berries and sorbet
Wedding Menu/ Autumn Winter
Starters
Root of parsley soup and raw marinated scallop and lobster, lettuce and lemon marmelade
Sugar salted cod with aubergin compote, oyster- and horseradish vinaigrette and dill crisps
Jerusalem artichoke soup with smoked wild duck, salad of autumn mushrooms, herbs and chapelure
Duck liver patty, pissaladière with butter browned onions and chanterelles with apple pure
Main courses
Halibut with browned small artichokes and carrots, gnocci, fried capers and butter sauce made from last year nettles.
Poached turbot with ragout of broad beans, Jerusalem artichoke and truffle from France and compote of almond potatoes and chives
Variation of Deer from Trolle Ljungby, thyme rosted pumpkin with baked fig and chestnut juice with almond potatoe puré
Grilled filet of beef from Friskatorpet, browned salsify and chanterelles with parsley butter, rösti and vinegar pork
Desserts
Chocolate cake with caramel pear and whipped cream
Apple tarte tatin with vanilla crème
Banana in passion fruit with golden syrup biscuit and vanilla ice cream