Wedding menus

Starters

”Skagen” hand peeled shrimps with mayonnaise, dill, lemon and Skälderviken lumpfish roe on rye bread

Soup of asparagus from Smedstorp with sugersalted char, salad of asparagus tips and dill with lemon jam and crûtes.

Nettle soup with lightly smoked lumpfish from Skälderviken with roe and poached egg yolk, browned sour cream and ryebread crisp

Cold cut breast of duck, pickled early spring produce, fried capers, tarragon & mustard dressing with lettuce and thin bread

Roast of Lamb with marinated tomatoes from Viken, salad sprout from Bjäre, black olives and parmesan crème with wild herbs and roasted baguette

Main courses

Grilled calf file with black pepper glazed carrots, potato and cheese crème with parsley and charlottes juice

Variation of Southern Swedish Lamb and baked tomatoes from Viken, compote of aubergine, new potatoes and fine herbs with mild garlic lamb juice

Rooster from Genarp with sage fried yellow beetroots and chanterelles, potato pancake with browned whipped mustard and vinegar butter and sage broth

Grilled halibut with green asparagus, spinach and grilled langoustine, delicate Västerbotten cheese and new potatoes in a dill juice.

Grilled turbot with broad beans and artichokes in a lemon broth with horseradish and tarragon potatoes

Desserts

Milk chocolate pannacotta with strawberries in vanilla syrup

White chocolate mousse with preserved rhubarb and pistachio brittle

Caramel brûlée with red berries and sorbet

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