Wedding menus

Wedding meny spring/summer


”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


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


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


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