Lemon engraved pike-perch from Lake Sommen

Pan-seared pike-perch from lake Sommen / Glan
Lightly pan-seared pike-perch from our nearby Östergötland lakes.
Served with rye crisps filled with dill-infused crème fraîche,
house-pickled cucumber together with apple compote from Brunneby,
herb oil and finely chopped chives
– a fresh and elegant introduction with a clear sense of lake and summer.
Wine suggestion: Bestheim Riesling, Germany

Cured roe deer with butter-fried chanterelles

Gently cured roe deer fillet from the forests of Östergötland.
Butter-fried chanterelles, a honey and Dijon dressing, and fresh
pomegranate seeds enhance the flavours of game and woodland.
Wine suggestion: Finca Negro Reserva, Carmenére / Cabernet Sauvignon, Chile

Juniper-spiced pheasant breast

Lightly pan-fried pheasant breast seasoned with juniper berries,
served on baby spinach.
Pear, celery and cherry tomatoes add freshness,
finished with a balanced sweet-and-sour sauce.
Wine suggestion: Bourgogne Pinot Noir, France

Arctic char from lake Sommen / Vättern with champagne sauce

From our fisherman, we received this arctic char.
Here it is pan-fried and served with a silky sauce made from sparkling wine.
Accompanied by seaweed caviar, a creamy potato cake with genuine
Boxholm cheese, sugar snaps, spring onion and lemon
– an elegant summer fish dish.
Wine suggestion: Groh Grauburgunder, Germany

Swedish duck breast

Tender duck breast, gently pan-fried with rosemary and thyme.
Served with a potato terrine with Boxholm cheese, butternut squash purée,
and a red wine sauce flavoured with blackcurrants
and blackcurrant jelly from Brunneby farm.
Finished with celeriac chips and broccolini.
Wine suggestion: Valpolicella Classico, Corvina, Italy

Deer fillet from the forests of Östergötland

The tender deer fillet is served with almond potato terrine
and cream-baked pointed cabbage.
Butter-fried baby carrots with dill and lemon, sugar snaps,
blueberry sauce and blackberry marmalade
from Brunneby complete the dish.
Wine suggestion: Cote du Rhone, France

Home-baked bread and butter are served with all hot dishes

Rhubarb parfait

A silky house-made rhubarb parfait prepared with
rhubarb from our own garden.
Served with fresh berries and lightly whipped cream
– a refreshing finish with strong local character.

Chocolate and vanilla pannacotta

Creamy chocolate panna cotta layered with real vanilla.
Topped with fresh raspberries and a dollop of cream
– a classic and much-loved dessert.
delight for both the eye and the palate!

Blueberry mousse

A smooth mousse made from wild forest blueberries
with pieces of white chocolate.
Served with fresh blueberries, grated white chocolate.
and a dollop of cream.

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