Our packages include a 2-course menu from the Package Menu
(starter or dessert and main course).
If you wish to add 1 more course (= 3 courses)
is it good for an addition of SEK 15o

It is also possible to upgrade to ours GourmetMenu

Turkey mousse

The lightly smoked turkey comes from Visätter's turkey farm.
Here we have made a lovely mousse with mild cream cheese, turkey,
sun-dried tomato, a little Dijon mustard and spices.
The mousse is served on our own homemade dark bread that is lightly toasted
and made with, among other things, flaxseed, raisins, dried apricots.
The dish is served on a bed of lettuce, decorated with yellow pepper and cherry tomato.
Wine suggestion: Dreissigacker Chardonnay, Organic, Germany

Lemon-engraved rainbow trout

Here we have pickled the delicious rainbow trout from the clear water lake Sommen.
To get a fresh and summery taste, we have pickled the fish with lemon.
This is served with lemon spiced Jerusalem artichoke puree.
The dish is served on a salad and topped with vegetarian seaweed roe.
Wine suggestion: Groh Grauburgunder, Organic, Germany

Lightly smoked lamb roulades

In the past, lamb meat had an undeservedly bad reputation.
Here we have a tender, lightly smoked lamb fillet from
the local Vikbolandets farm.
We have shaped it into rolls and filled it with creamy cremé cheese
and seasoned with paprika and rosemary.
The dish rests on a bed of arugula salad and is
topped with pomegranate seeds.
Wine suggestion: Valpolicella Classico, Corvina, Italy
Cote du Rhone, France

Beetroot carpaccio with ko-lomi

The lightly cooked beets are sliced and placed on a bed of arugula salad.
They are topped with delicious ko-lomi cheese from
the organic Brostorps farm and roasted pine nuts.
A dressing with honey and lemon zest is drizzled over the entire dish.
Wine suggestion: Fresco di Masso, Corvina /Merlot, Italy
(should be served slightly chilled)

Lace bowl with Brostorp farm white mold cheese

The lace bowl is lightly fried in oil and herbs and covered with a slice
of Brostorp's own white mold cheese, which is lightly melted over the bowl.
The dish is served with oven-baked cherry tomatoes,
fried mushrooms and roasted sunflower seeds.
A wonderfully tasty vegetarian dish!
Wine suggestions: Dreissigacker , Chardonnay, Organic, Germany
Tenaz , Cinsault , Chile

Classic Sommasik

From our own fisherman, Anders, we get our lovely Sommasik
– a classic here in the area.
We lightly poach it and serve it with a lemon-scented white wine sauce
and potatoes from Östergötland.
Good accompaniments are fresh pear slices,
oven-baked tomato and asparagus broccoli.
A flavorful marmalade from the local farm Harg-odlarna
adds the finishing touch.
Note: may contain small fish bones
Wine suggestion: Le Petit Pas Blanc, Grenache , Organic, France
Mazet de Nizas, Sauvignon blanc/Viognier, Frankrike

Swedish duck breast fillet

Here we have a tender, lightly fried Swedish duck breast fille, served with
oven-baked almond potatoes topped with grated cheese from Boxholm.
The dish is complemented by a port wine sauce and crispy kale chips.
Served with orange slices and port wine marmalade from the local farm Brunneby.
A clear favorite dish!
Wine suggestion:: Masi Campofiori, Ripasso, Italy

Sommarhagens classic Game Minced Beef

This homemade classic dish is very popular among our guests.
This year, we have made it from game mince, seasoned with rosemary,
thyme and juniper to enhance the venison flavour.
They are served with oven-baked root vegetables and
a cream sauce of 'gold of the forest' chanterelles.
Locally made rowanberry marmalade and sucker schnapps
complete the dish.
Wine suggestion:Masi Campofiori, Ripasso, Italy
Valpolicella Classico, Italien

Homemade vegetable pie

This delicious pie contains spinach, leeks and chickpeas and is flavored with french herbs.
It is topped with plenty of melted, tasty Boxholm cheese.
The pie is served with pickled red onions, corn and a rich basil cream
as well as fresh salad.
Wine suggestion: Mazet de Nizas Blanc, Sauvignon Blanc/Viognier, Organic, France

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

Chocolate pannacotta with raspberries

For the chocolate lover, we have made a creamy panna cotta
of dark chocolate set on a base of fresh raspberry cream.
The dish is topped with fresh raspberries and a dollop of whipped cream.
A perfect taste experience!

Lemon mousse

A refreshing lemon mousse topped with fresh raspberries,
a dollop of cream and grated lemon zest.
A fresh finish to a fine dinner!

Orange cheesecake

A rich Oreo cookie base topped with creamy cream cheese.
This is covered with delicious orange jelly and decorated with
an orange slice and a dollop of whipped cream.

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