À la carte-menu during 23.10. – 8.12.2018

RESTAURANT CLASSICS

Caesar salad au naturel                                                                                                                                    10.90/14.90

Chicken Caesar salad                                                                                                                                         14.90/18.90

Caesar salad with noble crayfish                                                                                                                   16.90/20.90

Toast Skagen                                                                                                                                                        15.80/22.90

Vitello tonnato                                                                                                                                                                 16.50

Escargots in garlic and parsley butter, country-style baguette                                                                      14.00

Chargrilled salmon with béarnaise sauce and poached egg                                                                            25.90

Strindberg’s meatballs with classic brown sauce and grandma’s cucumbers                                           19.90

Steak Rydberg                                                                                                                                                                   25.90

 

STARTERS                                                                                                                                                                                                                  

Green salad                                                                                                                                                                        7.50

Reindeer tartare and pickled pumpkin with lingonberry vinaigrette                                                           16.50

Salmon pastrami and cauliflower with dill cream                                                                                             15.50

Blue cheese with fig salad                                                                                                                                       14.50

Jerusalem artichoke soup with smoked salmon croquette                                                                         14.50

 

MAIN COURSES

Pan-fried liver, caramelized onions and potato purée with capers                                                              21.90

Pan-fried lavaret with beetroot risotto and pak choi                                                                                        29.90

Roasted trout with Lappish potatoes and dark crayfish sauce                                                                       29.50

Beef tenderloin steak, parmesan potatoes and chorizo butter                                                                     34.50

Beetroot risotto with goat cheese mousse and sprout salad                                                                         23.50

 

DESSERTS                                                                                                                                                                                     

Chocolate cake with mascarpone mousse                                                                                                           11.50

Redcurrant baked Alaska                                                                                                                                              11.00

French toast                                                                                                                                                                      11.00

Ice cream/sorbet                                                                                                                                                               5.50

A piece of Finnish cheese                                                                                                                                               6.00

Finnish cheese platter                                                                                                                                               14.00

Chocolate pralines                                                                                                                                                            6.00

MENU STRINDBERG €55.00

 

Reindeer tartare and pickled pumpkin with lingonberry vinaigrette

or

Salmon pastrami and cauliflower with dill cream

***

Roasted trout with Lappish potatoes and dark crayfish sauce

or

Beef tenderloin steak, parmesan potatoes and chorizo butter

***

Chocolate cake with mascarpone mousse

or

Redcurrant baked Alaska