Menu Strindberg €55.00

 

Chargrilled lavaret with beetroots and herb salad

or

Honey-seasoned duck breast with apple salad

*****

Roasted trout, almond potatoes and lemon mayonnaise

or

Chateaubriand with Macaire potatoes and Madeira sauce

*****

Pear tarte Tatin with vanilla ice cream

or

Liquorice pudding with raspberries

 

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

Buckwheat blini with lavaret roe and sour cream             15.50

Chargrilled lavaret with beetroots and herb salad            16.50

Honey-seasoned duck breast with apple salad                  16.00

Black salsify soup with elk croquette                                   14.50

MAIN COURSES

 

Rye-breaded Baltic herring with dill potato purée and egg sauce                       19.50

Pan-fried pike perch with fregola pasta and smoked mussel sauce                    29.50

Roasted trout, almond potatoes and lemon mayonnaise                                      28.90

Lamb neck with truffled cabbage and red wine sauce                                            29.50

Grilled chateaubriand with Macaire potatoes and Madeira sauce                      34.50

Chilli-spiced fregola pasta with pan-fried endives and nuts                                22.50

DESSERTS

                                                                                                                                                                                                         

Pear tarte Tatin with vanilla ice cream                          11.00

Liquorice pudding with raspberries                               11.00

Milk chocolate semifreddo with hazelnut muesli              11.50

French toast                10.50

Ice cream/sorbet         5.50

A piece of Finnish cheese        6.00

Finnish cheese platter       14.00

Chocolate pralines               6.00