three course menus

Our menus

Complete three-course dinners composed to give you and your guests an unforgettable taste experience.

Hola España

A menu inspired by Spain: chilled gazpacho with a little heat, seafood paella served straight from the pan and a citrus-scented crema catalana. The soup is perfect in the summer heat, and the paella is best set in the middle of the table with the whole family gathered round. Crema catalana is best enjoyed with the sunset.

StarterGazpacho
Main CourseSeafood Paella
DessertCrema Catalana

A Green Feast

An all-vegetarian menu that leaves nothing to be desired. The starter pairs crisp deep-fried cauliflower with a creamy cheese sauce. The main course brings together fresh beetroot and a full-flavoured chèvre sauce, and it all ends with a heavenly green tea ice cream topped with crunchy coconut cookies.

StarterDeep-Fried Cauliflower with Cheese Sauce
Main CourseBeetroot Patties with Chèvre Sauce and Pea Purée
DessertGreen Tea Ice Cream with Coconut Crunch

Valentine's Day Menu

A light and fresh menu for Valentine's Day: shrimp ceviche, wheat berry salad with ribeye and strawberry pavlova. Much of it can be made in advance, so you have more time with the one you are cooking for. The starter brings a little heat and acidity alongside the shrimp. In the main course, the tartness of pickled red onion meets the sweetness of melon. And it all ends with a classic pavlova, here with a lime cream and fresh strawberries.

StarterShrimp Ceviche
Main CourseWheat Berry Salad with Melon and Ribeye
DessertStrawberry Pavlova

Autumn Menu with Wild Boar and Cloudberries

This menu takes a glance towards the Alps but brings in classic Nordic flavours such as chanterelles, lingonberries and cloudberries. First comes a warm salad of chanterelles and fried halloumi. The main course is a schnitzel made with wild boar to take it to the next level, served with a pea purée that brings out the sweetness of the peas and goes perfectly with the tart lingonberries. Finally, cloudberry ice cream, lime meringues and chocolate sauce come together in a Swedish meringue sundae.

StarterWarm Chanterelle Salad with Halloumi
Main CourseWild Boar Schnitzel with Root Vegetables and Pea Purée
DessertSwedish Meringue Sundae with Cloudberry Ice Cream

Salmon Pâté, Bouillabaisse and Gino

This menu takes us on a journey around the Mediterranean, filled with the flavours and colours so characteristic of the region. The Mediterranean is the thread running through the entire menu, with a hint of the warm late-summer breezes of Provence in the air. We begin with a classic salmon pâté, given a subtle Asian twist with a touch of pickled ginger. Next comes a wonderfully colourful and deeply flavoured bouillabaisse that transports us straight to the Mediterranean coast, finished with a generous spoonful of saffron aioli. Finally, we make our way through the fruit orchards of Tuscany for our take on Gino – fresh fruit served on crisp coconut bases and generously covered with delicious white chocolate.

StarterSalmon Pâté with Pickled Ginger and Croutons
Main CourseBouillabaisse with Saffron Aioli
DessertGino with Coconut Base

Shrimp, Arctic Char and Italian Meringue

A summery menu with shrimp cocktail and avocado mousse, butter-fried Arctic char and fruit salad with Italian meringue. Almost everything can be prepared in advance, so you can sit down with your guests. The Italian meringue for the fruit salad takes the most time, but it too can be made ahead and simply added when it's time to serve. With the avocado mousse ready and the potatoes cooked, all that's left is to assemble the shrimp cocktail, fry the char and plate up.

StarterShrimp Cocktail with Avocado Mousse
Main CourseButter-Fried Arctic Char with Potato Purée
DessertFruit Salad with Italian Meringue and Mojito Sauce

Spring Menu

As spring slowly begins to make its entrance, so does our appetite for lighter, fresher flavours. Fresh vegetables return to the kitchen, and the food becomes a little greener, crisper and brighter – much like the season itself. We start with asparagus gently sautéed in butter and served with air-dried ham, a simple combination where a few really good ingredients are allowed to speak for themselves. For the main course, we serve stuffed chicken breast with a fresh, crisp salad – light, yet still satisfyingly filling. Finally, lime brings the menu to a refreshing close in the form of a creamy frozen cheesecake. A dessert that feels just right after the meal and offers a little taste of the warmer, brighter days still to come.

StarterButter-Sautéed Asparagus with Air-Dried Ham
Main CourseStuffed Chicken Breast with Potato Salad
DessertFrozen Lime Cheesecake

The Mediterranean Meets Sweden

Sometimes you wish it could be summer every day. This menu takes you to the Mediterranean and that holiday feeling, without leaving Swedish food traditions behind. The starter is a classic tapas platter with tapenade and cured meats. The main course is grilled flank steak on a light salad with potatoes, yoghurt sauce and red onion chutney. For dessert, Mediterranean lime meets blackberries from the Swedish forest in a lime tartlet with white chocolate mousse: just the right tartness after a meal from the grill.

StarterTapas
Main CourseFlank Steak with Red Onion Chutney
DessertLime Tartlet with White Chocolate Mousse

New Year’s Eve Menu

This menu has a little bit of everything. It starts with a bang: an Italian carpaccio, where bold flavours meet the delicate tenderness of beef fillet. Next comes a beautifully balanced lamb fillet, bringing together a variety of flavours that melt together in every bite. And finally, something warm and indulgent before it’s time to head out into the cold and welcome the New Year – perhaps with a glass of something sparkling in hand: the classic chocolate fondant.

StarterBeef Carpaccio
Main CourseLamb Loin with Sautéed Root Vegetables, Pea Purée and Red Wine Sauce
DessertChocolate Fondant with Raspberry Sauce

Swedish Christmas menu

This menu is perfect for the festive season when you want to treat yourself to a three-course dinner without leaving the classic flavours of a Swedish Christmas behind. Start with herring, salmon and Jansson’s temptation, followed by ribs with traditional red cabbage. Finish with an orange and saffron ice cream, served with a crisp gingerbread wafer and fresh raspberries. Swedish Christmas tradition – but not quite as you know it. A perfect menu to put together for one of those relaxed days over the Christmas holidays.

StarterChristmas Starter: Herring, Gravlax and Jansson's
Main CourseBlackcurrant-Glazed Ribs with Potato Gratin
DessertOrange and Saffron Ice Cream with Gingerbread Wafers

Chanterelles, Red Deer and Almond

When autumn starts to show in the treetops and the chanterelles begin to pop up in the forest, it is especially cosy to be in the kitchen with something slow-cooking. The porter-braised roast is the star of this menu, flanked by the gold of the forest on one side and the almond cake with its slightly tart lingonberry cream on the other. It doesn't get better than this!

StarterChanterelle Soup
Main CoursePorter-Braised Red Deer
DessertAlmond Cake with Lingonberry Cream

Lord Wellington's Sunday Dinner

A rustic yet luxurious menu that suits a celebration just as well as a chilly autumn evening. The starter balances the tang of goat cheese with the sweetness of honey and gets the taste buds ready for the main course, the classic beef fillet baked in puff pastry. Dessert is a brownie with an intense chocolate flavour.

StarterGoat Cheese Toast with Toasted Pine Nuts and Lemon Honey
Main CourseBeef Wellington
DessertBrownie

Cauliflower, Plaice and Rhubarb

This light late-summer menu pairs the creaminess of the starter soup with the crunch of the breaded plaice, and finishes with a wonderful rhubarb pie and a homemade vanilla custard that turns out just the way you want it.

StarterGratinated Cauliflower Soup
Main CourseDouble-Breaded Plaice
DessertRhubarb Pie with Vanilla Custard

Scallops, Ostrich and White Chocolate

Seared scallops, ostrich tournedos and white chocolate mousse with gingerbread crumble: an elegant menu that is still easy to cook, so you get more time with your guests. Make the dessert the evening before so it is ready to plate whenever it suits you, and let the red wine sauce simmer while the potato gratin is in the oven and you enjoy the starter. That keeps the trips to the kitchen to a minimum once you are dressed for the party.

StarterSeared Scallops with White Wine Sauce
Main CourseOstrich Tournedos
DessertWhite Chocolate Mousse with Raspberry Sauce and Gingerbread Crumble