Thursday:
- Pork tenderloin with roasted potatoes and béarnaise
Friday:
- Seared rainbow trout, served with a warm potato salad and hollandaise sauce
Saturday:
- Homemade Wallenbergare (veal patties), with potato purée, clarified butter, and lightly sweetened lingonberries
Sunday:
- Chicken fillet stuffed with herbs and cream cheese, served with roasted new potatoes and
a roasted garlic-infused velouté
In addition to this, our regular à la carte menu is available and you can view it via
the links below.