Lunch menu

Lunch menu Nov 4-7

THREE COURSE LUNCH
Tartar on tenderized steak with sesame crisp, kimchi, smoked gochujang and pickled green tomatoes
Seared rainbow salmon with anise pickled fennel, white wine sauce, and butter-smashed potatoes
Lux chocolate cake with fresh raspberries and whipped cream
495

MINI BITES
Oyster, special with trout roe, ginger, coconut milk and currant leaf oil 60
18 month air dried ham from Fors Manor 105

STARTERS
Tartar on tenderized steak with sesame crisp, kimchi, smoked gochujang and pickled green tomatoes 230

MAIN COURSES
Seared rainbow salmon with anise pickled fennel, white wine sauce, and butter-smashed potatoes 275
Game wallenbergare with pickled mushrooms, lingonberries, browned butter, and Almond potato puré 295
Agnolotti with pumpkin, roasted cauliflower, citrus beurre blanc , and hazelnuts 195
Tues-Wed Potato pancakes with fried pork, lingonberries, and parsley 175
Thur-Fri Bouillabaisse with crutons and aioli 175

DESSERTS
Lux chocolate cake with fresh raspberries and whipped cream 115
Scoop of apple sorbet 70
Piece of cheese with Lux marmalade 95
Lux salt toffee chocolate 32