Lunch menu

Lunch menu Oct 1-4

LUNCH MENU

LUX THREE COURSE LUNCH MENU
Mushroom toast on brioche with cottage cheese and cress
Steak with green pepper sauce, lettuce and French fries
Apple pie with vanilla sauce
450

MINI BITES
Airdried ham from Fors manor, 16 months dried 95
Crispy arancini with roasted tomato dressing and pecorino 85

STARTER
Mushroom toast on brioche with cottage cheese and cress 145

MAIN COURSES
Steak with green pepper sauce, lettuce and French fries 295
Grilled pike-perch from Ängsö with capers, cornichons, pickled onion and beurre blanc 305
Steak tartar with Dijon mustard, capers, French fries and lettuce 225
Risotto with fried forest mushrooms, parsley and ripe cheese 190
Tues-Wed Oven baked haddock with beetroots, capers, browned butter
and horseradish 175
Thur-Fri Pork schnitzel with lemon- and capers butter and creamy potato salad 175

DESSERTS
Baked chocolate with fresh raspberries, pistachio muesli and candied pistachios 125
Jelly of our garden red currants 30
Lux salt toffee praline 32