The menu at Lux Dag för Dag is decided after the freshest products. We create our menu after the best locally produced products, from farm to table.
We have a close co-operation with many local, small producers, cultivators, farmers, fishermen and hunters who supply us with the best products or catch of the season. Our menu can therefore change from day to day and can also be altered during an evening.
We work almost solely with whole animals to be able to offer a variety and because we believe in sustainability.
We hope that you will enjoy your meal and our “from farm to table” philosophy at Lux Dag för Dag.
Dinner menu March 1
Marcona almonds 80
Green olives 55
Lux chicken liver paté on toasted sourdough bread with cornichons 95
STARTERS (take away -15 kr)
Salmon tartar with Swedish bleakroe, radish, sour cream and brown butter vinaigrette 245
Mussel soup with parsley cream, poached oyster, trout caviar and shiso 195
Flatbread with goat cheese, red endiv, olives, pine kernels and honey 175
Tataki BBQ of fallow deer from Uppland with potato crisp, herbs and juniper berries emulsion 255
MAIN COURSES (take away -20 kr)
Crisp fried flounder with turnip, beurre blanc, oregano and trout caviar 275
Fried duck with pumpkin ravioli, roasted hazelnuts, orange gravy and sage 305
Fallow deer steak with freshly baked cabbage pithivier, celeriac puré, parsley cream and gravy 355
Steak minute with horseradish, Lux French fries, herb butter and deep fried herbs 280
Pumpkin ravioli with roasted hazelnuts, mushroom gravy and sage 225
Steak with green pepper sauce and French fries 250 (Not available for take away)
DESSERTS (take away -15 kr)
Raw preserved cloudberries with almond ice cream, tosca and mascarpone cream 165
Blood orange with blood orange sorbet, pistachio cream and candied pistachios 140
Coconut sorbet with milk chocolate cream, roasted coconut and chocolate crisp 145
Scoop of almond ice cream/coconut sorbet/blood orange sorbet 70
Piece of cheese with fig marmalade 75
Lux chocolate praline 29
TODAY’S SPECIAL during lunch Tues-Fri 11.30-14. We also offer an à la carte with starters, main courses, desserts and a three course lunch menu.
Feb 27-March 1
Tues Ras el hanout spiced prime rib casserole with lemon yogurt and coriander
Wed Venison burger with thyme, mushroom sauce, mashed potatoes and lingonberry jam
Thur Roasted chicken leg with penne pasta, pesto, tomato and ripe cheese
Fri Fried pork schnitzel with green peas and anchovy butter
Vegetarian dish of the week during lunch:
Mushroom risotto with fried mushrooms, citronette, mâche lettuce and ripe cheese