Snacks
Garlic bread with tapenade
Fried mushroom risotto balls with truffle dip
Caramelised taleggio with parma ham
Crispy artichoke with whipped ricotta, roasted pine nuts
Marinated artichokes and olives
Pata Negra iberico cebo, 24 month, 50g
Starters
Gazpacho Andaluz
with snow crab, cream cheese, dill
Burrata
with pistachio nuts, fried rosemary, apricot, olive oil
Antipasto misto
Italian cold cuts with olives and capers
Seared foie gras
with semi-dried strawberries, vanilla, bread
Pasta
Spaghetti all’Amatriciana
with guanciale (dry aged pork cheek), tomato sauce, roasted garlic, basil and pecorino
Ravioli filled with chanterelle and taleggio
with browned butter, roasted sunflower seeds, spinach
Rigatoni with gorgonzola sauce
with slow-cooked pork tenderloin from Rosersbergs Farm in Ekeby topped with roasted walnuts
Spaghetti alle Vongole
with cockles, olive oil, garlic, chili, tomato, wine, parsley
Mains
Baked arctic charr
with sandefjord sauce, pickled summer chanterelles, trout roe, herbed potatoes from Bjäre peninsula
Grilled pata negra pluma
with parmesan polenta, padrones, chimi churri, pointed cabbage
Grilled veal entrecôte
with green asparagus, radish, creamy risoni and salsa verde
Tagliata
Sliced grilled sirloin steak on a rocket salad with tomato, grana padano, balsamico, olive oil
Dessert
Chocolate truffle
Sorbet/Ice-cream
Three pralines
Scorpino
Prosecco, lemon sorbet, bitters
Tiramisu
Warm chocolate fondant
with cherries and vanilla mascarpone
Menu Suggestions
Menu 1
Gazpacho Andaluz with snow crab, cream cheese, dill
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Grilled veal entrecôte with green asparagus, radish, creamy risoni and salsa verde
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Warm chocolate fondant with cherries and vanilla mascarpone
Menu 2
Antipasto misto: Italian cold cuts with olives and capers
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Spaghetti alle Vongole with cockles, olive oil, garlic, chili, tomato, wine, parsley
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Tiramisu
Menu 3
Burrata with pistachio nuts, fried rosemary, apricot, olive oil
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Ravioli filled with chanterelle and taleggio with browned butter, roasted sunflower seeds, spinach
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Tiramisu
