Starter
Salmon tartare
Flavored with fresh chili, coriander, garlic and lime.
Elk carpaccio
Served with Västerbotten cheese, herb oil,
almonds and pistachios.
Main course
Halibut
Served with white wine sauce, asparagus crudité
and potato pastry.
Roasted beef fillet
With potato terrine flavored with priest's cheese,
purple broccoli and romanesco and whiskey sauce.
Dessert
Sea buckthorn dessert
With orange and white chocolate mousse and vanilla ice cream.