Wedding menus

Wedding Menu/ Spring and Summer

 

Starters

 ”Skagen” hand peeled shrimps with mayonnaise, dill, lemon and Skälderviken lumpfish roe on rye bread

 

Soup of asparagus from Smedstorp with sugersalted char, salad of asparagus tips and dill with lemon jam and crûtes.

 

Nettle soup with lightly smoked lumpfish from Skälderviken with roe and poached egg yolk, browned sour cream and ryebread crisp

 

Cold cut breast of duck, pickled early spring produce, fried capers, tarragon & mustard dressing with lettuce and thin bread

 

Roast of Lamb with marinated tomatoes from Viken, salad sprout from Bjäre, black olives and parmesan crème with wild herbs and roasted baguette

 

Main courses

Grilled calf file with black pepper glazed carrots, potato and cheese crème with parsley and charlottes juice

 

Variation of Southern Swedish Lamb and baked tomatoes from Viken, compote of aubergine, new potatoes and fine herbs with mild garlic lamb juice

 

Rooster from Genarp with sage fried yellow beetroots and chanterelles, potato pancake with browned whipped mustard and vinegar butter and sage broth

 

Grilled halibut with green asparagus, spinach and grilled langoustine, delicate Västerbotten cheese and new potatoes in a dill juice.

 

Grilled turbot with broad beans and artichokes in a lemon broth with horseradish and tarragon potatoes

 

Desserts

Milk chocolate pannacotta with strawberries in vanilla syrup

 

White chocolate mousse with preserved rhubarb and pistachio brittle

 

Caramel brûlée with red berries and sorbet

 

 

Wedding Menu/ Autumn Winter

 

Starters

Root of parsley soup and raw marinated scallop and lobster, lettuce and lemon marmelade

 

Sugar salted cod with aubergin compote, oyster- and horseradish vinaigrette and dill crisps

 

Jerusalem artichoke soup with smoked wild duck, salad of autumn mushrooms, herbs and chapelure

 

Duck liver patty, pissaladière with butter browned onions and chanterelles with apple pure

 

Main courses

Halibut with browned small artichokes and carrots, gnocci, fried capers and butter sauce made from last year nettles.

 

Poached turbot with ragout of broad beans, Jerusalem artichoke and truffle from France and compote of almond potatoes and chives

 

Variation of Deer from Trolle Ljungby, thyme rosted pumpkin with baked fig and chestnut juice with almond potatoe puré

 

Grilled filet of beef from Friskatorpet, browned salsify and chanterelles with parsley butter, rösti and vinegar pork

 

Desserts

Chocolate cake with caramel pear and whipped cream

 

Apple tarte tatin with vanilla crème

 

Banana in passion fruit with golden syrup biscuit and vanilla ice cream