Monday

Roasted goat’s cheese with beets, salad, caramelized nuts, and dill mayonnaise
Herb-baked Arctic char with Pernod-infused white wine sauce, seasonal vegetables, and dill-boiled potatoes
Raspberry parfait with oat crumble and raspberry jelly

Tuesday

Greens’ cured salmon with mustard-dill sauce and lemon
Venison top round with herb-baked potatoes, parsley-roasted carrots, and thyme jus
Vanilla panna cotta with lingonberry compote

Wednesday

Parsnip soup with Serrano ham, crisps, parsley oil, and croutons
Steamed cured cod with herb butter sauce, summer vegetables, and fresh spinach
Dark chocolate cream with crispbread, flaky sea salt, and olive oil

Thursday

Crispy potato rösti with vendace roe, cultured cream, and red onion
Lamb loin with balsamic jus, herb-baked tomato, and roasted potatoes
Crème brûlée with fresh berries

Friday

Beef tartare made from top round with baked egg yolk, pickled mustard seeds, fried capers, and Västerbotten cheese
Herb-baked Arctic char with sugar snap peas, white wine sauce, and dill-boiled potatoes
Almond cake with baked white chocolate and lingonberry sorbet

Saturday

Carrot and celeriac soup served with shrimp, dill, and toasted crispbread
Roast beef with radishes, potato wedges, and red wine jus
Crème brûlée with fresh berries

Sunday

Parsnip soup with Serrano ham, crisps, parsley, and croutons
Duck breast with caramelized onion, roasted root vegetables and red wine sauce
Marinated strawberries with mascarpone cream