Dinner menu

Menu

All days of the week we serve food – Monday to Saturday a three-course dinner.
(June through August: every day of the week.)
On Sundays, our hearty goulash stew with homemade bread.

Guests not staying at the hotel are of course welcome to dine with us and enjoy the magical view from our dining rooms. Please book in advance!

Hotel guests: 3-course dinner – 615 SEK |
Not staying at the hotel: 3-course dinner – 645 SEK
Starters: 150 SEK | Mains: 340 SEK | Desserts: 125 SEK

Reservations: mail@greenhotel.se | 0247 50 000

 

Week 20

Monday

Carrot and celery soup with shrimp and dill

Herb-baked Arctic char with white wine sauce flavored with Pernod and dill-boiled local potatoes

Chocolate cake with vanilla cream and raspberry sauce

Tuesday

Greens’ gravlax on rye bread with mustard-dill sauce and lemon

Sirloin steak with herb jus and roasted baby potatoes

Mango sorbet with berry sauce and cookie crumbs

Wednesday

Cauliflower soup with crispy bacon and flat-leaf parsley

Steamed cod loin with yellow pepper sauce and dill-boiled local potatoes

Cardamom panna cotta topped with rhubarb compote

Thursday

Small potato rösti with vendace roe, soured cream, and red onion

Lamb loin with “bestemor” sauce, kohlrabi, eggplant caviar, and potato wedges

Dark chocolate mousse with berry compote

Friday

Carrot and celery soup with shrimp, dill, and crispy flatbread sticks

Herb-baked Arctic char with white wine sauce infused with Pernod and dill-boiled potatoes

Chocolate cake with vanilla cream and raspberry sauce

Saturday

Greens’ gravlax on rye bread with mustard-dill sauce and lemon

Sirloin steak with herb jus and local wedge-cut potatoes

Cardamom panna cotta topped with rhubarb compote

Sunday

Small potato rösti with vendace roe, soured cream, and lemon

Pink-roasted duck breast with orange jus and roasted baby potatoes

Mango sorbet with berry sauce and cookie crumbs

Vegetarian: Ask the kitchen for today’s vegetarian menu
Children’s menu: Ask the kitchen for today’s children’s menu