Monday

Souvas reindeer with mixed leaf salad, pickled red onion, grated cheese, and cold-pressed rapeseed oil
Herb-baked Arctic char with white wine sauce flavored with Pernod, green asparagus, and dill-boiled potatoes
Raspberry parfait with berry sauce and oat crumble

Tuesday

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

Wednesday

Potato and asparagus soup with trout roe, dill, and croutons
Steamed lightly cured cod with herb butter sauce, beets, and fresh spinach
Crème brûlée with fresh berries

Thursday

Potato rösti with vendace roe, cultured cream, and red onion
Lamb loin fillet with balsamic jus, herb-baked tomato, and roasted potatoes
Marinated strawberries with mascarpone cream and roasted almond

Friday

Carrot and celery soup served with toasted crispbread, shrimp, and topped with dill
Herb-baked Arctic char with green asparagus, white wine sauce, and dill-boiled potatoes
Vanilla panna cotta with rhubarb compote

Saturday

Greens’ cured salmon with mustard-dill sauce, rye bread, and lemon
Roast sirloin steak with red wine jus, summer vegetables, and potato wedges
Crème brûlée with fresh berries

Sunday

Potato and asparagus soup with trout roe, dill, and croutons
Steamed lightly cured cod with herb butter sauce, beets, and fresh spinach
Marinated strawberries with mascarpone cream and pistachios