À LA CARTE

Reindeer tartar with fennel mayonnaise, blackberries and beetroot

Local wild mushrooms in season with vendace roe, pickled gelee and smoked malt bread

Traditional smoked salmon soup

Goat cheese salad with asparagus, strawberries and walnuts

Charcoaled whitefish with cauliflower puree, pink and white striped beets and Beurre Blanc sauce

Fried duck breast with roasted cabbage puree, sea buckthorns and duck jus

Potato pearls with fried cauliflower, chick peas and gem letttuce

Pan fried liver with lingonberries and bacon sauce

Reindeer fillet with celeriac puree, mushrooms and black currant sauce

Butternut squash cake with carrot gelee and cream cheese ice cream

Caramelized pears with Xanté cognac & pear liqueur caramel and
ginger crumble

Buttermilk parfait with marinated sea buckthorns and cloudberry sauce

Selection of local cheese with house compote