Menu at Knut Upplands­gatan

STARTERS
MAIN COURSES
DESSERTS
LUNCHES
Matlagning på Norrländskt vis i Stockholm

Starters.

Deep fried sweetbreads

with creamy mushrooms, brioche, pickled mushrooms, lingonbeery/vodka jelly & cress

185

Northern miniature potato dumplings

with wood-smoked pork tenderloin from Jokkmokk, sweet and sour lingonberries and browned syrup butter

150

Halibut crudo

with black radish, ponzu, Japanese mayonnaise, Kalix vendance roe, cryspy rice & nori

215

Beetroot tartare on flat bread

with whey butter yoghurt, salt roasted pecan nuts, goat cheese & oxalis

155

Plate from the North

with reindeer sausage, smoked heart of deer, coppa from Jokkmokk, smoked deer, västerbotten cheese, cornichons and fig marmelade

220

Mains.

Fried Arctic char

with potato purèe, curry butter sauce, crayfish, cucumber, trout roe & dill

330

Moose ragout

with white wine, tomato and lingonberries. Served with tortiglione & grated Gullrun cheese

320

Baked inner thigt of reindeer

with game sauce, stewed cabbage, mushroom and truffle butter, tangy cloudberries & truffles

375

Minced Moose

with potato puree, green peas, shallots, brown butter & lingonberries

285

Risoni otto

with mushrooms, soy beans, browned soy butter, Parmigiano Reggiano, deep fried Jerusalem artichoke & watercress

265

Flatbread pizza

with västerbotten cheese, pulled BBQ beef, garlic sauce, tomato salsa, BBQ sauce, jalapenos & deep fried pork rinds

260

Desserts.

Apple and almond clafoutis

with cinnamon ice cream & toffee sauce

130

Meringue

with vanilla yoghurt mousse, cloudberries & champagne sorbet

145

Fried pancake

with blueberries, whipped cream & bacon syrup

125

Variety cheese from the north

with fig marmelade & flat bread chips 1 st - 55 / 3 st - 145

55

Lingonberry sorbet

65

Praline

Dark or white chocolate

35

Lunch menu week 38.

The lunch is served Mon-Fri 11.00-14.00

Deep fried pork schnitzel

with roasted potatoes, red cabbage slaw, capers & spiced butter

159

Cured salmon

with dill stewed potatoes, pickled fennel, lemon & dill

159

Honey baked chévre

with salad, beetroots, green beans, mustard vinaigrette, almonds & crouton

159

Creamy deer stew

with potato purée, lingonberries and pickled cucumbers

250