Menu at Knut Upplands­gatan

STARTERS
MAIN COURSES
DESSERTS
LUNCHES
Matlagning på Norrländskt vis i Stockholm

Starters.

Soy marinated deep fried chicken nuggets

with smoky cloudberry barbecue sauce, tangy cole slaw and black pepper mayonnaise

150

Northern miniature potato dumplings

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

135

Tunafish crudo

with ceviche vinaigrette, avocado, jalapeno, smoky oil, kikos and coriander

160

Baked golden beets

with cured sea buckthorn, goat cheese cream, Rosemary honey and caramelized pecan nuts

140

Plate from the North

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

205

Mains.

Arctic char

with pea puree, saffron cucumbers, broccolini, lemon butter sauce and herbs

320

Fresh potato pasta

with pea pesto, asparagus, tomatoes, burrata cheese, basil and pine nuts

245

Herb marinated lamb roast beef

with creamy spring cabbage, glazed carrots, dill velouté sauce, pickled onions and dill

285

Minced Moose

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

275

Baked reindeer calf

with potato cake, reindeer terinne, ramson butter, sherry vinegar sauce and lingonberries

345

Flatbread pizza

with västerbotten cheese, smoked salmon, new potatoes, pickled red onion, green asparagus, dill mayonnaise and shoestring fries

245

Desserts.

Butter fried sponge cake

with cloudberries, vanilla ice cream and caramel sauce

135

Milk chocolate mousse

with banana and rhum ice cream, deep fried wonton, crispy banana and light syrup

125

Rhubarb and strawberry compote

with vanilla custard, crushed shortbread cookies, whipped cream and strawberry sprinkles

120

Cheese from the north

Marmalade, flatbread chips & cloudberries confectionery 1 st - 55 / 3 st - 145

55

Lingonberry sorbet

65

Praline

Dark or white chocolate

35

Lunch menu week 19.

The lunch is served Mon-Fri 11.00-14.00

Roast beef

with roasted potataoes, foyot mayonnaise and red cabbage

154

Baked saithe

with smashed potataoes, white wine sauce and dillbaked carrot

154

Falafel

with couscous, curry yoghurt, pickled onion, beetroot hommusand deep and pea sproots

154

Deer stew

with potato purée, lingonberries, pickled cucumber and roasted onions

205