Starters

Archipelago board with blackbread from Brändö 12,50

Chantarellsoup with smoked salmon and deepfried shallots 12,50

Fried scallops with Jerusalem artichokepurée, smoked bacon and portwinesyryp 14,-

Rôsti with whitefish roe, sourcream, red onion and slice of lemon 12,50

Veal carppacio from Bolstaholm with deepfried sweetbread, grated horsradish, capers and home made mayonnaise 13,-

Owen-baked garlic and herb snails 12,-

Main Courses

Fishsoup from Åland with grilled scallop and deepfried Bomarsundscheese 21,-

Poched fillet of pikeperch with crayfishsauce, vegetables of the season, foam of nettles and truffle spiced potatoduchesse 25,-

Butterfried perch with crowndillsauce, deepfried smoked bacon and chantarell –potatopurée  26,-

Seabuckthornberry glaced fillet of duck with foie gras sauce, pistachionuts and roasted beetroots 23,-

Lamb from Ulfsby gård with a sauce of red plums and butterfried porcini mushroom and goatcheese – potatoterrine 26,-

Grilled fillet of beef with creamed chantarells, brandy sauce, autum vegetables potatocroquette filled with brisket  32,-

Desserts

Vanilla icecream with homemade butterscotchsauce and frosen buckthorn berries 9,50

Ovenbaked apples with roasted almondparfait, cinnemonsyryp and vanilla donut 9,50

Chocolate bavaroise on hazelnuts, rasberrymarmalade and yoghurt icecream 9,50

Cloudberrysoufflé with deep fried camembertcheese and parsley   11,50

Chocolate truffle 3,50