Clear potato salad with shallot and capers Green salad with honey lemon vinaigrette  Glass masters Pickled Herring selection with rye bread Sugar salted gravlax with lingonberry mayonnaise Salmon mousse with dill and lemon Horseradish egg yolk cream Chefs baguette with whipped butter Pork loin, fennel seeds, creamy white wine sauce with thyme Melanzane alla Parmigiana with oregano Rosemary roast potatoes with garlic

Marinated olives with lemon Clear potato salad with honey lemon and sherry vinaigrette Green salad with dijon vinaigrette  Glass masters Pickled Herring selection with rye bread Sugar salted gravlax with lingonberry mayonnaise Salmon mousse with dill and lemon Horseradish egg yolk cream Chefs baguette with whipped butter Beef brisket in dark beer sauce Cauliflower and white bean in romesco sauce Rosemary roast potatoes with garlic

Marinated olives with lemon Cider glazed heritage carrot with toasted pistachio and dates Potato salad with shallot, truffle and chives Almond, chick pea hummus with crispy chick peas  Mixed lettuce with honey lemon and apple vinaigrette  Mixed mushroom salad with rosemary and sherry Fennel crudo with orange segments, mustard seeds and dill Glass masters Pickled Herring selection with rye bread Sugar salted gravlax with lingonberry mayonnaise Salmon mousse with dill and lemon Horseradish egg yolk cream Chefs baguette with whipped brown butter Duck confit with port and plum sauce Chimichurri butternut squash with pumpkin seeds, crispy shallots  Creamy potato and parsnip mash

Veal tartare with cured egg yolk with melba toast Beetroot mushroom and tofu paté with crostini  Asparagus mousse with tarragon croustades Shrimp skagen with mati, horseradish and archipelago bread Goat cheese cremé with lemon ginger gel and cucumber

3 Course Menu  Asparagus soup with tarragon oil and rye crumble Rainbow trout with herb crust, mustard cream sauce and new potatoes  Panna cotta, marinated strawberries and macadamia nuts

Whitefish cheviche with yuzu ginger sauce and pomegranate gel Pork and walnut terrine with apricot compoté and cornichons  Chicken marsala with confit mushrooms and black garlic mash Chocolate mousse with sugar salted red currants and crushed pistachio

Leek and potato soup with crispy chorizo  Veal tartare with horseradish egg yolk cream and crispy jalapeno Asparagus risotto with crispy parmesan, puffed rice and parsley oil Arctic char with dauphinoise potato and annatto beurre blanc Financier cake with saffron lemon curd and toasted almonds