17th Century Menus

The courses are composed for a classic medieval feast

Our very popular historical menu is in demand by guests who would like to experience the 1600s revelries as depicted in literature. As well as the various courses and drinks, table decorations, the surroundings and the waiters’ attire give a feeling of an authentic medieval banquet.

Soups

Dandelion Leaf Soup with Chervil and Chives

Starters

Vasa´s Herring Platter (Mustard Marinated Herring, Pickled Herring, Horse-Radish Herring) with Cured Salmon, Västerbottens Cheese and Crisp Bread

Lightly Cured Arctic Char and Tartlet of Västerbotten Cheese with Pickled Fennel

Terrine on Pork from Domta Farm with Roasted Pumpkin. Cream on Haricot Verts and Hazel Nuts

Main courses

Steamed Pike Perch with Anchovy and Crispy Bread. White Wine and Mussel Sauce

Thyme and Red Wine Braised Entrecôte of Lamb with Leek and Tomato in a Cream sauce

Marinated Roast Beef (slow cooked) from Ejmunds Farm with Sherry Sauce. Seasonal Beans

Cheese platter

Assorted Swedish Organic Cheese from Stava farm on Gotland with Quince Jelly, Celery and Radishes, Walnut and Apricot Bread

Desserts

Chocolate Mud Cake with Marinated Berries and Lightly Whipped Cream

Dried Fruit Marinated in Dark Rum with Cinnamon and Cardamom Ice Cream. Biscuit

Blackberry Parfait with Blackberry Sauce. Almond Flan

We only serve one menu per party. Please advise if you have any special request like vegetarians or allergics etc.