Starters

• Crispy fried potato cake with 30 g Kalixlöjrom, finely chopped red onion and smetana.

  395:-

• Herring from Norröna with browned butter, boiled potatoes, caviar crumbs and Västerbotten cream

  215:-

• Raw steak ¨Pelle Janzon¨ in Boman's style, ground Swedish beef fillet, horseradish, finely chopped red onion, Kalix onion roe and raw egg yolk

  305:-

• Burrata with salsa on fresh Carinthian tomatoes and celery stalks

  245

• Baked 63 degree egg with Swedish summer chanterelles, fried celeriac, parmesan and fried pancetta

  225:-

Main dishes

• Arancini (fried risotto) with semi-dried tomatoes, artichoke, baba ganoush and fried portabello mushrooms

  295:-

• Cod loin with shrimp, browned butter, horseradish and boiled new potatoes

  475:-

• Braised rainbow trout with Sandefjord sauce, chanterelles, sugar pea salad, trout roe and boiled new potatoes

  355:-

• Movitz fillet stuffed with sobrasada, served with chanterelles, buttered veal broth, grilled gem salad and fried potatoes

  295:-

• Grilled Swedish beef fillet with lemon & parmesan butter, red wine sauce, tomato & herb salad and Boman's fries

  555:-

• Boman's prime rib burger with pork, gruyere, pickled cucumber, tomato, lettuce, pickled chili, sriracha mayonnaise and Boman's fries

  265:-

• Halloumi burger with tomato, pickles, truffle mayonnaise and Boman's fries

  265:-

Desserts

• Elderberry marinated Swedish strawberries, buttered croissant and mascarpone ice cream

  135:-

• Strawberry sorbet, white chocolate pannacotta, sugar roasted pine nuts and fresh berries

  135:-

• Small chocolate mousse

  95:-

• A scoop of ice cream

  45:-

• Boman's chocolate truffles

  45:-/st

Cheeses

• Brie de Meaux, Valencay, Fourme d'Ambert, Gruyère with marmalade of the day, rosemary honey and seed cake

  60:-/cheese, 220:- /4 cheeses