Tasty treat

Tasty treat at

Boman's

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Food is, and always has been, a central part at Boman’s and in the Boman family.

Kristin’s great grandmother Stina Boman ran the tavern Boman’s Matsalar in Nyköping during the 1930s to 1950s. Kristin’s mom Birgitta used to run around on the premecies and nurtured a dream of one day running her own tavern and hotel. The interest of food has been with the Boman family for generations. Our dear Karl-Åke often drives by in his canarie yellow Cadillac with nettles, morels and wild strawberries all depending on what is growing in Trosa’s woods. Karl-Åke has faithfully picked and delivered the good stuff to Boman’s for 25 years. Stina Boman’s large meatballs will always be on our menu as well as other recipes from her tavern. We always prefer to use local ingredients for our dishes.

Dinner at Boman’s

Tuesday – Saturday between 5 PM – 8 PM

Starters
Crispy potato pancake with 40g Kalix Caviar, crème fraîche and finely chopped red onion 325:-
Creamy  nettle soup with baked egg and deep fried nettles 155:-
Grilled scallops with black salsify, shiitake mushrooms, mussel sauce and popped wheat berries 205:-
Steak tartar from Swedish beef fillet with smoked bone marrow, white onion and mayonnaise on blackened leek 235:-
Asian cabbage and wheat salad, grilled Tempeh with cabbage and teriyaki mayonnaise 155:-

Mains
Creamy risotto with crispy shiitake mushrooms and oyster mushrooms, wild garlic bouillon and spring greens 215:-
Grilled lightly salted cod loin with beurre noisette, beetroot, prawns, horseradish and new potatoes 365:-
Slow roast leg of lamb with flageolet beans, deep fried garlic, Janne Boman sausage and potato purée 295:-
Nduja fried Mowits capon fillet with parmesan risotto, herb bouillon and freshly picked greens 285:-
Grilled fillet of veal with baked onions, tomatoes, asparagus, truffle gravy and potato roost with Gruyère 395:-
Chuck steak burger on Boman’s bread, with Cheddar cheese, smoked bacon, truffle mayonnaise,
French fries, pickled red chilli and sriracha dressing 205:-

Cheese
50:- per cheese och 185:- all cheeses
Fig and apricot jam, rosemary honey, seed crispbread

Desserts

Frozen cheesecake with rhubarb and almond 125:-
Chocolate brownie with vanilla ice cream and orange salad, bourbon honey and caramelized nuts 125:-
Crème brûlée 115.-
Boman’s chocolate truffles 30:-

1 scoop sorbet / glass 35: –

Bon appétit!

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