Starters Main Courses Desserts Lunch of the Day 140

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Starters Main Courses Desserts Lunch of the Day 140

TENNSTOPET TENNSTOPET Starters Desserts Potato Pancake with Vendace Roe, Onion and Smetana 203:- Assiettes Assorties, Chef’s Choice 156:- Crème Brûlée 99:- Skagen Toast: Prawns in Mayonnaise with Vendace Roe 175:- Cheesecake with Cloudberries & Whipped Cream 122:- Matjes Herring Mix on Rye Bread 142:- Almond- and Chocolate Tarte with Cloudberry Sorbet S.O.S. (Herring, Cheese and Butter) 142:- and Cotton Candy 121:- Herring Platter with Västerbotten Cheese (min 2 p.) 196:-/p Lingonberry Pear with Cinnamon Ice-Cream and Cardamomcreme 119:- Swedish Beef Fillet Carpaccio with Vendace Roe 199:- Coupe Tennstopet 99:- Deli Plate( 2 Varieties of Herring, Smoked Salmon Tennstopet’s Cheese platter(With Fruit- and Nut Bread) 142:- with Mustard Sauce, Smoked Reindeer with Homemade Cookies 47:- Horseradish Cream and Västerbottencheese Pie 170:- Truffle (each) 35:- Main Courses Lunch of the day 140:- Mustard Marinated Herring with Browned Butter and Potato Purée 168:- Mon - Fri 11.30 - 14.30 17th of december - 21st of december Lightly Salted Salmon with Dill Creamed Potatoes 255:- Monday: Creamy Fish Casserole with Cod, Salmon, Prawns, Clams and Croutons 242:- Pork Schnitzel with Anchovy, Caper, Green Peas and Fried Potatoes Grilled Pike-Perch with Cabbage, Smoked Pork, Tuesday: Roasted Hazelnuts and Browned Butter 306:- Matjes Herring with Browned Butter, Egg, Chive, Red Onion and Potatoes Karl-Johan Mushroom Croquettes with Crispy Kale, alt Baked Onion and Truffle Mayonnaise 185:- Potato Pancake with Fried Pork and Lingonberries Tennstopet´s Steak Tartar with Accompaniments 235:- 185:- Wednesday: Fried Salted Pork with Onion Sauce Fish and Seafood Casserole with Saffronaioli and Croutons Meatballs with Cream Sauce, Cucumber and Lingonberries 205:- alt. Beef Fillet à la Rydberg with Egg Yolk and Mustard Cream 345:- Tennstopet´s Christmas Sausage with Potato, Red Cabbage and Mustard Creme Tennstopet’s Pepper Steak Flambe with Pepper Sauce 355:- Thursday: Fried Calf’s Liver Anglaise with Bacon and Capers 255:- Herb Cured Herring with Potatoes, Fennel and Browned Butter Vinegrette Venison with Karl-Johan Mushroom Creme, Crispy Kale alt. RoastedJerusalem Artichoke r and Blackcurrants 328:- Peasoup with Pork and Pancakes with Jam & Whipped Cream Cœur de Filet Provençale 355:- Friday: Apple Baked Pork Belly with Red Cabbage, Pickled Game Wallenbegare with Potatopurée, Green Peas and Lingonberries Mustard Seeds, Deep-Fried Black Kale Salad of the Week: and Rosemary Potato Confit 250:- Salad with Poached Salmon, Dillmayonnaise, Pickled Onion and Deep-Fried Black Kale If you use Maîtres when you come to us , we will give you a 10% discount on Stockfish with Classic Accessories Download the app Maîtres from app-store to pay and book a table directly with our Headwaiter. your bill at lunchtime.. (Melted Butter, Green Peas, Bacon & White Sauce) 265:- Questions regarding allergies please contact our staff Wifi password: tennstopetguest 20181217 .

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