NORDIC CLASSICS “Gubbrora” Ansjovis and Egg Dip COOLERS & FRESH JUICE Heritage Beetroot, Horseradish, Dill (V) “Schackrutor” Scandi Blossom

Total Page:16

File Type:pdf, Size:1020Kb

NORDIC CLASSICS “Gubbrora” Ansjovis and Egg Dip COOLERS & FRESH JUICE Heritage Beetroot, Horseradish, Dill (V) “Schackrutor” Scandi Blossom £70 for two SET LUNCH from 14:15 to 17:15 AQUAVITS & TONIC from 12:00 to 14:15 Tuesday to Friday 50ml AFTERNOON TEA Ahus Akvavit - Caraway, Fennel, Rosemary - Classic and rich . 10 .50 Two courses meal 29 00. SMØRREBRØD HAND-MADE PASTRIES Barents - Citrus, Fennel, Anise - Fresh and citrus . 10 .50 Three courses meal 32 00. Nyköpings Brännvin -Anise, Fennel - Smooth with a touch of sweetness . 10 .50 Ask your waiter for today’s set lunch open sandwiches Ringbot - Caraway, dill, citrus - Refreshing spiceness . 10 .50 Cumbria Chicken, charred corn and lingonberry Lingonberry “Ostkakka” Gravlax, cucumber, mustard and dill sauce “Semla” “Hallongrotta” NORDIC CLASSICS “Gubbrora” ansjovis and egg dip COOLERS & FRESH JUICE Heritage beetroot, horseradish, dill (v) “Schackrutor” Scandi Blossom . 6 .50 FRESHLY BAKED SCONES Strawberry & Banana smoothie . 5 .00 SMÖRGÅSBORD served with Mango & Pession Fruit smoothie . 5 .00 Selection of Bread and smoked trout roe butter . 7 00. Fresh Orange Juice . 4 .50 clotted cream, lingonberry jam, cloudberry jam Apple . 3 .00 Pickled and fermented vegetables . 6 00. Pineapple . 3 .00 Roasted Heritage beetroot, smoked vegan cheese . 12 00. Tomato . 3 .00 Herring, mustard, dill, lingonberry . 14 00. Cranberry . 3 .00 Pink Grapefruit . 3 .00 Shrimp skagen . 14 00. WEEKEND BRUNCH SATURDAY FROM 11.00 AM to 15:00 SELECTION OF WINE BY THE GLASS Gravlax, mustard, dill sauce . 10 00. SPARKLING 125ml Black pudding . 7 00. Lobster egg benedict . 24 00 . 25g | 50g | 75g NV Prosecco Superiore Asolo, Extra Dry, Ca’ Morlin, Italy . 9 .00 Vendace roe “Kalix Löjrom” . 25 00. |47 00. | 67 00. NV Charles Heidsieck, Brut Réserve, Champagne, France . 16 .00 ‘Pyttipanna’ potato hash, aged pork sausage . 12 00 . NV Charles Heidsieck Rosé Réserve, Champagne, France . 19 .00 Langoustine bao bun . 18 00. Sweet Norwegian omelette . 9 50 . Dingley dell pork and truffle terrine . 12 00. WHITE 2017 Benito Santos ‘Igrexario de Saiar’, Rías Baixas, Spain . 9 00. 2015 Semillon ‘Louis’, Henschke, Eden Valley, Australia . 14 .00 2013 Schoffweg, Marcel Deiss, Alsace, France . 19 .00 ROSÉ MAINS 2019 Côtes de Provence, Château Miraval, Provence, France . 11 .00 DESSERT Swedish meatballs . 19 00. RED lingonberry, pickled cucumber, potato mash 2018 Pinot Noir ‘Les Ursulines’, Jean-Claude Boisset, Burgundy, France . 11 .00 Beef Rydberg . 26 00. 2012 Rioja Gran Reserva ‘Coto de Imaz’, El Coto, Rioja, Spain . 13 .00 caramelised onion, onion puree, confit egg yolk, horseradish cream 2016 Cornas ‘Patou’, Dumien-Serrette, Rhône Valley, France . 19 .00 Artic bird’s nest . 9 50 . Houghton spring trout . 29 00. sandjeford sauce, dill, trout roe Tonka bean panna cotta . 9 50 . Highland Venison loin . 38 00. AQUAVITS SHOTS 25ml whey cooked salsify, blackcurrent ketchup, venison jus Chocolate praline fondant . 9 50 . Nyköpings Brännvin - anise, fennel . 5 .00 Icelandic cod . 28 00. Skåne - cumin, fennel . 5 .50 smoked mussels, hayselden potato, black garlic Selection of Cheese . 13 00 . Lacko Slotts - coriander, dill . 5 .50 Braised chicory . 19 00. Poached pears cheesecake . 9 50 . Ostgota Sadesbrannvin - barley malt, raisins . 5 .00 chestnut puree Ranas Brannvin - bitter orange, cinnamon, angelica . 5 .00 Selection of sorbet . 9 . 50 Ahus Akvavit - -caraway, rosemary, fennel . 5 .00 Gammel Opland - sherry casks - caraway, vanilla, citus . 6 .00 Lysholm Linie Original - sherry, dry . 5 .50 Ringbolt - caraway, citrus, almond . 5 .00 Barents - citrus, fennel, anise . 5 .50 BEER SIDES Schiehallion Craft Lager 4 8%. Harviestoun Brewery, Scotland . 6 .00 Toast Craft Lager 5% Wold Top Brewery, Yorkshire, England . 6 .50 Rydberg potatoes . 6 00. Curious Session Ipa 4 4%. Curious Brewing, Kent, England . 5 .50 Charred hispy cabbage . 7 00. Jansson’s temptation . 8 00. Mixed leaf salad . 7 00. Please inform your server if you have any allergies we need to be aware of Prices include VAT • A discretionary 13% Service Charge will be added to your bill.
Recommended publications
  • Norwegain Aquait
    16.7.2019 EN Official Journal of the European Union C 239/9 OTHER ACTS EUROPEAN COMMISSION Publication of an application pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 (2019/C 239/09) This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (1) MAIN SPECIFICATIONS OF THE TECHNICAL FILE ‘NORSK AKEVITT’/‘NORSK AQUAVIT’/‘NORSK AKVAVIT’/‘NORWEGIAN AQUAVIT’ File number: PGI-NO-02239 — 25.11.2016 1. Geographical indication to be registered ‘Norsk Akevitt’/‘Norsk Aquavit’/‘Norsk Akvavit’/‘Norwegian Aquavit’ 2. Category of the spirit drink Akvavit or aquavit (Category 24 of Annex II to Regulation (EC) No 110/2008) 3. Description of the spirit drink Principal physical characteristics ‘Norsk Akevitt’/‘Norsk Aquavit’/‘Norsk Akvavit’/‘Norwegian Aquavit’ ranges in colour from near colourless to dark amber. Principal chemical characteristics The content of ethyl alcohol is between 37,5 %vol and 60 %vol. The flavour components origin predominantly from ethanol-based distillates of dill seeds or caraway, ensuring the aquavit contains the volatile substances limonene and (S)-carvone. Distillates and/or macerates of other herbs and spices may contribute with other volatile substances such as anisol, anethol, eugenol, S- and R-linalool. The cask maturation process add lignin derivates such as various guayacol compounds; eugenol; vanillin, vanillic acid and similar substances; tannins and other polyphenols; oak lactone (β-methyl-γ-octalactone).
    [Show full text]
  • Annoskuvakirja Lasten Ruokamäärien Arvioinnin Avuksi Annoskuvakirja Lasten Ruokamäärien Arvioinnin Avuksi
    Annoskuvakirja lasten ruokamäärien arvioinnin avuksi Annoskuvakirja lasten ruokamäärien arvioinnin avuksi Nissinen, Kaija Sillanpää, Henna Korkalo, Liisa Roos, Eva Erkkola, Maijaliisa Johdanto Lasten annoskuvakirja on tehty lasten syömien ruokamäärien arvioinnin avuksi. Se soveltuu sekä tutkimuskäyttöön että apuvälineeksi ravitsemusohjaukseen. Lasten annoskuvakirjaa varten on käyty läpi lasten ruokapäiväkirjoja, joiden avulla kirjaan on valittu lasten tyypillisimmin käyttämiä ruokia ja elintarvikkeita. Myös kirjassa kuvatut annoskoot on valittu ruokapäiväkirjoissa esiintyneiden annoskokojen perusteella. Lasten annoskuvakirjaan on pyritty valitsemaan erityyppisiä ruokia, jolloin annoskuvakirja toimii monessa tilanteessa. Vertaamalla ruokaa toiseen samantyyppiseen voi arvioida myös ruokia, jotka eivät esiinny tässä kirjassa. Kaiken kaikkiaan kirjassa on 95 annoskuvaa, joista kustakin esitetään pää- sääntöisesti 3–4 eri annoskokoa. Lasten annoskuvakirja on tehty Seinäjoen ammattikorkeakoulun, Helsingin yliopiston ravitsemustieteen osaston ja Folkhälsanin tutkimuskeskuksen yhteis- työnä. Lasten annoskuvakirjan kehittämiseen on osallistunut useita Seinäjoen ammattikorkeakoulun restonomiopiskelijoita ja kuvausten toteuttamiseen ja taittoon kulttuurituotannon ja muotoilun opiskelijoita. Edellä mainittujen lisäksi tekijät kiittävät lasten annoskuvakirjaan kommentteja antaneita ravitsemus- tutkijoita ja ravitsemusterapeutteja. Helsingissä ja Seinäjoella huhtikuussa 2015 Tekijät Förord Introduction Bilderboken för portionsskattning av barns
    [Show full text]
  • The Atlas Collections
    THE ATLAS COLLECTIONS Dear Guests, Welcome to ATLAS - a labour of love that honours my grandfather, CS Hwang, the late founder of Parkview Group, and the beautiful space he created in which ATLAS resides. It is our hope that your experience at ATLAS reflects the passion and attention that has gone into every aspect of its creation. A grand and beautiful space, we invite you to unwind, enjoy, celebrate and indulge as our talented and dedicated ATLAS team makes you feel most welcome and at home. The ATLAS Collections feature two of the world’s most remarkable physical collections of Gin and Champagne. Building the ATLAS Collections was a monumental task which took over two years to curate and assemble. We are also delighted to feature a selection of rare and exceptional still wines and whiskies from my own family’s private cellar, which for the first time since its inception almost 40 years ago, has been opened especially for our guests at ATLAS. Building upon the modest collection of wines started by my grandfather, the Parkview Family Cellar found a permanent home in 1989 with the opening of the Parkview Group’s flagship property, Hong Kong Parkview. Initially consisting of a small collection of 50 bottles of right bank Bordeaux wines, the collection grew steadily under the stewardship of my uncle, George Wong, and his son Alex. By 2000, the collection was at 3,000 bottles and has now expanded beyond the right bank to other regions in France and the rest of the world. Currently, the collection stands at 50,000 bottles of fine wine and over 10,000 bottles of whiskey acquired through reputable merchants, auctions, and numerous trips to the wineries and distilleries where suppliers have now become close friends, ensuring that the family always has access to the finest and rarest bottles.
    [Show full text]
  • Iconic Danish Designer Takes on Venerated Christmas Aquavit
    PRESS RELEASE Timothy Jacob Jensen is the creative force of the year: Iconic Danish designer takes on venerated Christmas aquavit Christmas is all about tradition, and, as always, this year’s edition of the Aalborg Jule Akvavit has a new motif uniting Danish artisanal skills across categories. Thanks to award-winning Danish designer Timothy Jacob Jensen, the 2019 Christmas aquavit has a new elegant print complementing the exceptional contents of the bottle and celebrating Nordic Yuletide traditions. With his characteristic design language, Jensen has created a very personal motif for the bottle reflecting his own view of the Christmas season. Jul, Jol, Yule - and aquavit Every year sees a new, unique motif on the Aalborg Jule Akvavit bottles, and in 2019 Aalborg Akvavit and iconic Danish designer Timothy Jacob Jensen have united the many Nordic Christmas traditions in one bottle. Aquavit has always been part of Nordic culinary tradition, particularly around Christmas, but this year's edition harks back to ancient times. Like the English word 'Yule', Danish 'Jul' derives from Old Norse 'Jol' - our ancestors' midwinter celebration of the returning of the light. Collaborating with his long-time creative associate, graphic artist Rikke Boe Nielsen, Timothy Jacob Jensen has designed a motif celebrating the natural flow of the seasons and the way the universe resets darkness and makes room for light and life Download free high-resolution photos here. again. The inspiration springs from Timothy's early years apprenticed to his father, Jacob Jensen, and a closer look reveals the sun symbol as a modern monogram of Timothy Jacob Jensen's initials.
    [Show full text]
  • Akvavitens Historia I Norden
    Akvavitens historia i Norden Av Kenneth M. Persson Akvavitens tekniska och kulturella histo­ som "renadt bränvin, som fordom kalla­ ria i Norden skall belysas i nedanstående des lifsvatten och då endast nyttjades så• uppsats. Brännvin destillerat på sädmäsk som medicin" (SAOB). Den farmakologi­ blev allmänt i Norden under 1600-talets ska kopplingen är stark. När brännvinet förra hälft. Kryddat brännvin intogs dock kryddades och intogs som medicin be­ mest som medicin, i den mån det alls nämndes det akvavit - latinskt låneord - förekom hos allmogen. Först under 1700- medan det, när det dracks okryddat för talet blev akvaviten brukad också för njut­ njutnings och berusnings skull, kallades nings skull, huvudsakligen av adel och brännvin (belagt redan i slutet av 1400- borgare. Akvavitbruket formaliserades talet med betydelsen destillerat vin/ des­ under 1800-taletoch kommersialiserades tillerad mäsk). Brännvin är naturligtvis genom framväxten av industrimän och också inlånat, troligen från tyskan, men ägare av brännvinsreningsverk. Vårt cer­ gradskillnaden mellan de två orden visar moniel med kryddat brännvin är till störs• sig. Akvaviten var mindre plebejisk än ta delen en tradition baserad på det sena­ ordinärt brännvin. re 1800-talets brännvinsindustri, dock med rötter i framför allt frihetstiden. Tekniskt och farmaceutiskt Brännvin består aven blandning avalko­ Inledning hol och vatten samt en större eller mindre Semantiskt och filologiskt mängd föroreningar. Brännvinet är ett Ordet akvavit kommer från latinska aqua utmärkt lösningsmedel som kan använ• vitae som betyder livets vatten berättar das för att extrahera smak och lukt från Svenska Akademiens ordbok. Akvavit finns örter. Munkar och apotekare med kun­ i de andra skandinaviska språken och lika­ skap i kemi och alkemi lärde sig detta så i tyskan.
    [Show full text]
  • CSS Workbook 2019 Answer
    Answer Key Note: Page numbers refer to the workbook Chapter One: Spirit Production Page 7 (Exercise 1: The Production of Distilled Spirits: Fill in the Blank/Short Answer) 1. Ethanol/ethyl alcohol 2. Typically, a person may consume a potable form of alcohol in moderation without suffering any undesirable effects 3. Grapes, other fruit, honey, sugarcane, molasses 4. Rice, potatoes, grains, (agave) 5. 212°F (100°C) 6. 173°F (78°C) 7. They dissolve in one another 8. 96.5% Page 8 (Exercise 2: The Production of Distilled Spirits: Matching) 1. Wash 7. Proof 2. Dehydration 8. Heart 3. Congeners 9. Lees 4. Vaporization 10. Tails 5. Tails 11. Heads 6. Heads 12. Cut Points Page 9 (Exercise 3: The Pot Still Diagram) 1. Water source 5. Wash inlet 2. Worm condenser 6. Still head 3. Cooling water 7. Copper pot 4. Swan’s neck 8. Collecting safe Page 10 (Exercise 4: Types of Stills: Matching) 1. Pot still 8. Hydroselector 2. Brouillis 9. Rectifier 3. Low wines 10. Hybrid still 4. Reflux 11. Downcomer 5. Patent still 12. Aeneas Coffey 6. Analyzer 13. Multiple Column Still 7. Robert Stein 14. Lyne Arm Page 11 (Exercise 5: The Column Still Diagram) 1. High alcohol product take-off 2. Condenser 3. 50% abv product take-off 4. 10% abv product take-off 5. Boiler 6. Liquid return 7. Wash feed 8. Analyzer-rectifying section 9. Analyzer-stripping section 10. Reflux tube 1 Page 12 (Exercise 6: The Hybrid Still Diagram) 1. Condenser 5. Heat source 2. Alcohol/water vapor 6.
    [Show full text]
  • MAT ÄR MER ÄN MAT Samhällsvetenskapliga Perspektiv På Mat Och Måltider
    utfall MarianneINSTITUTIONEN FÖR KOST- OCH PippingIDROTTSVETENSKAP LXXX Ekström MAT ÄR MER ÄN MAT Samhällsvetenskapliga perspektiv på mat och måltider Mat är mer än mat. I ett trettioårigt tidsspann har Marianne Pipping Ekström forskat och undervisat om mat och måltider. Hon har gjort det ˜ tillsammans med många andra och har förmått arbeta gränsöverskridande på ett sätt som är få förunnat. Det har gett till resultat den här vänboken, skriven av 35 författare i Sverige och nordiska länder. Boken innehåller forskning och reflektioner om hushållens kretslopp gällande maten där frågor kan ställas om bland annat genus, förändringar av vem som har skafferiet i huvudet, vad som sourcas ut, in eller tillbaka till hushåll liksom M[Mat är mer än mat]M hur maten kommer hem med hjälp av vardagliga prylar. Boken fokuserar på lärande om mat och måltider i ett brett perspektiv, med reflektioner MAT ÄR MER ÄN MAT kring pedagogiska verktyg som används på olika sätt av forskare och lärare i akt och mening att påverka konsumenter till förändrat beteende. Några Samhällsvetenskapliga perspektiv på mat och författare har skrivit om olika metoder för att undersöka detta breda måltider REFLEKTION forskningsfält, andra redovisar forskning kring hållbar utveckling som är lika aktuell idag som för tio år sedan. Att arbeta med mat och måltider MÅLTID IHÄRDIGHETMARX KUNSKAP utanför hemmet är ytterligare ett stort och brett fält som Marianne gett sig Redaktörer: Kerstin Bergström, Inger M Jonsson, i kast med och hennes kollegor skriver här om olika modeller som kan vara MAT & till hjälp i storhushålls- och restaurangvärlden för att åstadkomma bra mat HilleviARBETE Prell, Inga Wernersson, Helena ÅbergKRITIK till nöjda gäster respektive studera den yrkesvärldens arbetsliv.
    [Show full text]
  • IKEA EN IKEA-Tasty-Recipes.Pdf
    taste IKEA taste IKEA Every IKEA store has a Swedish Food Market, which is located behind the checkout point. This source of culinary inspiration contains an ever expanding range of delicious Swedish products. IKEA even wields its own house brand, the so called Private Label. In the frozen food department, you will find the world famous Swedish meatballs as well as other high quality products, for example salmon and shrimps. And what to think of potato dishes such as rösti, mash, or potato gratin? You will also find the most wonderful cakes and pies and delicious ready-to-eat pancakes. The Swedish Food Market also offers a wide range of fruit juices and other drinks. For breakfast, as a snack, or as an aperitif. Organising a high tea? Then don’t forget our assorted cakes and pies. Vary to your heart’s con- tent with our breads, pizzas, complete meals, sauces, jams… This book contains a wealth of information to inspire you, such as the background of different products and suggestions for alternative uses. We wish you lots of cooking fun! contents easy monday mincy meatballs eggs piri piri – 9 pasta with meatballs – 35 potatoes with salmon – 11 curried meatballs – 37 jacket potatoes with herring – 12 chicken skewers – 39 rocket and cheesy mash – 13 best balls – 40 crêpes suzette – 15 hearty herring – 16 children’s favourites swedish pan-fried sandwich – 43 tongue-in-cheek cooking hot-dog wraps – 45 italian pancakes – 19 thai meatballs – 46 chicken-potato pie – 21 ice-cream bonbon – 47 swift salmon – 23 eton mess – 49 crispy knäckebröd –
    [Show full text]
  • Helsingfors Fiskehamns Akvavit
    HELSINGFORS FISKEHAMNS AKVAVIT Helsingfors Fiskehamns Akvavit is a smooth and spicy Finnish premium akvavit. Its full taste and beautiful golden colour comes from maturation in French oak casks. 50 cl — 41,5% vol HELSINGFORS 50 cl FISKEHAMNS 41,5% vol AKVAVIT Helsingfors Fiskehamns Akvavit is a Helsingfors Fiskehamns Akvavit gets its The akvavit is bottled in strength of 41,5% smooth and spicy Finnish premium name from Helsinki, known as Helsingfors vol. akvavit. Its full taste and beautiful golden in Swedish, and its Kalasatama district, colour comes from maturation in oak Fiskehamnen in Swedish, where the Helsingfors Fiskehamns Akvavit comes in a casks. akvavit is distilled and bottled by hand. As half litre glass bottle with a cork stopper. a sign of quality every bottle is numbered Aromatic Helsingfors Fiskehamns Akvavit and comes with a signature of our Master is the only Finnish akvavit on the market. Distiller Mikko Mykkänen. It is made with superb Finnish caraway, spicy fennel and dill seeds, and fresh Helsingfors Fiskehamns Akvavit is the per- lemon peel. fect schnapps for a seafood dinner or cray- fish party – or with an open top herring The botanicals are infused in Finnish grain sandwich. It is best served chilled to fridge spirit before distillation in a copper still. temperature, which brings its aromas to After distillation akvavit is matured in oak the fore. It is also wonderful as a digestive casks for 12 to 18 weeks. That’s how it gets after dinner, chased with a beer or as an its uniquely smooth taste. ingredient in exciting cocktails.
    [Show full text]
  • SHAKEN Violet Skies Del Amigo Mezcal, City of London Gin, Ventura Strawberry Brandy, R & W Creme Di Vio- Lette, Kalani Cocon
    WINES BY THE GLASS 415.682.4861 2301 Clement st HOURS: sun & MON 5pM-10PM; BAR TILL 10:30, Tue-THUR 5PM-11PM, fri-sat 5pM-12aM Happy Hour: M-F 5PM-6PM, Sat & Sun 2PM-5PM SPARKLING RED NV Cremant d’Alsace, Domaine Mittnacht, ‘14 Pinot Noir, Labor Wines, Willamette Alsace, FR $15 Valley, OR $16 COCKTAILS NV Champagne “Cachet Or”, Lassalle, C., FR $22 ‘16 Langhe Nebbiolo, Carlo Giacosa, Piemonte, IT $18 NV Pinot Noir Brut Rosé, Drusian, Veneto, IT $14 SHAKEN STIRRED ‘18 Mourvedre “El Dorado”, Irene, Sierra Nevada Foothills, CA $18 Violet Skies Negroni, Mi Amore WHITE Del Amigo Mezcal, City Of Bombay Dry Gin, St. George Ter- ‘12 Cabernet Sauvignon, Adella, Alexander London Gin, Ventura Strawberry roir Gin, House Vermouth Blend & ‘18 Albarino, Bold Wine Co. Arroyo Seco, CA $15 Valley, CA $10 Brandy, R & W Creme Di Vio- Campari $12 ‘14 Chenin Blanc, Rococo, Santa Barbra, CA $16 lette, Kalani Coconut & Lemon ‘16 Zinfandel, “Chiles Canyon”, Green & Red, Napa Valley, CA $17 Juice $12 ‘18 Chardonnay, Tyler, Santa Barbara, CA $17 Crossover Old Fashioned Old Overholt Bonded Rye, Wild ‘18 Gruner Veltliner “Meeresboden”, Tatomer, Santa Pineapple Daiquiri Turkey Bourbon, Paul Masson Barbara County, CA $18 Plantation 3 Star Rum, Pineap- Brandy, Cardamaro & Lemon Bit- ple Syrup & Lime Juice $12 ters $12 ‘18 Syrah/Grenache/Mourvedre Rose, Matthiasson, Napa, CA $15 cosmopolitan Stone cold fox New Amsterdam Vodka, Pierre Toasted Sesame Evan Williams Ferrand Dry Curaçao, Cranberry Bourbon, Smith & Cross Rum, Co- & Lime Juices $12 mandon VS Cognac, Averell Damson, R. Jelinek Fernet, CANS/BOTTLES N/A DRINKS Green Chartreuse, House Black Plum BOYLAN COLA $4 Henhouse Best Life Blonde EINBECKER NON-ALCOHOLIC $8 BItters $12 Ale $5 Diet coke $4 Cascade One Way or Fort Point Export lager $5 another Sour 500ML $24 Mexican Sprite $4 DAD'S ROOT BEER $4 Barebottle Tsunami Swell West Coast IPA $8 Tejava Iced tea $4 Laughing Monk Hazy IPA $6 Pellegrino Sparkling $3 Far West Dry Cider $9 WINE (BOTTLES) SPIRITS Corkage $25 a bottle.
    [Show full text]
  • Bacardi 2021 Cocktail Trends Report
    BACARDI 2021 COCKTAIL TRENDS REPORT Presented by Bacardi Limited in association with The Future Laboratory INTRODUCTION MACRO TREND 1: HOME PREMISE : Domestic Drinks : New Drinking Cultures MACRO TREND 2: PLEASURE REVOLUTION : Flavor Sensations : Nostalgic Classics : Traditional Cocktails with a Twist MACRO TREND 3: BAR REINVENTION : The Drinktelligent Generation : Democratizing the Bar MACRO TREND 4: POST-PURPOSE BRANDS : Whole Systems Thinking : Hyperlocal Drinks MACRO TREND 5: MINDFUL CONSUMPTION : Resilience Drinking : Free-from : Functional Elixirs Global premium spirits company Bacardi Limited looks ahead at the key trends impacting cocktail consumption and the spirits business in 2021, in association with The Future Laboratory. This report draws on insights from Bacardi-led consumer and brand ambassador surveys, interviews with the bar and restaurant trade, Nielsen CGA data, and The Future Laboratory’s independent research. MACRO TREND 1: HOME PREMISE DOMESTIC DRINKS restaurants. With many bars now The global pandemic has had a offering online cocktail classes profound impact on the drinks and carefully concocted drinks industry. It has undoubtedly delivered directly to our doors. expedited the at-home and e-commerce convenience culture New launches from the off-trade – we had already begun to enjoy, from ready-to-drink (RTD), cans, bringing more experiences and pouches to drink delivery apps straight into our homes than we – have been hugely successful. could ever have imagined. Cocktails in cans have proved particularly popular. According The pandemic has made home to research by Bacardi, close to the focal point of our social 30% of consumers claim they lives and changed the eating plan to purchase RTD cocktails and drinking landscape forever.
    [Show full text]
  • Brännvinsbordet Huvudrätter Snaps / Akvavit 19:- Per Cl Desserter Prova Tre Byttors Snapsbricka 195:- Barnmeny Extra Tillbeh
    _______________________________________________________ Tre Byttor _______________________________________________________ Brännvinsbordet Huvudrätter Desserter Rabarbermousse 98:- Serveras traditionellt på buffé med svenska smaker. Stekt strömming serveras med Vaniljglass med Jordgubbar 125:- potatispuré, skirat smör och rårörda Sollidens skärgårdsröra lingon 145:- Tryfflar 35:- Tre sorters sill Gräddfil och lök Hemlagade köttbullar med potatispuré, Därtill en god ost gräddsås, rårörda lingon och Samt Gazpacho pressgurka 145:- 125:- Laxfärserad kolja serveras med en kräftsås, dillslungad färskpotatis och sparris 225:- Påskmeny 21/3-31/3 265 :- Egen hängmörad biff som serveras med färskpotatis, örtsmör samt en ”Men det allra värsta är prologen till Sparrisfestival detta skådespel. Innan svenskarna rödvinssky 245:- 1/5-31/5 sätter sig ner till middagen äter ½ 135 :- 1/1 215 :- sällskapet bröd och smör som de sköljer Tre byttors bookmaker burgare med en ner med två glas brännvin och denna kryddig barbecuesås och bacon. Gäddqueneller fruktansvärda sedvänja uppehålls inte Serveras med pommes frites 185:- 1/6-30/6 endast av gentlemännen utan sträcker 210:- sig också till kvinnorna” Ostfylld Cannelloni serveras med en kantarellstuvning 145:- Ur ”En tur till Stockholm 1774” av engelsmannen Nathaniel Wraxall. Kräftor 9/8-31/8 Dagspris Surströmming Extra tillbehör 20/8 Endast bordsbokning Friterad sötpotatis 55:- 255:- Liten bordssallad 25:- Bearnaisesås 30:- Pommes frites 45:- Barnmeny Snaps / Akvavit Köttbullar med potatispuré, gräddsås, Bordsbokning 19:- per cl rårörda lingon och pressgurka 08-566 370 00 85:- [email protected] Aalborg Jubileums Akvavit www.skansensrestauranger.se Pannkakor med sylt och grädde Absolut Vodka & Absolut Citron 85:- Bäska Droppar Hallands Fläder Herrgårds Aquavit Löitens Aquavit Läckö Slottsaquavit Norrlands Aquavit Prova Tre Byttors Snapsbricka O.P Andersson 195:- O.P Andersson Extra O.P Andersson Klar 3 snapsar och 3 svenska smaker Rånäs Brännvin Skansens Snaps Carl Michael Bellman OP.
    [Show full text]