ENG-Winter Menu 2011
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WINTER MENU “My ambition is to show our guests all the amazing commodities we have up here in the north. Cooked close to its original source, preferably with an international touch. All this combined with beverages that makes your meal to an overall experience.” Tomas Larsson, executive chef
description
ENG-Winter Menu 2011
Transcript of ENG-Winter Menu 2011
W i n t e r m e n u
“My ambition is to show our guests all the amazing commodities we have up here
in the north. Cooked close to its original source, preferably with an international touch.
All this combined with beverages that makes your meal to an overall experience.”
Tomas Larsson, executive chef
S t a r t e r d r i n k S
Speciality of the dayask your waiter or waitress
Hendrick’s Gin & tonicHendrick’s Gin, tonic water and cucumber
SEK 125
dry MartiniBombay Sapphire Gin, dry vermouth, and olives
SEK 125
Cosmopolitanabsolut Vodka, Cointreau, lime, and cranberry juice
SEK 125
dirty diamondsChambord and Veuve Clicquot Champagne
M e n u S
Cape east 3 course dinner Starter
kalix roe
Main Course
roe deer
dessert
Cloudberries
SEK 598Recommended drinks menu
SEK 350
7 course tasting menu kalix roe
Wild duck Sorbet
arctic char roe deer Cheese
Cloudberries
SEK 995Recommended drinks menu
SEK 595
S t a r t e r S
Vegetarian Vegetarian starter of the day with garnishes
ask our personnel what we have inspired for today.
SEK 149
torne river “Winter”
Fishermen Mats and andreas innala provide us with roe, sea trout and whitefish which we serve with trout roe in wasabi crème and crayfish snow,
soya-marinated spinach and pickled horseradish.
SEK 268
“Samasta” reindeer stew
Cognac flambéed reindeer calf with juniper smoked reindeer bone marrow, tongue and heart in a reindeer consommé with shiitake mushrooms, root vegeta-
bles and buttered reindeer calf liver. Served with a butter-baked brioche.
SEK 232
Wild duck Wild duck breast roasted on the bone with fig flavoured meat stock. Served
with pickled and crunchy black root rolled on Otto’s black bread and foie gras terrine, pumpkin puree, cabbage and autumn apple & rosehip chutney.
SEK 228
M a i n C O u r S e S
V E g E T a r i a n Vegetarian starter of the day with garnishes
ask our personnel what we have inspired for the today.
SEK 228
M a i n C O u r S e S
F i S h
arctic Chararctic char ballotine filled with crayfish and king crabs in king crab gelée,
roasted bacon, jellied chanterelles and pickled cauliflower. Served with parsnip vichyssoise and a herb potato roll.
SEK 320
M E a T
roe deerGrilled roe deer rolled in black currant honey, chocolate, pepper and fresh
herbs. Celeriac puree, butter-baked chanterelles and Jerusalem artichoke. Served with roe deer stock, almond potato pastilla and warm smoked bacon.
SEK 398
Pork ii “Head to tail”
Lightly broiled Swedish fillet of ox with smoked ox marrow, ox cheek braised in red wine and oxtail ragu. Shredded foie gras, pickled false morels, baked beetroots
and truffle jus. Served with almond potato puree of local potatoes.
SEK 398
C H e e S e
Swedish cheeses of the day Please, ask your waitress or waiter about the cheese of the day with garnishes.
SEK 150
d e S S e r t S
Sweet of the day Please, ask your waitress or waiter about the sweet of the day.
SEK 49
Chocolate and raspberriesChocolate mousse with raspberry pannacotta with a chocolate brownie base
SEK 120
Sea-buckthornSea-buckthorn crème with almonds and almond ice-cream
SEK 120
Cloudberries Cloudberry bavaroise with cloudberry mash and dream crunch
SEK 128
Cape east, Haparanda +46 922 800 790 [email protected] www.capeeast.se
