Autumn menu 1

Grilled scallops with sour cream, dill oil and small pickled onions

Thin slices of roasted deer with juniper mayonnaise, arugula, Myrdals cheese and pickled plum

Rye toast with smoked trout, herb cream and crispy potato chips

Pan-fried cod with Jerusalem artichoke puree, carrot and browned butter

Creamy beetroot soup

with toasted pumpkin seeds and sour cream

Pink roast duck breast with potato fondant, glazed carrot and plum/port wine sauce

White chocolate mousse

with salted apple caramel and almond crumble