Served evenings in Sand
WELCOME COCKTAILS
BJÄRE – 165
The world’s tastiest drink, if you ask us. Gin as the base with freshness from grapefruit, rhubarb, and a hint of floral notes from elderflowers. Pure enjoyment.
DRY MARTINI – 165
Perhaps the most iconic cocktail of them all. With roots dating back to the early 1900s, originally made with equal parts gin and dry, white vermouth. Nowadays, it’s predominantly gin with a splash of vermouth and, of course, garnished with an olive.
NEGRONI – 165
A clear proof that simplicity is a virtue. Equal parts gin, Campari and sweet, red vermouth.
OLD FASHIONED – 185
The definition of what a cocktail is: spirit, sugar, water, and bitters. For us, it means Four Roses Small Batch Bourbon, maple syrup and bitters.
OYSTERS
GILLARDEAU OYSTERS – 45
6 GILLARDEAU OYSTERS – 205
12 GILLARDEAU OYSTERS – 385
Served with shallot vinaigrette, lemon and tabasco
APPETIZERS
Crisps from Bjäre and vendace roe dip – 145
Lindegren’s air dried ham – 85
GRUYÈRE – 65
OLIVER – 55
CLASSICS
SHRIMP SANDWICH – 1/2 215 / 1/1 295
rye bread, mayonnaise, egg, red onion, lemon, lettuce
VENDACE ROE FROM KALIX – 315
vendace roe from Kalix, brioche, whipped crème fraiche, red onion, chives, dill
STARTERS
MARBLED SALMON – 195
pickled Japanese radish, oyster mayonnaise
ROASTED CAULIFLOWERS WITH THYME – 165
roasted garlic purée, black cabbage
– vegetarian, can be made vegan
VENSION TARTARE – 175
browned butter, pickled pumpkin, roasted onion purée
LEMON MARINATED SCALLOP – 185
pickled endive, blood orange
HALF MIXED MUSHROOM SOUP – 165
shallot cream, deep-fried Skottorp cheddar
– vegetarian, can be made vegan
MAIN COURSES
SIRLOIN STEAK – 345
Jerusalem artichoke purée, potato terrine, truffle sauce
COD – 395
orange baked fennel, Sandefjord sauce, potato purée, trout roe
DUCK BREAST – 325
chili and butternut purée, deep-fried potato, red wine sauce with thyme
MUSHROOM TERRINE – 285
baked apple, miso sauce, potato purée
– can be made vegan
MIXED MUSHROOM SOUP –275
shallot cream, deep-fried Skottorp cheddar
– vegetarian, can be made vegan
BEEF TENDERLOIN – 425
pickled cabbage, potato terrine, bordelaise sauce
CHEESE
CHEESE SELECTION – 155
Tomato chutney, buttermilk bread, crisp bread
DESSERTS
CHEESCAKE – 135
apple sorbet, hazelnut ganache
BROWNED BUTTER CAKE – 135
white chocolate foam, red wine ganache
CRÈME BRÛLÉE – 115
With fresh berries