2-course

STARTER
Elderflower-cured salmon with smetana and wild garlic, served with potato croquettes and shaved asparagus from Hjo

HOT
Poached cod loin with Sandefjord sauce, served with dill-boiled new potatoes, trout roe, and a warm spinach and spring vegetable salad

or

Lime-marinated free-range chicken with a chive frittata, served with a warm spinach and spring vegetable salad, fried Jerusalem artichokes with parsley, and pickled pearl onions

Includes coffee and cake