Freshly baked bread with homemade butter

Pâte à choux with vendace roe from Kalix, smetana, lemon & onion

Caviar tartelette, smetana, honey from Klockargården, pickled cucumber from Ulriksdal & 5g Baerii caviar

Jamon Iberico de Bellota

Pork & foie gras terrine, pickled cucumber, blackcurrants & port wine

Italien winter truffle with potato foam, croutons & onion

Three varieties of herring – archipelago, mustard & “Norröna” herring with classic accompaniments

Vendace roe from Kalix, potato foam, croutons & onion

Grilled scallop, red shrimp, house ponzu, hot sauce & chive emulsion

Mushroom toast with seared foie gras & port wine reduction

Agnolotti with mushrooms, Pata Negra, parmesan, ricotta, sherry sauce & winter truffle

Hand-cut veal tartare, dijonnaise, capers, pickled ginger, pommes allumettes & roasted sesame

Cabbage roll filled with mushrooms, served with cream sauce, pickled cucumber, lingonberries, winter truffle & potato purée

Fish with gratin: Poached cod, Champagne sauce, spinach & pommes duchesse (add Baerii caviar +155)

Butter-poached char fillet with grilled rosette cabbage, cauliflower, fermented red chili, preserved lemon & Sandefjord sauce

Grilled whole Dover sole with grilled lemon, Béarnaise sauce & French fries

Seared venison with winter truffle, caramelised cream, redcurrants, Jerusalem artichoke gratin, Madeira & port wine jus

Beef tenderloin with green peppercorn sauce, potato terrine & haricots verts

Grilled Ibérico pork cutlet with Gondolen mustard, apple & ginger cream, foie gras, winter truffle & Brussels sprouts

Crème caramel with Diplomático rum

Baked Swedish apple, caramelized puff pastry & vanilla sauce

Chocolate dome - chocolate mousse, dulce de leche & lemongrass cream

Tiramisu with dulce de leche & pecan

Cheese ice cream made from Robiola Tre Latti with rum raisins

Praline

A piece of cheese with home made marmelade & Swedish crispbread

GONDOLEN BUSINESS LUNCH

• Vendace roe from Kalix, potato foam, onion & croutons

• Your choice of today’s plat du jour

• Filter coffee & praline

THIS WEEK'S VEGETERIAN

Goat cheese tart with caramelised onion, butternut squash & tangy winter salad

MONDAY - TUESDAY

Boeuf Bourguignon with pork belly, pearl onions, mushrooms & potato purée

Butter-fried pollock with lemon-roasted fennel, lobster sauce, dill & potatoes

WEDNESDAY - THURSDAY

“Parisare” on levain with fried egg, beetroot, caper berries & red wine jus

Fried fish with mustard sauce, green peas, lemon & rustic mashed potatoes

FRIDAY

Venison braise with onion gravy , pickled cucumber & sliced potatoes

Catch of the day with hand-peeled shrimp, poached egg, horseradish, potatoes & hollandaise sauce

GONDOLEN´S CLASSICS

• Vendace roe from Kalix, potato foam, onion & croutons

• Fish with gratin, champagne sauce & caviar

• Crème caramel with diplomático rum

GONDOLEN IN SEASON

• Mushroom toast with seared foie gras & port wine reduction

• Grilled beef tenderloin, green peppercorn sauce, potato terrine & haricots verts

• Baked Swedish apple, caramelised puff pastry & vanilla sauce

Served from November 26th to December 26th. The menu is priced at SEK 1,795 per person and is served to the entire party.

FIRST COURSE

Gondolen’s selection of three kinds of herring

• Creamy "Skärgård"-style herring, matjes herring & classic mustard herring

• Served with Västerbotten cheese, boiled potatoes, crispbread, Christmas malt bread & freshly churned butter

SECOND COURSE

• Choux pastry filled with egg, shrimp & chives, topped with Kalix vendace roe

• Cured salmon on house-made Christmas malt bread with mustard–dill sauce, horseradish & dill

• Tartelette with “gubbröra” of smoked eel & Baerii caviar

• Terrine of pork and foie gras, with pickled cucumber and blackcurrants.

THIRD COURSE

• Butter-baked salt-cured cod with green pea velouté & anchovy croquette “Janssons Frestelse”

FOURTH COURSE

• Glazed Iberico pork chop with Gondolen’s own mustard, apple purée with ginger, foie gras & Brussels sprouts

FIFTH COURSE

Cheese Serving

• Fourme d’Ambert

• Den Hvide Dame

• Almnäs Tegel

• Served with sablé biscuits, gingerbread, quince & pear marmalade

SIXTH COURSE

• Gondolen’s “Ris à la Malta” with mandarin sorbet and candied almonds

SEVENTH COURSE

• Seven kinds of Christmas sweets

1795 Per Person