We present our Christmas menu 2016
Winter’s come and gone, but after the early snow chaos of November, we are on the final approach to Christmas! We can finally roll out the familiar aromas and flavours of Christmas , without going down the traditional Christmas table route. Our chefs have stirred the pots and baked things off and we’re happy to finally present this years’ Christmas menu. We bid you a very warm welcome to celebrate the holiday season with us here at AVEQIA.
We will as always be treating you to wonderful flavours from sea, land and forests – and we’re not ashamed to add a knob of butter or two….
Matjessill with “stick bread”, smoked baby potatoes, Kalix Caviar, browned butter and red onion
Our starter takes the shape of fabulous matjessill from Norröna, served up with Caviar from Kalix and smoked baby potatoes. Alongside this you will make a smooth egg-crème and deliciously thin dill- and sourcream crisps. To add some acidity to the dish we top it with crispy pickled red onion and for the final flourish we have freshly grilled stick bread. A nice start to a lovely dinner.
Veal shank with home made crisp bread, dill pickles and dried onions
The second course stars a beautiful veal shank cooked to perfection. We bake it slowly to retain all the flavours, combine it with crispy dill-pickled cucumbers, homemade crisp bread and our version of grandmas’ smooth liver pate. To add zing we top the dish with finely cut danish cress and baby onions. Yum!
Pork chop stuffed with garlic and prunes, jerusalem artichokes, chicken and apple jus, mustard seeds and pointed cabbage
The main course is a succulent pork chop from Havdhem in Gotland, the very same pork the best chefs in the world used in Bocuse d’Or a couple of years ago. We season the chops with garlic and prunes, make a text book crackling, a delicious zingy jus with roast chicken, long pepper and apples. Crispy jerusalem artichokes are served next to a smooth artichoke purée – and for the final flourish – deep fried flower sprouts. Here’s a dish with real character!
Cloudberries, Caramel ice cream with Pumpkin, Blue cheese and Cinnamon
For the finale we have some classics, combined with something new. We make macarons that are accompanied by a smooth, creamy caramel ice cream and for tartness we add gingerbread cloudberries! The dish is topped with pumpkin crisps and crumbled blue cheese…