AVEQIAs autumn menu 2018
After a summer of exceptional weather we’re back with a new menu! Natures ability to handle the drought has been fascinating and we’re grateful we are able to put Swedish produce at the forefront this autumn. The dishes this season are packed with inspiration from our farmers as well as our own bounty from forests and seas. We welcome you to a food adventure featuring lobsterpots, sausage stuffing and home made pasta on the menu!
Jerusalem artichoke with Chanterelles, sourdough, bleak roe and mushroom consommé
This years autumn menu starts with inspiration from our forests. We make a rich mushroom consommé with smoked mushroom and truffle. We also serve panfried Chanterelles and a smooth Jerusalem artichoke crème. We make our own root vegetable crisps that we spray with spruce and vinegar to create a nice balance between the earthy flavours and fresh acidity.
Lobster tortellini with kohlrabi, apple and kale sprouts
Our second course features Swedish root vegetables as well, but as an accompaniment to lobster. We bring in live lobsters and serve them in three different ways. We take the claw meat and make a delicious filling for our tortellini, the tails are served as they are – perfectly cooked, and the shells are used to make a rich sauce with roast vegetables.
Venison with pumpkin, filled white onions and black cabbage
Our main course consists of venison cooked in two different ways. First we make a small roast, seasoned with Kubeb pepper (which has a touch of allspice), then we make a sausage; seasoned and stuffed in the best way possible. With our meat we serve an autumnal bright pumpkin purée, delicate white onions filled with warm mustard mayonnaise and salt roasted pumpkin seeds.
Variation of currants with chocolate paté and sour cream foam
Our autumn menu is finished off with a wonderfully fulfilling dessert where we mix a dense chocolate paté with tart currants and a smooth foam of soured cream. Our chocolate paté is a sophisticated chocolate cake with an appealing hint of bitterness from crushed cocoa beans. We make a black currant curd and serve our red currants raw with a hint of sugar. The dish is topped with a light foam where Tahiti vanilla meets soured cream. Bon appétit!
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