ENG - Winter Menu 2012
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WINTER MENU “My ambition is to show our guests all the amazing commodities we have up here in the north. Cooked close to its original source, preferably with an international touch. All this combined with beverages that makes your meal to an overall experience.” Tomas Larsson, executive chef
description
Cape East Winter Menu 2012
Transcript of ENG - Winter Menu 2012
W i n t e r m e n u
“My ambition is to show our guests all the amazing commodities we have up here
in the north. Cooked close to its original source, preferably with an international touch.
All this combined with beverages that makes your meal to an overall experience.”
Tomas Larsson, executive chef
S t a r t e r d r i n k S
Speciality of the dayask your waiter or waitress
Hendrick’s Gin & tonicHendrick’s Gin, tonic water and cucumber
SEK 125
dry MartiniBombay Sapphire Gin, dry vermouth and olives
SEK 125
Cosmopolitanabsolut Vodka, Cointreau, lime and cranberry juice
SEK 125
dirty diamondsChambord and Veuve Clicquot Champagne
SEK 125
M e n u S
Cape east 3 course dinner Starter
elk & kalix roe
Main Course
reindeer
dessert
Lost in snow
SEK 598Recommended drinks menu
SEK 350
7 course tasting menu trout & shellfish elk & kalix roe
Sorbet Stock dove
reindeer Cheese
Lost in snow
SEK 995Recommended drinks menu
SEK 595
S t a r t e r S
Vegetarian Vegetarian starter of the day with garnishes
ask our personnel what we have inspired for today.
SEK 149
trout & shellfishtrout at 30°C with trout roe, lobster, scallop and shrimp filled dumplings
& bacon in a roast chicken consommé flavoured with soya. Served with enoki, oyster mushroom, shiitake and cucumber sorbet.
SEK 289
Stock doveSugar-salted stock dove on a carcass roasted at 48°C with carrots cooked in orange, cooked root celery pure and smoked lard. Served with onions cooked
in blueberry and meat stock.
SEK 249
elk & kalix roeBlackened elk heart tartar turned over in lard and flavoured with baked onion and crispy warm smoked bacon. Served with kalix roe, yellow root vegetables
and an egg yolk at 63°C.
SEK 289
M a i n C o u r S e S
V E g E T a r i a n Vegetarian starter of the day with garnishes
ask our personnel what we have inspired for the today.
SEK 268
M a i n C o u r S e S
F i S h
turbotButter-fried turbot meunière with chanterelles, pancetta, lemon-cooked green onion and chive beurre blanc. Served with almond potato pure.
SEK 368
M E a T
reindeerrack of reindeer grilled with lemon and thyme, reindeer shank braised in
stock, preserved black trumpet mushrooms and root vegetables brunoise. Served with almond potato puré.
SEK 398
Veal x 3Grilled loin of veal with a tongue rilette and deep fried top side, foie gras, chou-croute, forest mushrooms and truffle stock. Served with an almond potato cake.
SEK 398
C H e e S e
Swedish cheeses of the day Please, ask your waitress or waiter about the cheese of the day with garnishes.
SEK 150
d e S S e r t S
Sweet of the day Please, ask your waitress or waiter about the sweet of the day.
SEK 49
Lingonberry soupLingonberry soup with almond milk pannacotta and meadowsweet gel.
SEK 120
not-roeSour cream vanilla ice-cream, not-roe and sea-buckthorn coulis with
honey-baked beetroot and French toast.
SEK 138
Lost in snowCloudberry crème, chocolate soil, almond snow with an almond base.
SEK 138
Cape east, Haparanda +46 922 800 790 [email protected] www.capeeast.se
