This is our tasty lunch menu for the week
Served Monday–Friday, 11:00–15:00
Nordic flavors, fresh coastal ingredients.
Monday – “Calm Seas”
• Creamy Salmon Soup
Rich salmon broth with potatoes, leeks, dill & rye bread on the side.
• Roasted Root Vegetables & Barley Salad (Veg)
Oven-roasted carrots, beets, parsnips, pearl barley, herb vinaigrette.
• Cardamom Bun
Soft bun with a hint of cardamom.
Tuesday – “Harbor Classics”
• Swedish Beef Meatballs
Served with potato purée, pickled cucumber & lingonberry jam.
• Mushroom Toast on Rye (Veg)
Creamy chanterelle topping on toasted rye bread.
• Lingonberry Oat Crumble
Warm lingonberries with a crisp oat top.
Wednesday – “Midweek Shores”
• Arctic Char with Herb Butter
Served with crushed new potatoes, lemon & dill.
• Kale & Apple Salad (Veg)
Fresh kale, apple, roasted seeds & mustard-honey dressing.
• Blueberry Pie
Served with vanilla cream.
Thursday – “Nordic Comfort”
• Finnish Karelian Stew
Slow-cooked beef & pork stew with root vegetables.
• Vegetable Pea Patties (Veg)
Served with roasted potatoes & dill yogurt sauce.
• Cinnamon Sugar Bun
Soft and warm.
Friday – “Seaside Weekend Kickoff”
• Fish & Rye
Crispy cod fillet on toasted rye with remoulade & lemon.
• Warm Beet & Goat Cheese Salad (Veg)
Roasted beets, warm goat cheese, walnuts & honey dressing.
• Sea Buckthorn Cheesecake
Bright, tangy, and creamy.
