Island spread Klobbskat
A buffet with a assortment vegetables of the season, Ceasarsalad, mushroomsalad, Roquefort beetroot, grilled bellpeper with chevre cheese, warmsmoked salmonmousse, marinated salmon with maitre de hotel sauce, marinated whitefish, the best local marinated Baltic herrings andcarpaccio of beef.
As main dish Portersteak with blackcurrant jelly, baked salmon with spinach and eggs, schrimpsalad, boiled potatoes and creamy potatoes
Archipelago bread, Västerbotten cheese, crutongs and butter
The dessert is a freshly baked berry pie with cremé chantilly