6.11.2025-7.1.2026

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STARTERS

Vermouth marinated olives 8

Beef tartar 18
Smoked reindeer, marinated mushrooms, cranberries and mayonnaise

Pickled salmon 16
Carrots and mustard

Beetroot 16
Marinated endives, Stilton-cheese and walnuts

Sugar-salted whitefish 18
Dill-yuzu dressing, jalapeño and marinated cucumber

Truffle arancini 16
Truffle mayonnaise and citrus marinated frisee-salad

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MAIN COURSES

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Fried pike-perch 34
Champignon cream and potato-horseradish croquet

Arctic char braised in white wine 32
Butter-roe dressing, cauliflowers and lettuce

Beef tenderloin 40
Caramelized carrots and Bordelaise-sauce

Steak au Poivre and pommes frites 40

Reindeer sirloin 48
Celery and black currant sauce

Bolete risotto 26
King oyster mushrooms and artichoke

Burger 25
With brioche bun and cheddar, caramelized onion and Dijon mayonnaise

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CLASSICS

Traditional Toast Skagen 19/25
Shrimps and whitefish roe

Salutorget’s traditional salmon soup 26

Fried vendace 23
Mashed potatoes and browned butter

Pike Wallenberg 27
Mashed peas and crayfish sauce

Sole meuniere 20/100g
Browned butter, grilled lemon and potatoes

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CHEESE

Cheese assortment   13
+ truffle honey 5€

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DESSERT

Almond cake 13
Lemon curd, liquorice and raspberry

Milk chocolate ganache 14
Salty caramel, nuts and milk sherbet

Coconut pannacotta 13
Rum marinated pineapple and peach

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‍*Ask the staff more info about allergens.