The menu at Lux Dag för Dag is decided after the freshest products. We create our menu after the best locally produced products, from farm to table.
We have a close co-operation with many local, small producers, cultivators, farmers, fishermen and hunters who supply us with the best products or catch of the season. Our menu can therefore change from day to day and can also be altered during an evening.
We work almost solely with whole animals to be able to offer a variety and because we believe in sustainability.
We hope that you will enjoy your meal and our “from farm to table” philosophy at Lux Dag för Dag.
We serve a Christmas buffet Nov 27-Dec 22. See the menu under CHRISTMAS MENU.
TODAY’S SPECIAL DURING LUNCH is available every weekday. It is not possible to reserve a table for this but welcome to eat at Lux if there are available tables or take away.
w.48 (Nov 27-30)
Tues Caraway roasted loin of pork with sauerkraut, mustard and parsley
Wed Fillet of European pollack with Jamaica pepper, green peas and bacon
Thur Lemon- and garlic roasted chicken leg fillet with broccoli and ripe cheese
Fri Coriander cured rainbow salmon with creamy dill potato
w.49 (Dec 4-7)
Mon Tenderly fried duck leg with lentils, pickled pumpkin and black pepper mayonnaise
Tues Roasted saithe with horseradish, browned butter and dill
Wed Meatloaf of game with cream sauce, pickled funnel chanterelles and parsley
Thur Steamed fillet of plaice with mussel velouté and pickled cucumber
Fri Black pepper roasted roast beef with mustard vinaigrette and leek
w.50 (Dec 11-14)
Mon Garlic- and star anise roasted flitch of pork with celeriac salad and walnuts
Tues Smoked rainbow salmon with capers mayonnaise and fennel salad
Wed Lamb burger with garlic, olives, zucchini and lemon
Thur Oven fried cod with warm mayonnaise and cauliflower
Fri Spice roasted chicken leg with carrot and tarragon
130 kr/110 kr take away