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.
Our à la Carte is updated every afternoon (or earlier) under MENU if you want take away from that menu.
Call 08-619 01 90 and order and see you in our Walk Through!
MENU and TAKE AWAY January 27 from 5 p.m.
STARTERS (-15 kr take away)
Swedish caviar from Junkön with cured lemon, crispy Jerusalem
artichokes and sour cream Jerusalem artichokes 215
Creamy onion soup with thyme, onion cream and marcona almonds 140
Crisp fried brisket of lamb with mild garlic cream and crispy green cabbage 155
MAIN COURSES (-20 kr take away)
Barigoule boiled artichoke with creamy coco beans, grilled cabbbage, parmesan and sage 180
Grilled fillet of cod with mussel velouté, broccoli, dill- and lemon vinaigrette and water cress 250
Medium fried lamb from Järinge farm with truffle butter, herb fried onion, gravy and Jerusalem artichokes 275
Boeuf bourguignon of fallow deer with almond potato puré, smoked pork belly and spice roasted onion 195
DESSERTS (-15 kr take away)
Blood orange sorbet with pistachio cream, blood orange and pistachios 110
Crisp fried Femme fatale (camembert type of cheese) with cloudberries and lemon thyme 90
Caramelized pineapple with coconut toffee and pineapple sorbet 105
Scoop of blood orange sorbet or pineapple sorbet 55
Lux chocolate praline 24 (20 kr take away)
Special menu Saturday Feb 13. The evening starts with a (optional) champagne and sparkling tasting (300 kr) at 4 p.m. and at 5 p.m. we serve this menu:
Crème Ninon with Swedish caviar from Junkön, peas, dill and crispy Amadine potato
Fried langoustine with browned butter mayonnaise, elderberry capers and puffed rice
Oven fried citrus cured cod with champagne sauce, scorzonera and crispy green cabbage
Raw preserved cloudberries with cream vanilla ice cream, pistachio parfait and toasted buck wheat
Add a cheese course before the dessert:
Den Hvide Dame with grated mushrooms and rapeseed oil 95
Pairing wines available.
Today’s special (Jan 27-29)
Wed: Spice braised rib with pickled beetroots, roasted carrots and parsley
Thur: Smoked salmon with horseradish dressing, fennel and seed crisp
Fri: Beef burger with potato puré, onion gravy, lingon berries and pickled gherkin
140 kr, 120 kr take away
We also have an à la Carte lunchtime with meat, fish and vegetarian dish plus a 3 course menu for 340 kr