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.
Welcome!

Menu April 23
STARTERS
Lux chicken liver paté 85
Swedish cold cuts 195
White asparagus with elderflower vinaigrette and whitefish row 145
Roasted green asparagus with Sablé Breton,onion cream and fennel pollen 115
Tataki of fallow deer calf with ramson mayonnaise, radish, soya 160
Nettle soup with poached egg 105
Spelt pizza with crème fraiche and rainbow salmon roe 145

MAIN COURSES
Butter fried pike-perch with fresh onion, cress mayonnaise and nettles 255
Mushroom ravioli with pea porridge, matured cheese and brown wood mushrooms 185
Grilled burbot with crispy green asparagus, jalapeño mayonnaise 225
Lamb with grilled Swiss chard, white asparagus and garlic cream 300
Fallow deer calf with crispy Jerusalem artichoke, fresh garlic and ramson butter 285

DESSERTS
Butter fried small pancakes with raspberry jam and whipped cream 95
Chocolate tartelette with nuts and raspberry sorbet 110
Grilled rhubarb compote with caramel simmered rhubarb and cardamom- and yoghurt ice cream 120
Scoop of ice-cream or sorbet 55
Farm cheese, fig marmalade 75/160
Chocolate praline 22

TODAY’S SPECIAL during lunch at Lux. We also have a lunch à la Carte. Welcome!

w.17 (April 23-26)
Tues Spice roasted loin of pork with sauce béarnaise and French fries
Wed Cold poached salmon with primeur salad and salsa verde
Thur Leek soup with dill and shrimps and French toast with mashed apples and cinnamon
Fri Tarragon fried roastbeef with capers, leek and mustard viniagrette

w.18 (April 30-May 3)
Tues Oven fried cod with dill- & lemon cucumber and white wine sauce
Wed Closed for lunch. Open from 5 p.m.
Thur Mushroom soup with fried mushrooms and French toast with raspberry jam and whipped cream
Fri Lamb burger with parsley butter and green beans

w.19 (May 7-10)
Tues Crispy pork schnitzel with deep fried capers, lemon and anchovy butter
Wed Steamed cod with green asparagus, soya dressing and coriander
Thur Nettle soup with poached egg and French toast with rhubarb compote
Fri Crispy haddock with capers mayonnaise and broccoli

130 kr/110 kr take away