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

Lux Four course menu August 14

Tartare of red deer with lovage and potato crisps
hunted in Sörmland, tenderized at Lux

Zucchini confit with celeriac cream, white currants, broad beans and fresh hazelnuts
White currants from Enskededalen

Grilled pike-perch with langoustine sauce, cauliflower and green strawberries
pike-perch fished by Per Vidlund, Ängsö

Cloudberries with yoghurt sorbet, yoghurt meringue and sorrel
cloudberries from Järpen

580 kr pp
Suggested Beverages 430 kr pp

The menu is served to the whole table

FIRST COURSES

Tartare of red deer with lovage and potato crisps 165
hunted in Sörmland, tenderized at Lux

Zucchini confit with celeriac cream, white currants, broad beans and fresh hazelnuts 150
White currants from Enskededalen

Butter fried perch with red elderberries and horseradish 155
perch fished by Per Vidlund, Ängsö

Lux Charcuterie 250
Air dried Fors ham  95 Lux chicken liver pâté 50 Tellicherry- and fennel salami 140
Airdried loin of pork from Nibble farm 85 Soukis smoked reindeer heart 155

MAIN COURSES

Grilled pike-perch with langoustine sauce, cauliflower and green strawberries 295
pike-perch fished by Per Vidlund, Ängsö

Spring chicken with sage, corn and leek 285
spring chicken from Munka-Ljungby

Blackened char with ramson, roasted tomato and browned butter mayonnaise 240
ramson from Stenhuse Farm

Celeriac confit with leek, tomato and ramson 195
celeriac from Ugglarp

SIDE ORDER

New potatoes with sour cream and chives 35

DESSERTS

Lux butter fried small pancakes with raspberry jam and whipped cream 110
raspberries from Stenhuse Farm, Gotland

Cloudberries with yoghurt sorbet, yoghurt meringue and sorrel 130
cloudberries from Järpen

Raw preserved blueberries with tonka ice Cream, lemon and almond 120
elderberries from Ugglarps Grönt

Scoop of sorbet/ice cream 45

Chocolate 22

TODAY’S SPECIAL DURING LUNCH Tues-Fri 11.30-14 (we also have an à la Carte):

w.33 (Aug 14-17)
Tues Roasted saithe with oyster sauce, cucumber and lemon
Wed Honey- and ginger roasted flitch of pork with cabbage and roasted garlic
Thur Steamed fillet of plaice with langoustine sauce, leek and dill
Fri Roast beef with green pepper vinaigrette, tomato and feta

w.34 (Aug 21-24)
Tues Lamb meatballs with sage, tomato, white beans and lemon yoghurt
Wed Roasted chicken leg with cauliflower, ripe cheese and onion vinaigrette
Thur Crispy fish with curry remoulade and broccoli
Fri Pork schnitzel with capers, anchovy butter and parsley

w.35 (Aug 28-31)
Tues Fennel- and black pepper roasted flitch of pork with fennel, yoghurt and garlic
Wed Coriander cured salmon with creamy potato and horseradish
Thur Tender fried duck leg with chili mayonnaise, cauliflower and ginger
Fri Spice roasted saithe with creamy cabbage salad, roasted seeds and coriander

130 kr/110 kr take away