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.
Menu February 16
Lux chicken liver paté 85
Swedish cold cuts 195
Sablé Breton, onion cream, salsify, fennel pollen 115
Red deer-tataki, soya mayonnaise, pickled ginger 145
Grilled langoustine, Jerusalem artichoke, browned langoustine butter 150
Spicy wild boar bouillon, poached oyster, black morel, pike-perch 155
Grilled burbot, lemon, cauliflower, smoked roe cream 105
Red deer, beet root, parsley, swiss chard 275
Cod ”casserole”, white wine sauce, anchovy and dill 205
Mushroom ravioli with pea porridge, Pecorino, cep 205
Grilled pike-perch, browned butter mayonnaise 215
Quail stuffed with duck liver, roasted mushrooms, Hasselback potato 295
Blood orange sorbet, pistachio parfait, caramelized pistachio 120
Warm cloudberries, yoghurt sorbet, almond, browned butter130
Butter fried small pancakes with raspberry jam, whipped cream 95
Scoop of sorbet 55
Farm cheese, plum marmalade 75/160
Chocolate praline 22
TODAY’S SPECIAL during lunch at Lux. We also have a lunch à la Carte. Welcome!
w.8 (Feb 19-22)
Tues Shoulder of pork with mashed root vegetables, mustard gravy and horseradish
Wed Steamed cod with maties herring, egg and butter fried rye bread
Thur Meatloaf of game with tapenade, feta and zucchini
Fri Roasted haddock with capers mayonnaise and broccoli
w.9 (Feb 26-March 1)
Tues Plum stuffed loin of pork with cream sauce and black currant jelly
Wed Wine simmered plaice with cauliflower and beurre blanc
Thur Burger of game with onion gravy, pickled gherkin and mashed potato
Fri Cod with white wine sauce, green peas and crispy pork belly
w.10 (Feb 5-8)
Tues Boiled brisket of oxen with carrots, horseradish and bouillon
Wed Steamed cod with mussel velouté, cauliflower and boiled potato
Thur Thyme burgers of game with caramelised cabbage and lingonberries
Fri Smoked salmon burger with chili mayonnaise, coriander and pickled cucumber
130 kr/110 kr take away