Menu
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 19
Simmered perch with peas, port lak and coriander
pike-perch fished by Per Vidlund, Ängsö
Roasted cauliflower with mushrooms and Swedish Pecorino
cauliflower from Ugglarp
Spice roasted wild salmon with asparagus broccoli, white currants
and smoked mayonnaise
wild salmon from Junkön, Northern Swedish archipelago
Fresh autumn raspberries with vanilla milk
and raspberry ice cream
raspberries from Stenhuse farm, Gotland
550:- pp
Suggested beverages 380:- pp
The menu is served to the whole table
FIRST COURSES
Simmered perch with peas, port lak and coriander 165:-
pike-perch fished by Per Vidlund, Ängsö
Tenderized steak with browned cream, beetroot
and red elderberries 205:-
steak from Remninge, Finspång. Tenderized at Lux
Roasted cauliflower with mushrooms and Swedish Pecorino 165:-
cauliflower from Ugglarp
Lux Charcuterie 250:-
Soukis smoked reindeer heart 130:- Fennel salami 110:-
Soukis smoked reindeer steak 130:- Lux chicken liver pâté 50:-
Air-dried ham from Fors Manor 90:-
MAIN COURSES
Spice roasted wild salmon with asparagus broccoli, white
currants and smoked mayonnaise 270:-
wild salmon from Per and Lars Ökvist, Junkön
Pike-perch with crayfish sauce, crown dill, yellow chanterelles
and broad beans 295:-
pike-perch from Per Vidlund, Ängsö
Wild boar with black small pancake with browned butter mayonnaise and leek
wild boar shot by Daniel Frick, tenderized at Lux
Choose detail:
Medium fried 395:-
Sausage 230:-
Tempura deep fried asparagus broccoli and zucchini, yellow chanterelles and broad beans 230:-
asparagus broccoli from Ugglarp
SIDE ORDER
Potatoes with sour cream and chive 35:-
DESSERTS
LUX butter fried small pancakes with honey and elderflower sorbet 115:-
honey from Rosa Skattlådan
Fresh autumn raspberries with vanilla milk and raspberry ice cream 120:-
raspberries from Stenhuse farm, Gotland
Raw preserved cloudberries with cloudberry sorbet and almonds 130:-
cloudberries picked by Jan-Olof Beljom, 73 years old, Järpen
Swedish farm cheeses with marmalade 110:-
Löfsta Herrgård’s dairy
Sorbet/ ice cream 45: –
Chocolate 22:-
Today’s special is served Tues-Fri 11.30 a.m.-2 p.m. 120 kr. (100 kr take away):
w.34 (Aug 22-25)
Tues Wine braised chicken leg with bacon, mushroom and tarragon
Wed Steamed cod with egg, anchovies, brown butter and dill
Thur Fish casserole with lemon mayonnaise, fennel and pumpkin seeds
Fri Lamb burger with black pepper, tomato, olives and rocket salad
w.35 (Aug 29-Sep 1)
Tues Tender fried flitch of pork with apple, horseradish and hazelnuts
Wed Oven fried haddock with hollandaise, creamy baked egg and dill
Thur Black pepper roasted roastbeef with leek, mustard dressing and capers
Fri Cold poached salmon with rapeseed oil mayonnaise, pickled cucumber and dill
