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 October 19
Lux chicken liver paté with toasted bread and cornichons 95
Swedish cold cuts 195
Tataki on red deer with grilled pak choi, sesame and soya 190
Mushroom tartar with peas and trumpet chanterelles 145
Perch with coriander seeds and coriander 155
Fresh whitefish roe from Junkön with sour cream, red onion and toasted flatbread 180
Roasted savoy cabbage with a pea cream and tempura fried broccoli 185
Perch with mangold, Sandefjord sauce and whitefish roe 275
Roasted pike perch with home made french fries and truffle cream 285
Venison with funnel chanterelles, cream fried Jerusalem artichoke and air-dried flitch of pork 305
Tenderized lamb with salt roasted beets and ramson berries 245
Blade chop of lamb with salt roasted beets and ramson berries 325
Grape sorbet with vanilla parfait and pear 125
Baked chocolate with chocolate sorbet, sea buckthorn cream and chocolate crisp 120
Apple pancake with maple syrup, browned butter, salt nuts and cinnamon sauce 110
Scoop of chocolate sorbet 55
Cheese with plum marmalade 75
Chocolate praline 22
TODAY’S SPECIAL during lunch at Lux. We also have a lunch à la Carte. Welcome!
w.43 (Oct 22-25)
Tues Lemon roasted chicken leg with mushroom velouté, gremolata and pasta
Wed Steamed cod with creamy baked egg, hollandaise and cauliflower
Thur Lamb meatballs with fennel and roasted Mediterranean vegetables
Fri Pork schnitzel with green beans, capers, and lemon- and black pepper butter
w.44 (Oct 29-Nov 1)
Tues Red wine braised rib with bacon, pickled onion and mushroom
Wed Steamed cod with pak choi, soya mayonnaise and coriander
Thur Beef burger with onion gravy, pickled gherkin and potato puré
Fri Crispy fish with sauce tartar, green peas and mint
w.45 (Nov 5-8)
Tues Brisket of beef with roasted onion, carrot and green pepper sauce
Wed Steamed saithe with browned butter, shrimps and horseradish
Thur Crispy chicken with Asian cabbage salad and soya mayonnaise
Fri Wallenbergare (veal burger) with browned butter, green peas and potato puré
130 kr/110 kr take away