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 February 25

FIRST COURSES
Fallow deer tartar with truffle and pine 175
Salmon sashimi with soya, elderberry and shiso cress 145
Lux chicken liver paté and cold cuts 95/225
Swedish caviar tartelette with Jerusalem artichoke and lemon thyme 205

MAIN COURSES
Coriander spiced pike-perch with beurre blanc, asparagus and lemon 275
Fallow deer with cabbage, parsley cream, green juniper berries and salsify 295
Chili on beef with flat bread, winter salad, garlic cream and pickled cucumber 195
Tenderized lamb with gnocchi, caramelized onion, garlic and herbs
Choose between:
Steak 315
Shoulder of lamb 255
Spinach ravioli with mushrooms, mushroom bouillon and terragon mayonsaise 185

DESSERTS
American pancake honey, caramelized oats and yoghurt sorbet 115
Rhubarb dessert with Italian meringue and rose petals 135
Blood orange with pistachio, timut pepper and orange oil 135
Sorbet 55
Chocolate praline 24
Cheese 75

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

w. 9 Lux 3 course menu 300 kr
Toast Skagen
Tenderized lamb with gnocchi, caramelized onion, garlic and herbs
Crème Brûlée

w. 9 (Feb 25-28)
Tues Spice roasted loin of pork with French fries, roasted onion and coriander mayonnaise
Wed Roasted chicken leg with mushrooms, tarragon and pasta
Thur Lamb burger with sage, olives, rocket salad and feta
Fri Roasted cod with zucchini, capers vinaigrette and parsley butter

w. 10 (March 3-6)
Tues Ras el hanout-roasted duck leg with bulgur salad and chili mayonnaise
Wed Steamed haddock with cauliflower and hollandaise
Thur Meatloaf of gam with beans, viniagrette and garlic butter
Fri Preserved salmon with dill mayonnaise and broccoli

130 kr/110 kr take away