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 October 20

Lovage simmered vendace with vendace roe and swede
vendace from Per Vidlund, Ängsö

Butter fried cep mushroom with smoked pork belly, truffle emulsion, ramson berries and sandita
pork from Blekslätten gård, Frändefors

Grilled pike-perch with broccoli, coriander seeds and jalapeño
gös from Per Vidlund, Ängsö

Cloudberries with lemon- and sour cream sorbet and licorice crisp
cloudberries picked by Jan-Olov Beljom, 74 years, Järpen

590 kr pp
Suggested Beverages 460 kr pp

The menu is served to the whole table

FIRST COURSES

Lovage simmered vendace with vendace roe and swede 195
vendace from Per Vidlund, Ängsö

Butter fried cep mushroom with smoked pork belly, truffle emulsion, ramson berries and sandita 160
pork from Blekslätten Farm

Roasted cauliflower with purple cabbage, chanterelle and truffle viniagrette 150
cauliflower from Ugglarp

Lux Charcuterie 250
Air dried ham from Fors manor  95 Fennel salami 115 Lux chicken liver pâté 50 Tellicherry- and fennel salami 115
Airdried loin of pork from Nibble farm 85 Soukis smoked reindeer heart 155

MAIN COURSES

Red deer calf with celeriac, crispy marrow and truffle from Gotland
Red deer calf from Sörmland and tenderized at lux
Medium grilled back 350
Braised Shoulder 250

Grilled pike-perch with broccoli, coriander seeds and jalapeño 285
Pike-perch from Per Vidlund, Ängsö

Lamb with leek, pickled celeriac and smoked mayonnaise 260
leek fron Upplarps Grönt

Baked celeriac with crispy purple cabbage and truffle viniagrette 195
lamb from Nedermans

SIDE ORDER

Potato puree with browned butter and pecorino 35

DESSERTS

Lux butter fried small pancakes with plums jam and whipped cream 110
plums from Enskededalen

Cloudberries with lemon- and sour cream sorbet and liquorice crisp 130
cloudberries from Järpen

Sea buckthorn with chocolate sorbet, meringue and dried chocolate mousse 125
sea buckthorn from Hans & Greta, Harmånger

Scoop of sorbet 45

Chocolate 22

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

w.42 (Oct 16-19)
Tues Caraway- and mustard roasted loin of pork with green beans and herb butter
Wed Oven fried cod with beetroots, capers and browned butter
Thur Beef burger with onion gravy, pickled gherkin and parsley
Fri Crispy fish with remoulade, broccoli and lemon

w.43 (Oct 23-26)
Tues Red wine braised rib with pickled mushroom and mashed potato
Wed Lemon roasted chicken leg fillet with pepper mayonnaise and roasted carrots
Thur Oven fried haddock with tapenade, ruccola and zucchini
Fri Tomato braised lamb meatballs with coco beans and thyme

w.44 (Oct 30-Nov 2)
Tues Boiled brisket of oxen with green pepper sauce, roasted onion and parsley
Wed Fish casserole with red curry, sprouts and coriander
Thur Tender fried duck leg with apple, ginger and cauliflower
Fri Steamed saithe with egg, maties herring and dill

130 kr/110 kr take away