Menu served March 29 - June 21, 2012

A GOOD WAY TO BEGIN
Panna cotta of white asparagus, served with fennel greens, grilled asparagus, herb oil and rye crisp bread  86:–

Lemon-marinated salmon, served with herb crème fraiche, almond potato chips, salad and herbs  89:–

Carpaccio of organic beef, served with pickled plum tomatoes, roasted pine nuts, Svecia cheese and smoked mayonnaise  92:–

Foamy crayfish soup, flavoured with Mackmyra whiskey and served with a grilled Norwegian lobster and herb aioli  94:–

Heden’s herring platter with classic sides  85:–     
 
FRESH FROM THE FISHMONGER’S
Fried pike-perch fillet, served with a blue mussel sauce, salsify fried in butter and root vegetable terrine  198:–
Drink recommendation: Le Beaunois, Labouré, Chablis, France

Poached cod fillet, served with a crispy potato croquette with Västerbotten cheese, horseradish foam and an egg tower  227:–
Drink recommendation: La Capra, Sauvignon Blanc, South Africa

Blackened salmon served with lukewarm lobster vinaigrette, grilled crayfish with garlic and horseradish potatoes  188:–
Drink recommendation: Vinã Maipo, Sauvignon Blanc / Chardonnay, Chile

Heden’s shrimp sandwich  138:–
Drink recommendation: O.P. Anderson, Eriksberg Lager, Sweden

FRESH FROM THE BUTCHER’S
Corn-fed chicken breast, served with a sage cream sauce, potato purée with spring onion, parmesan chips and onion compote  189:–
Drink recommendation: Douglas Green, Cabernet, Merlot, South Africa

Grilled entrecôte from Dalsjöfors, served with a rich red wine sauce, whipped truffle butter, carrot glazed with black pepper and steak frites  202:–
Drink recommendation: Azabache Crianza Organic, Tempranillo, Spain

Organic sirloin steak, served with pepper sauce and roasted cocktail tomatoes and thyme-baked potatoes  196:–
Drink recommendation: Amarone della Valpolicella, Classico, Italy

Hamburger served with aioli, ciabatta and potato wedges  138:–
Drink recommendation: Staropramen, Czech Republic

FRESH FROM THE GREENGROCER’S
Breaded portabella mushroom filled with cream cheese, served with a crispy potato croquette, port wine reduction and raw stirred lingonberries  155:–
Drink recommendation: Eriksberg Lager, Sweden

TO TEMPT YOUR SWEET TOOTH
Espresso brûlée, served with Bailey’s ice cream, mini-marshmallows and salt-roasted pistachio nuts  88:–

Raspberry and liquorice parfait, served with raspberry coulis and a toffee biscuit  84:–

Chocolate pie, served with an elderflower and lime sorbet and seasonal berries  78:–

Cheeses, honey and marmalade from dairy farms all over Sweden  98:–

Truffles  18:– each


RESERVE A TABLE
Phone: +46 (0)31-750 69 40
E-mail: restaurang.heden@liseberg.se

Welcome!