Brinken (Menu)

"Starters"

"Fried pickled herring with egg and anchovy salad, topped with red caviar"

"Smoked Deer in horseradish cream spread on rye bread, topped with red caviar"

"Smoked Salmon served on a cream cheese spread, rye bread and honey mustard sauce"

"Crisp Rye Bread Pizza with goat cheese spread toped with peaches, pumpkin seeds or vegan with hummus"

"Mixed grilled forest mushrooms in creamy white wine sauce, served on rye bread and västerbotten cheese"

"Main Course"

"Homemade Swedish Meatballs with potato purée and classic sides"

"Pork filled potato dumplings with crispy bacon, melted butter and lingonberries"

"Brinken slow cooked Wild Boar stew with boiled potatoes and pickled red onion"

"Chefs choice, Wild Meat sausage served with caramelised onions, salad and potato purée"

"Oven baked salmon with white wine sauce, potato puree and roasted vegetables"

"Grilled boneless Chicken thigh marinated in garlic herb butter, roasted vegetables and potatoes"

"Oven baked pork filled Cabbage Rolls wrapped in crispy bacon, melted butter and lingonberries"

"Vegetarian & Vegan Dishes"

"Homemade vegetarian balls with potato puree or vegan with boiled potatoes and classic sides"

"Cream soup of the season, served with rye bread toast"

"Mushroom filled potato dumplings with grilled white mushrooms, melted butter and lingon berries"

"Dessert"

"Seasonal pie, served with vanilla sauce and whipped cream"

"Crème Brûlée, served with raspberries"

"Chocolate lava cake infused with orange liqueur and cinnamon, served with whipped cream"

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