Menu Abisko
Bear meat occasionally, fish, mushrooms and berries frequently, plus the freshest and choicest produce we can catch or buy locally - our guests enjoy gourmet meals created by our chefs.
Selection from our menus in 2006
ā la carte lunches and evening meals:
> Smoked whitefish in a flatbread wrap, with horseradish sauce and pickled beetroot
> Creamy char soup with saffron and fennel
> Salmon in a citrus marinade with pine nuts, dill aioli and potato salad
> Pasta with elk meatballs and pesto made of mature Swedish cheese
> Finely-sliced, smoked venison with rye bread croutons, roasted bacon, goat’s cheese dressing and a crisp salad
> Grilled fillet of smoked venison, warm potato salad served with chanterelles and blackcurrant chutney.
Cheesecake with goat’s whey cheese and cloudberry preserve
Yoghurt parfait with strawberries, lime, chilli and mixed nuts
Lapland menu (order the day before)
Starters:
> Whitefish roe shot with crème fraîche, flat bread, chives, lemon and beetroot
Main course:
> Grilled fillet of smoked venison, warm potato salad with chanterelles and blackcurrant chutney
Or
> Fillet of char coated in herb breadcrumbs, dill & citrus aioli, potato salad and asparagus
Dessert:
> Cloudberry soup with goat’s cheese crème and candied nuts
