Week 5 

·     Fish: Halsted cod loin with cauliflower puree, roasted almonds and browned butter 

·     Meat: Roast veal with cream sauce, gherkins, jelly and boiled potatoes  

·     Vegetarian: Roasted celeriac with hazelnuts, browned butter and cheese cream 

Week 6 

·     Fish: Baked salmon trout from Lake Vänern, fennel, citrus beurre blanc and boiled potatoes 

·     Meat: Wallenbergare, mashed potatoes, churned butter, peas and raw lingonberries 

·     Vegetarian: Mushroom risotto with aged cheese.  

Week 7 

·     Fish: Butter-fried Vänergös roasted potatoes and celeriac and hollandaise sauce 

·     Meat: Dill meat on veal, boiled potatoes, pickled carrot 

·     Vegetarian: Baked pointed cabbage, mustard vinaigrette and roasted seeds 

Week 8 

·     Fish: Oven baked halibut served with white wine sauce, trout roe and boiled potatoes 

·     Meat: Beef & pork meatballs, cream sauce, raw lingonberries, pickles and boiled potatoes  

·     Vegetarian: Kitchen ravioli with ricotta and spinach, served with sage butter 

Week 9 

·     Fish: Halsted Vänergös served with pea puree, lemon beurre blanc and fried potatoes  

·     Meat: Pork leg with mashed potatoes, celeriac, swede and carrot and mustard sauce 

·     Vegetarian: Kitchen gnocchi with onions and root vegetables with browned butter and sage