Week 13

Fish: Scured salmon with lemon butter sauce, fennel and boiled potatoes.
Meat: Classic cabbage rolls with browned butter, potatoes and lingonberries.
Vegetarian: Thinly sliced beetroot carpaccio with chèvre, honey and toasted walnuts.

Week 14

Fish: Cod loin with rich seafood sauce, potatoes and fried capers.
Meat: Mouth-watering veal escalope with carrot, bay leaf and potato.
Vegetarian: Artichoke barigoule with lemon, garlic and herbs.

Week 15

Fish: Baked saithe with lemon butter and dill.
Meat: Classic pan-fried steak with fried onions, cream sauce and potatoes.
Vegetarian: Roasted parsnip with goat cheese, honey and thyme.

Week 16

Fish: Roasted sole with champagne sauce and buttered leeks.
Meat: Seafood steak with beer-braised onions and pickles.
Vegetarian: Mushroom tart with thyme and Västerbotten cheese in crispy pie dough.

Week 17

Fish: Cod loin with horseradish foam and browned butter.
Meat: Body cakes filled with pork, served with churned butter and lingonberries.
Vegetarian: Turnip steaks with roasted onions and creamy mustard cream.

Week 18

Fish: Salmon baked at low temperature with potato cucumber and dill oil.
Meat: Braised beef cheek with potato puree and heavy gravy and pickles.
Vegetarian: Pumpkin gnocchi with sage and browned butter.

Week 19

Fish: Butter fried perch with creamy wild garlic sauce.
Meat: Roast pork chop with apple and onion cream sauce.
Vegetarian: Asparagus risotto with lemon and parmesan.

Week 20

Fish: Haddock poached in milk, served with classic egg sauce and dill.
Meat: Wolverines with cream sauce and pressed potatoes.
Vegetarian: Oven-baked pointed cabbage with cheese cream and roasted nuts.

Week 21

Fish: Smoked salmon with lukewarm potatoes and butler's sauce.
Meat: Fried herring with mashed potatoes and lingonberries.
Vegetarian: Pea risotto with mint and aged cheese.

Week 22

Fish: Butter baked cod with sandefjord sauce and fresh herbs.
Meat: Veal meatloaf with cream sauce and blackcurrant jelly.
Vegetarian: Beetroot steaks with horseradish cream and vegetables.

Week 23

Fish: Grilled salmon with herb sauce and summer cabbage.
Meat: roast pork with classic onion sauce and potatoes.
Vegetarian: Green asparagus with poached egg and hollandaise sauce.

Week 24

Fish: Pikeperch fillet with white wine sauce and fresh herbs.
Meat: Sirloin steak with cream sauce and gherkins.
Vegetarian: Nettle soup with egg halves and freshly baked bread.

Week 25

Meat: Veal fricassee with spring root vegetables and boiled potatoes.
Fish: Oven baked cod loin with sandefjord sauce and potatoes.
Vegetarian: Roasted cauliflower with browned butter, capers and lentils.

Week 26

Meat: Beef rolls stuffed with herbs and onions, served with cream sauce and potatoes.
Fish: Fried char with white wine sauce and dill potatoes.
Vegetarian: Creamy mushroom risotto with aged cheese and pickled onions.

Week 27

Meat: braised prime rib in porter with root vegetables.
Fish: Salmon pudding with browned butter, horseradish and green peas.
Vegetarian: Västerbotten pie with a fresh salad and cream.

Week 28

Meat: Classic Wallenbergare with mashed potatoes, churned butter and lingonberries.
Fish: Cod with egg sauce boiled potatoes and horseradish.
Vegetarian: garden omelette with seeds and herb cream

Week 29

Meat: Pork with onion sauce boiled potatoes and lingonberries.
Fish: Fried herring with raw lingonberries, browned butter and the kitchen's mashed potatoes.
Vegetarian: Steamed dumplings with cabbage and carrot with soya and black vinegar.

Week 30

Meat: Steak Lindström with roasted onions and potatoes and red wine sauce.
Fish: Fish stew with fennel, saffron and aioli and boiled potatoes.
Vegetarian: grilled peppers with lentils, feta cheese and gremolata.

Week 31

Meat: Dill meat with boiled potatoes, pickled carrot and creamy sauce.
Fish: Poached saithe with lobster sauce, potatoes and asparagus.
Vegetarian: Pasta with mushrooms, cream and thyme, aged cheese and gremolata .

Week 32

Meat: Venison steaks with juniper sauce and potato puree.
Fish: Oven-baked salmon with hollandaise sauce and primroses.
Vegetarian: Celeriac steaks with browned butter and potatoes.

Week 33

Meat: Classic meat stew with red wine, onions and mushrooms and roasted potatoes.
Fish: Butter-fried cod with horseradish sauce and butter-slathered potatoes.
Vegetarian: Gnocchi with mushrooms, tomatoes and sage.

Week 34

Meat: Roast pork fillet with cream sauce and potato gratin.
Fish: Fish quenelles in a white wine sauce, boiled potatoes and primroses.
Vegetarian: Lasagne with mushrooms, spinach, béchamel and mature cheese