Lightly smoked char with brioche, dill mayonnaise, candied orange, chopped almonds, trout roe and dark rye crumble

Main course
Fillet of venison cooked on low temperature with roasted parsley root cream, anise gravy, burnt scallions, lingonberries and fried black cabbage. 

Baked and whipped chocolate cream, cloudberries, salt flakes, browned butter jelly, crispy honey cake and candied hazelnuts.