New year's menu

MENu Monday december 28

Choose from two starters, three main courses and two desserts.

STARTER

• Hot-smoked salmon with pickled coleslaw of pear and black kale, served with dill potato cake
• Focaccia toast with butter-fried chanterelles, truffle cream cheese and crispy fried onion

MAIN COURSE

• Fried Arctic char with Champagne sauce, trout roe, autumn apple salsa, crispy hazelnut croquette, grilled asparagus and gratinated pommes duchesse
• Fried venison topside with red wine sauce, browned butter emulsion, kale and mustard seed croquette, pickled fennel, root vegetable terrine and apple pearls
• Mushroom ravioli with truffle broth, duxelles croquette, truffle cream, Parmesan and rocket

DESSERT

• Dulce de leche cheesecake with maple syrup, cinnamon-roasted nuts and blackberry compote
• Chocolate blondie with browned butter, apple sorbet, torched meringue and fresh berries

MENu tuesday december 29

Choose from two starters, three main courses and two desserts.

STARTER

• Skagen on butter-fried brioche with red onion drops, chives and vendace roe
• Duck bonbons with apple, horseradish, charred leek and browned butter powder

MAIN COURSE

• Red sole with Sandefjord sauce, crab croquette, sautéed leek, radish, lemon pearls and potato purée with browned butter
• Fried chicken breast with butter-enriched port wine sauce, fried chanterelles, pork belly, poached yellow beets and potato gratin
• Pumpkin risotto with a crispy Gammel Knas cheese croquette, rocket and salted roasted pumpkin seeds

DESSERT

• Crunchy apple pie with cardamom bavaroise, cinnamon and chocolate pieces
• Chocolate pâté with vanilla ice cream, salted caramel sauce and raspberry compote

MENu wedneday december 30

Choose from two starters, three main courses and two desserts.

STARTER

• Tuna tartare with capers, parsley, shallot, lemon and roasted onion aioli
• Cured venison with lingonberry aioli, sweetened lingonberries, fried parsnip, pickled onion and blue cheese cream

MAIN COURSE

• Butter-fried pollock loin with roe sauce, shellfish croquette, lemon-roasted potatoes and a crudité of fennel, silver onion, spinach and prawns
• Pink-roasted beef rostas with port wine sauce, wild mushroom croquette, fried broccolini, oyster mushrooms and potato cake with truffle
• Spicy goulash with chanterelles, beans, parsnip and garlic-gratinated sourdough bread

DESSERT

• Dark chocolate tart with Calvados ice cream, blueberry meringue and fresh berries
• Vanilla panna cotta with orange jelly, honey crunch, chocolate pearls and browned butter powder

New year's eve menu restaurang tylöhus

Amuse

Seared beef tartare on a beetroot macaron with roasted shallot aioli and red onion drops

N.V. Cava La Rosca Brut, Spain, Penedès

Starter

Seafood tartare with lobster emulsion, lobster pearls, Kalix vendace roe, rye bread crisps and chive oil

2024 Hessenstein, Riesling Trocken, Germany, Rheingau

Main course

Pan-fried beef fillet tournedos with port wine sauce, oxtail and truffle croquette, golden raisin chutney, tenderstem broccoli, citrus-marinated baby carrot and potato purée with browned butter

2020 Perelada, 5 Finques Reserva, Spain, Empordà

Dessert

Chocolate and nougat tartlet with chocolate sorbet, torched raspberry meringue, salted caramel sauce, candied nuts and raspberry coulis

2025 Marenco, Pineto Brachetto d’Acqui, Italy, Piemonte

New year's eve menu bettans bar

Amuse

Seared beef tartare on a beetroot macaron with roasted shallot aioli and red onion drops

N.V. Pol Roger Brut Réserve, France, Champagne

Starter

Lobster soup

Gratinated lobster

Served with a puff pastry twist filled with Västerbotten cheese

2023 Kellerei Cantina Terlan, Terlaner Cuvée, Italy, Alto Adige

Main course

Seafood platter with oysters, langoustines, prawns, smoked prawns and marinated mussels

Served with yuzu aioli, spiced mayonnaise and whipped truffle butter, accompanied by sourdough bread, rye bread and crisp seed crackers from our bakery

Weinrieder Riesling Ried Bockgärten, Austria

Dessert

Chocolate and nougat tartlet with chocolate sorbet, torched raspberry meringue, salted caramel sauce, candied nuts and raspberry coulis

2025 Marenco, Pineto Brachetto d’Acqui, Italy, Piemonte

Champagne at midnight: N.V. Pol Roger Brut Réserve, France, Champagne

New year's eve menu DELUXE

Amuse

Seared beef tartare on a beetroot macaron with roasted shallot aioli and red onion drops

Seared tuna with Oscietra caviar, chives and a vodka shot

N.V. Pol Roger Brut Réserve, France, Champagne

Starter

Seafood tartare with lobster emulsion, lobster pearls, Kalix vendace roe, rye bread crisps and chive oil

2024 Hessenstein, Riesling Trocken, Germany, Rheingau

Main course

Pan-fried beef fillet tournedos with port wine sauce, oxtail and truffle croquette, golden raisin chutney, tenderstem broccoli, citrus-marinated baby carrot and potato purée with browned butter

2020 Perelada, 5 Finques Reserva, Spain, Empordà

Selection of cheeses

Guldklimp, Den Hvide Dame and Måneskær with fig preserve and crisp seed crackers

Le Cidre de Christian Drouin, France, Normandie

Dessert

Chocolate and nougat tartlet with chocolate sorbet, torched raspberry meringue, salted caramel sauce, candied nuts and raspberry coulis

2025 Marenco, Pineto Brachetto d’Acqui, Italy, Piemonte

Champagne at midnight: N.V. Pol Roger Brut Réserve, France, Champagne

MENu friday january 1

Choose from two starters, three main courses and two desserts.

STARTER

• Skagen on butter-fried brioche with red onion drops, chives and vendace roe
• Duck bonbons with apple, horseradish, charred leek and browned butter powder

MAIN COURSE

• Red sole with Sandefjord sauce, crab croquette, sautéed leek, radish, lemon pearls and potato purée with browned butter
• Fried chicken breast with butter-enriched port wine sauce, fried chanterelles, pork belly, poached yellow beets and potato gratin
• Pumpkin risotto with a crispy Gammel Knas cheese croquette, rocket and salted roasted pumpkin seeds

DESSERT

• Crunchy apple pie with cardamom bavaroise, cinnamon and chocolate pieces
• Chocolate pâté with vanilla ice cream, salted caramel sauce and raspberry compote

MENu saturday january 2

Choose from two starters, three main courses and two desserts.

STARTER

• Tuna tartare with capers, parsley, shallot, lemon and roasted onion aioli
• Cured venison with lingonberry aioli, sweetened lingonberries, fried parsnip, pickled onion and blue cheese cream

MAIN COURSE

• Butter-fried pollock loin with roe sauce, shellfish croquette, lemon-roasted potatoes and a crudité of fennel, silver onion, spinach and prawns
• Pink-roasted beef rostas with port wine sauce, wild mushroom croquette, fried broccolini, oyster mushrooms and potato cake with truffle
• Spicy goulash with chanterelles, beans, parsnip and garlic-gratinated sourdough bread

DESSERT

• Dark chocolate tart with Calvados ice cream, blueberry meringue and fresh berries
• Vanilla panna cotta with orange jelly, honey crunch, chocolate pearls and browned butter powder

MENu sunday january 3

Choose from two starters, three main courses and two desserts.

STARTER

• Tylösand Skagen with vendace roe on butter-fried brioche, red onion drops and chives
• Tylöhus charcuterie and cheese: 18-month-aged Serrano ham, truffle salami, Brillat-Savarin, Gammel Knas cheese, marmalade, Nocellara olives, spiced roasted nuts and the bakery’s seed crackers

MAIN COURSE

• Salmon and cod bouillabaisse with saffron aioli, fennel, tomato and garlic croutons
• Oven-roasted veal tri-tip with red wine sauce, chimichurri emulsion, tomato and onion chutney and roasted root vegetabless
• Pappardelle with creamy truffle pesto, wild mushrooms, browned onion and rocket

DESSERT

• Sea buckthorn mousse with chocolate ganache in a wafer, caramelised white chocolate, chocolate crisp and fresh berries
• Classic crunchy crème brûlée with bourbon vanilla and fresh berries