At the City Hall Cellar you can enjoy a Nobel Menu, served on the special Nobel service, the very same service used at the Nobel Banquet. Groups of minimum 8 persons can choose a menu from any of the past Nobel Menus from 1901 until today.
Bookings for this is required no later than 5 weekdays before arrival.
2001 - 2004
2001
Lobster and cauliflower buds on a bed of cauliflower purée with langoustine aspic and coral salad. Served with a Nobel roll.
Quail stuffed with chopped duck liver. Served with cep ragout, sundried tomatoes, fresh green asparagus, Madeira gravy and chervil purée.
Vanilla ice cream and black currant parfait on a thin meringue base. Served with a dainty caramelbiscuit.
2002
Red beet and goats milk cheese tartlet with marinated coquille Saint Jaques and Dublin prawns served with truffle vinaigrett. Served with a Nobel roll.
Swedish venison fillet seasoned and roasted, presented with root vegetables, ratte potatoes, lingonberry chutney and cinnamon au jus.
2003
Sélection Suédoise
Bleak roe cheese cake,
Baked Baltic herring with tomato and dill,
Marinated salmon with cucumber,
spring onions and mustard,
Cold poached langoustine
with Jerusalem artichoke crème,
Mousse of Kvibille blue cheese
on sweet brown bread
Guinea-fowl
stuffed with morels, served with cèpe,
broad beans, pumpkin and haricots verts au ragout, potato terrine and mushroom sauce
Coffee crème bavaroise on almond- and coffee biscuit with punch- and liqueur chocolate,
served with lemon- and orange salad
NOBEL MENU 2004
Lobster- and tomato terrine wirh bleak roe
Nobel roll
***
Fillet of veal with ragoû；t of root vegetables, served with potato cake and red wine gravy
***
Almond mousse with cloudberries and almond milk sorbet
WINES
Champagne Moë；t & Chandon
***
Châ；teau Corbin Michotte 1993 Saint Emilion Grand Cru
***
Châ；teau Raymond-Lafon 1998 Sauternes
***
Coffee
Mineral water
SEK 1350
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Price for a 6-course menu on request.
Price for a 4-course menu SEK 1560.
Price for a 3-course menu SEK 1350.
The prices includes ｓｅｌｅｃｔed beverages, cloakroom fee, service charge, VAT and are valid 2005.
Groups of minimum 8 persons can order any menu from 1901 and forwards. We need this booking 5 weekdays prior to arrival.
Menu 2004 minimum 2 persons, we recommend pre-booking.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Price for a 6-course menu on request.
Price for a 4-course menu SEK 1560.
Price for a 3-course menu SEK 1350.
The prices includes ｓｅｌｅｃｔed beverages, cloakroom fee, service charge, VAT and are valid 2005.
Groups of minimum 8 persons can order any menu from 1901 and forwards. We need this booking 5 weekdays prior to arrival.
Menu 2004 minimum 2 persons, we recommend pre-booking.
以下是2000年以前的:
1994 Roulades of smoked duck breast, mango and chard
Fillet of veal with sage and PomPom mushrooms tomato stuffed with spinach, potatoes with ginger
Nobel ice-cream with spun sugar
1995 West coast special salt cod, sorrelapple salad
Herb fried fillet of red deer,ragout of mushrooms, zucchini,bacon,black currant sauce,potato cake
Nobel ice-cream parfait with spun sugar
1996 Lobster á la daube with cauliflower créme and bleak roe
Stuffed guinea-fowl with sautéed root vegetables lemon and lime sauce, Lapland potato purée
Nobel ice-cream parfait with spun sugar
1997 Artichoke gâ；teau with smoked salmon and lobster
Roast pigeon breast with a cépe and pigeon meat ragoû；t, tart raspberry sauce, onion and potato compô；te
Nobel ice-cream parfait with spun sugar
1998 Marinated artichoke heart stuffed with prawns, crayfish and fresh fennel
Fried chicken breast seasoned with black pepper and thyme Jerusalem artichoke sauce, mushroom roulade and ragout of vegetables
Nobel ice-cream with spun sugar
1999 Cream of Jerusalem artichoke garnished with lobster and bleak roe
Contre-filet of lamb wrapped in cabbage. Served with sweet-and-sour dill gravy, potato and Cheddar cheese purée and baby vegetables
Spicy ice-cream with pineapple sorbet and a pineapple and passion fruit compote
2000 Halibut and crayfish terrine with marinated Pilgrim mussels, whitefish roe crème fraî；che and tender salad
Lemon-roasted breast of duck with a vä；sterbotten timbale, chanterelle and Jerusalem artichoke Ragu and an herb potato puree
Vanilla ice-cream with lingonberry sorbet
