{"id":1529,"date":"2015-03-03T13:31:21","date_gmt":"2015-03-03T13:31:21","guid":{"rendered":"http:\/\/dev.bullet.io\/branno\/mat-fest\/a-la-carte\/"},"modified":"2026-09-09T14:03:45","modified_gmt":"2026-09-09T14:03:45","slug":"a-la-carte","status":"publish","type":"page","link":"https:\/\/brannovardshus.se\/de\/mat-fest\/a-la-carte\/","title":{"rendered":"Men\u00fc"},"content":{"rendered":"

Please note that the kitchen may have closed or reduced capacity 1-2 hour before ordinary closing time, for more information call the restaurant at 031-97 04 78.\u00a0<\/span><\/span><\/em><\/p>\n

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For music events and other major events at V\u00e4rdshuset and Br\u00e4nn\u00f6 another menu may apply, for info call the restaurant at 031-970478.\u00a0<\/p>\n

Thursday and Friday until 4 PM, a special lunch menu is available.\u00a0\u00a0<\/p>\n

F\u00d6RR\u00c4TTER \/ STARTERS<\/strong><\/p>\n

Toast Skagen 175<\/strong>:-\/225: \u2013<\/strong><\/p>\n

Shrimp salad on butter-toasted bread (G\/L)<\/em><\/p>\n

Liten skaldjurssoppa med saffran, r\u00e4kor, s\u00e4songens prim\u00f6rer, vitl\u00f6ksbr\u00f6d 165: \u2013<\/strong><\/p>\n

Small shellfish soup with saffron, shrimps, seasonal vegetables, garlic bread (G\/L)<\/em><\/p>\n

Ost & charkbricka, Kvibille \u00e4del, parmaskinka, Milano salami, f\u00e4rska b\u00e4r, fikon,<\/strong><\/p>\n

balsamicochips (1-2 personer) 185: \u2013<\/strong><\/p>\n

Cheese & charcuterie board, Kvibille blue cheese, Parma ham, Milano salami, fresh berries,<\/em><\/p>\n

figs, balsamic chips (1\u20132 persons) (L)<\/em><\/p>\n

VARMR\u00c4TTER \/ MAIN COURSES<\/strong><\/p>\n

Torskrygg, brynt sandefjordss\u00e5s, ugnsrostad f\u00e4nk\u00e5l, handskalade r\u00e4kor, potatispur\u00e9 375:-\u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/p>\n

Cod loin, \u201dsandefjords sauce\u201d, oven-roasted fennel, shrimps, potato puree (L)<\/em><\/p>\n

Fisk & skaldjurssoppa, vit fisk, saffran, handskalade r\u00e4kor, s\u00e4songens prim\u00f6rer, vitl\u00f6ksbr\u00f6d\u00a0 275:-\u00a0 \u00a0<\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/p>\n

Fish & shellfish soup with saffron, shrimps, white fish and seasonal vegetables (G\/L)<\/em><\/p>\n

Fish and chips, tartars\u00e5s, picklad r\u00f6dl\u00f6k, citronklyfta, maltvin\u00e4ger 255: \u2013<\/strong><\/p>\n

Fish and chips, tartar sauce, pickled red onion, lemon, malt vinegar (G)<\/em><\/p>\n

Steak au Poivre, ryggbiff, gr\u00f6npeppar & cognacs\u00e5s, grillad tomat, haricots verts, potatisterrine smaksatt med parmesan 325: \u2013<\/strong><\/p>\n

Steak au Poivre, sirloin steak, green pepper & cognac sauce,\u00a0 grilled tomato, green beans, potato terrine flovered with parmesan (L)<\/em><\/p>\n

Wallenbergare, kalvf\u00e4rs, skirat sm\u00f6r, gr\u00f6na \u00e4rtor, r\u00e5r\u00f6rda lingon, potatispur\u00e9 235: \u2013<\/strong><\/p>\n

Wallenbergare, minced veal, browned butter, green peas, lingonberries, potato puree (G\/L)<\/em><\/p>\n

Br\u00e4nn\u00f6burgare, 180gr h\u00f6grev, sallad, tryffeldressing, cheddarost, karamelliserad l\u00f6k, pommes (g\u00e5r \u00e4ven att f\u00e5 vegetariskt med halloumi)\u00a0 255:-\u00a0\u00a0<\/strong>\u00a0<\/p>\n

Br\u00e4nn\u00f6 Burger, 180gr prime rib, lettuce, truffle fressing, cheddar cheese, caramelized onions, fries (alt. halloumi for vegetarian) (G\/L)<\/em>\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/p>\n

Vegetarisk lasagne, tomats\u00e5s, mozzarella, f\u00e4rsk basilika, rucola, tomatsallad, vinaigrette (G\/L) 189:-\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong><\/p>\n

Vegetarian lasagne, tomato sauce, mozzarella, fresh basil, aragula, tomato salad, vinaigrette (G\/L)<\/em><\/p>\n

DESSERT<\/strong><\/p>\n

Lasse Dahlquist bakelse, chokladmousse och ringlad vit och m\u00f6rk choklad 135: \u2013<\/strong><\/p>\n

Lasse Dahlquist pastry with chocolate mousse (L)<\/em><\/p>\n

Cr\u00e8me br\u00fbl\u00e9e med passionsfruktssorbet 115: \u2013<\/strong><\/p>\n

Cr\u00e8me br\u00fbl\u00e9e with passion fruit sorbet (L)<\/em><\/p>\n

Karamelliserad getost med hackade mandlar 95: \u2013<\/strong><\/p>\n

Caramelised goat cheese with chopped almonds (L\/N)<\/em><\/p>\n

B\u00e4rpaj med vaniljs\u00e5s 89: \u2013<\/strong><\/p>\n

Berrypie with vanilla sauce (G\/L\/N)<\/em><\/p>\n

BARNMENY \/ CHILDREN\u2019S MENU<\/strong><\/p>\n

Hamburgare med pommes\u00a0(G\/L)<\/em>\u00a0135: \u2013<\/strong><\/p>\n

Pannkakor, gr\u00e4dde, hallonsylt\u00a0(G\/L)<\/em>\u00a095: \u2013<\/strong><\/p>\n

Vaniljglass, choklads\u00e5s, mar\u00e4ng\u00a0(G\/L\/N)<\/em>\u00a089: \u2013<\/strong><\/p>\n

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P\u00e5 meny har vi m\u00e4rkt upp de r\u00e4tter som inneh\u00e5ller: laktos (L), gluten (G) samt n\u00f6tter (N).\u00a0<\/strong><\/em><\/p>\n

2026-09-05<\/p>\n

With reservations for changes.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

Please note that the kitchen may have closed or reduced capacity 1-2 hour before ordinary closing time, for more information call the restaurant at 031-97 04 78.\u00a0 For music events and other major events at V\u00e4rdshuset and Br\u00e4nn\u00f6 another menu may apply, for info call the restaurant at 031-970478.\u00a0 Thursday and Friday until 4 PM, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":1500,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/pages\/1529"}],"collection":[{"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/comments?post=1529"}],"version-history":[{"count":23,"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/pages\/1529\/revisions"}],"predecessor-version":[{"id":11234,"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/pages\/1529\/revisions\/11234"}],"up":[{"embeddable":true,"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/pages\/1500"}],"wp:attachment":[{"href":"https:\/\/brannovardshus.se\/de\/wp-json\/wp\/v2\/media?parent=1529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}