{"id":1528,"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":"2026-05-14T15:46:13","modified_gmt":"2026-05-14T15:46:13","slug":"a-la-carte","status":"publish","type":"page","link":"https:\/\/brannovardshus.se\/en\/mat-fest\/a-la-carte\/","title":{"rendered":"Menu"},"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.<\/span><\/span><\/em><\/em><\/p>\n

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

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Instagram branno.vardshus.<\/p>\n

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Scanna namntaggen p\u00e5 Instagram f\u00f6r att f\u00f6lja branno.vardshus.<\/p>\n

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

Toast Skagen\u00a0<\/strong>125:-\/195: \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) 189: \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, r\u00e4kor, riven pepparrot, svamp, brynt sm\u00f6r, dillslungad potatis, r\u00f6dbetor, kapris 325:-\u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/p>\n

Cod loin with shrimps, horseradish, browned butter, dill potatoes, beetroot and capers (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

Panerad kolja, \u00f6rtaioli, grillad citron, picklad r\u00f6dl\u00f6k, f\u00e4rskpotatis 235: \u2013<\/strong><\/p>\n

Breaded haddock, herb aioli, grilled lemon, pickled red onion, new potatoes (G<\/em><\/p>\n

Sillmacka, matjessill, potatis, v\u00e4llagrad ost, pepparrotskr\u00e4m, \u00e4pple, r\u00f6dl\u00f6k, dill,<\/strong><\/p>\n

brynt sm\u00f6r, r\u00e5gbr\u00f6d 185: \u2013<\/strong><\/p>\n

Matjes herring sandwich with potato, aged cheese, apple, red onion and dill (G\/L)<\/em><\/p>\n

Steak minute, ryggbiff, caf\u00e9 de Paris sm\u00f6r, pommes, grillad tomat, haricots Vertes \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 295: \u2013<\/strong><\/p>\n

Steak minute, sirloin steak, Caf\u00e9 de Paris butter, fries, grilled tomato, green beans (L)<\/em><\/p>\n

Husets k\u00f6ttbullar, gr\u00e4dds\u00e5s, r\u00e5r\u00f6rda lingon, pressgurka, f\u00e4rskpotatis\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 195: \u2013<\/strong><\/p>\n

House meatballs, cream sauce, stirred lingonberries, pressed cucumber, new potatoes (G\/L)<\/em><\/p>\n

Br\u00e4nn\u00f6burgare, briochebr\u00f6d, 2x90g h\u00f6grev, r\u00f6kt majonn\u00e4s, sallad, dubbel cheddar, bacon, pommes och dip\u00a0 225:-\u00a0\u00a0<\/strong>\u00a0<\/p>\n

Br\u00e4nn\u00f6 Burger with double cheddar, bacon, fries and dip (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

Tagliatelle ai funghi, skogschampinjoner, schalottenl\u00f6k, vitl\u00f6k, citron, gr\u00e4dde, parmesan,<\/strong><\/p>\n

serveras med vitl\u00f6ksbr\u00f6d 195:-\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

Tagliatelle with forest mushrooms, cream, lemon and Parmesan (G\/L)<\/em><\/p>\n

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

Lasse Dahlquist bakelse, chokladmousse och ringlad vit och m\u00f6rk choklad 125: \u2013<\/strong><\/p>\n

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

Cr\u00e8me br\u00fbl\u00e9e med passionsfruktssorbet 95: \u2013<\/strong><\/p>\n

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

Karamelliserad getost med hackade mandlar 90: \u2013<\/strong><\/p>\n

Caramelised goat cheese with chopped almonds (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>\u00a0 79: -\/89: \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

2026-05-14<\/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. For music events and other major events at V\u00e4rdshuset and Br\u00e4nn\u00f6 and sometimes during midday (Thursday and Friday) another menu may apply, for info call the restaurant at […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":1499,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/pages\/1528"}],"collection":[{"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/comments?post=1528"}],"version-history":[{"count":19,"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/pages\/1528\/revisions"}],"predecessor-version":[{"id":11055,"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/pages\/1528\/revisions\/11055"}],"up":[{"embeddable":true,"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/pages\/1499"}],"wp:attachment":[{"href":"https:\/\/brannovardshus.se\/en\/wp-json\/wp\/v2\/media?parent=1528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}