Potatis Dumpling, Pork, Smoked Cheese ($6 on Bar Menu)
Berselius refers to this dish as “classic Swedish—every day home food.” The lightly fried, doughy potato dumplings are stuffed with a mixture of pork belly and cabbage, and presented over a smoked cheese sauce with fennel fronds and pollen.
Poached Egg, Cabbage, Black Kale, Seaweed ($8 on Bar Menu)
To create this sizeable bar snack, what Berselius simply calls “yummy fall food,” he pairs a poached egg with whole roasted cabbage, fried kale, and seaweed for brightness.
Dried Pig’s Blood, Sea-Buckthorn Berry
Tasting menu diners will likely be presented with this sweet-savory snack of dried pig’s blood and local sea-buckthorn berry. The chip-like piece of dried blood is garnished with a dot of berry jam and jelly, plated opposite a single raw berry. The pig’s blood is “sweet, irony, and salty,” explains Berselius. “You eat that first and then the tart berry after acts like a palate cleanser.”
Dried Maine Shrimp, Cucumber, Dill, Rapeseed Oil
For this tasting menu opening course, Berselius combines smoked and dried Maine shrimp with small wheels of cucumber, dill, and rapeseed oil, which he favors for its distinct unrefined flavor. “It tastes like a field,” says Berselius of the dish’s Scandinavian inspired grassy-floral profile.
Salsify, Lichen, Forest Leaves and Herbs
Despite its delicate presentation, chef Berselius assures that this dish—a composed mélange of salsify, celery root, wild turnip, wild carrot, lichen, and forest leaves—is “warm and hearty.” Typically served as the second to last course in the six-part tasting menu, the forest-inspired plate is finished tableside with an earthy, aromatic broth made from forest leaves and lichen.