Banquet hall for parties, weddings

We can satisfy most demands in our banqueting hall.

We arrange an enjoyable meal with hors d’oeuvres, an emotional family reception or serve specially planed dinners with drinks of your choice. We also organize seminaries or exhibitions for companies.

During the warmer months of the year you also enjoy the fresh air out on the banqueting rooms terrace, which overlooks the Nordic Museum of cultural history.

In direct connection with our banquet room is our beautiful wine cellar, filled with quality wine. Here we organize wine tasting or other arrangements.

We have several alternatives for companies that want an activity in connection with their dinner. For example we have Gourmet Art in collaboration with Anders Palmér, where the guest paints, tastes wine and prepares the dinner before its time to eat. Another suggestion is to enjoy flowers in cooperation with Melanders. Make your own arrangement or watch when a bridal bouquet is being made. You can also try kroki – under guidance you will paint a model for an hour, maybe with a glass of wine in your hand.

Email: restaurangen@kallhagen.se
Phone: 08-665 03 10

Banquet Hall

There are plenty of opportunities, but it’s not always easy to make them as special as you might want them to be. Contact us and we will help you bring that little extra to your party or reception.

We can help you arrange parties for every moment of your life, baptisms, weddings, birthdays, wedding days and even hours of commemoration after funerals. Every occasion requires consideration and loving planning.

We can also help you organise company parties, private parties and other sorts of arrangements.

Cakes

Everybody knows the finishing touch of a party is a wonderful cake!

Suggested menu January1 – April 30 2013

We need you to pre-order the menu 3 days before the visit and any short fall must be notified to the restaurant three days before your dinner reservation. If not we will charge all the ordered menus. To give you the best experience, service and quality, we ask you to order the same menu for the whole party, except for food allergies and vegetarian diets.

Källhagens meny
Truffled potato vichyssoise with salmon and avruga caviar

Herb Roasted guinea fowl Bourgignonne served with potato pure.

This season’s truffles (two flavors)

495:-

Klassisk meny
Creamy shrimp salad on ryebread with bleak roe and a dill & apple salad

Beef Tournedos served with confit potatoes, creamed ragout of forest mushrooms, onions, bacon and a red wine sauce

Crème Brûlée

665:-

Villans meny
Terrin of foie gras served with a salad of confit duck and sauternes poached figs.

Slightly salted grilled halibut served with red beet carpaccio, horseradish, poached egg and dill potatoes

Warm chocolate fondant served with rasberry ice cream and caramelized pistachio nuts.

695:-

Suggested menu May 1 – July 31 2013

We need you to pre-order the menu 3 days before the visit and any short fall must be notified to the restaurant three days before your dinner reservation. If not we will charge all the ordered menus. To give you the best experience, service and quality, we ask you to order the same menu for the whole party, except for food allergies and vegetarian diets.

Källhagens meny
Egg-anchovy salad on dark flavored with brow butter served with caviar, dill and lemon

Grilled chicken Supreme served with a ragout of potatoes-& asparagus and terragonsauce.

This seasons´ truffles (two flavors)

565:-

Klassisk meny
Creamy shrimp salad on ryebread with bleak roe and a dill & apple salad

Beef Tournedos served with confit potatoes, creamed ragout of forest mushrooms, onions, bacon and a red wine sauce

Crème Brûlée

665:-

Villans meny
Rosemary marinated lamb fillet served with garlic creme and asparagus salad

Grilled Rainbow Trout served with a seafood hollandaise sauce and a warm primeur salad

Rhubarb and almond cake served with strawberry sorbet and choclate crisps

685:-

Suggested menu August 1 – September 30 2013

We need you to pre-order the menu 3 days before the visit and any short fall must be notified to the restaurant three days before your dinner reservation. If not we will charge all the ordered menus. To give you the best experience, service and quality, we ask you to order the same menu for the whole party, except for food allergies and vegetarian diets.

Källhagens meny
Creamy lobster soup served with a terrine of poppy and Svecia cheese

Terragon spiced veal medallions with fried with a potatoe puree seasoned with parmesan cheese and a ragout of artichoke-& tomatoes and terragon sauce

This season’s truffles (two flavors)

560:-

Klassisk meny
Creamy shrimp salad on ryebread with bleak roe and a dill & apple salad

Beef Tournedos served with confit potatoes, creamed ragout of forest mushrooms, onions, bacon and a red wine sauce

Crème Brûlée

665:-

Villans meny
Beef carpaccio served with aged comté cheese, pickled mushrooms and a herb tomato confit.

Seared Cod from the Barents Sea, served with chantarelles, truffle butter and cauliflower cremé

Cloudberry & chocolate desserts

695:-

Suggested menu October 1 – November 30 2013

We need you to pre-order the menu 3 days before the visit and any short fall must be notified to the restaurant three days before your dinner reservation. If not we will charge all the ordered menus. To give you the best experience, service and quality, we ask you to order the same menu for the whole party, except for food allergies and vegetarian diets.

Källhagens meny
Nobis salad with smoked bacon, poached eggs and parmesan cheese

Dill and lemon fried salmon fillet topped with caviar served with a fennel puree ans a frothy champagne sauce.

Truffles (two flavors)

565:-

Klassisk meny
Creamy shrimp salad on ryebread with bleak roe and a dill & apple salad

Beef Tournedos served with confit potatoes, creamed ragout of forest mushrooms, onions, bacon and a red wine sauce

Crème Brûlée

665:-

Villans meny
Lobster soup with stored cheese terrine and a dill flavored seafoodtartar

Roast fallow deerfillet with blackcurrant sauce and a potato seasoned with parsley and bone marrow

Lemon tarte with candied plums and newly made vanilla ice cream

695:-