{"id":721,"date":"2022-04-15T08:59:16","date_gmt":"2022-04-15T06:59:16","guid":{"rendered":"http:\/\/hihbistro.se\/?page_id=721"},"modified":"2026-05-19T15:16:04","modified_gmt":"2026-05-19T13:16:04","slug":"a-la-carte","status":"publish","type":"page","link":"https:\/\/hihbistro.se\/index.php\/a-la-carte\/","title":{"rendered":"\u00c0 la carte"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.20.2″ background_color=”#353535″ custom_padding=”|||0px||” global_colors_info=”{}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider show_divider=”off” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_text_color=”#9f8063″ global_colors_info=”{}”]<\/p>\n

Al\u00e1 Carte<\/h1>\n

[\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.20.2″ _module_preset=”default” min_height=”54.8px” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider show_divider=”off” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.20.2″ _module_preset=”default” width=”81%” custom_margin=”|-74px||41px||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_text_color=”#9f8063″ custom_padding=”7px||2px|||” global_colors_info=”{}”]<\/p>\n

F\u00f6rr\u00e4tter\u00a0<\/em><\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font_size=”16px” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n

Skagenr\u00f6ra\u00a0 <\/strong>\u00bd 155.-\u00a0\u00a0 1\/1 295.-<\/p>\n

Klassisk Skagenr\u00f6ra, precis som vi l\u00e4rde oss av Erik. Serverad med sm\u00f6rstekt br\u00f6d, picklad l\u00f6k & citron<\/p>\n

\u00a0<\/em><\/p>\n

L\u00f6jrom <\/strong>-175.-<\/p>\n

Fluffigt potatisskum, dillolja och rostat r\u00e5gbr\u00f6d toppas med Kalixl\u00f6jrom<\/p>\n

\u00a0<\/em><\/p>\n

Vitl\u00f6ksbr\u00f6d <\/strong>-65.-<\/p>\n

Krispig, rykande het och goffig baguette fylld med vitl\u00f6kssm\u00f6r, parmesan och \u00f6rter<\/p>\n

\u00a0<\/strong><\/p>\n

Sparris <\/strong>-155.-<\/p>\n

Ljummen gr\u00f6n sparris med thaini- & ramsl\u00f6ksemulsion, rostad mandel, krossade sesamfr\u00f6n och tagetes<\/p>\n

 <\/p>\n

\u00a0<\/strong><\/p>\n

R\u00e5biff<\/strong> \u00bd 155.-\u00a0\u00a0 1\/1 315.-<\/p>\n

Handskuret innanl\u00e5r fr\u00e5n Annelunds G\u00e5rd i asiatisk vinigrette, emulsion p\u00e5 r\u00f6d curry & rostad paprika toppas med mynta, koriander samt potatis- & chilistr\u00f6ssel\u00a0<\/p>\n

 <\/p>\n

 <\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font_size=”16px” header_text_color=”#9f8063″ custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n

Varmr\u00e4tter\u00a0<\/em><\/h1>\n

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

Blomk\u00e5l<\/strong>-255.-<\/p>\n

Bakad och gratinerad miniblomk\u00e5l med Sandefjords\u00e5s, rabarber, \u00f6rter och potatisfras<\/p>\n

\u00a0<\/strong><\/p>\n

H\u00e4lleflundra<\/strong> -355.-<\/p>\n

Liten h\u00e4lleflundra, bakad med sm\u00f6r och k\u00e4rlek. Toppas med cornichons, kapris samt jalape\u00f1o- och gr\u00f6n\u00e4rtsskum och serveras med sm\u00f6rslungad f\u00e4rskpotatis<\/p>\n

 <\/p>\n

Fj\u00e4llr\u00f6ding <\/strong>-395.-<\/p>\n

Egenr\u00f6kt fj\u00e4llr\u00f6ding serverad med sparris, sl\u00e4t mandelpotatispur\u00e9 och brynt sojasm\u00f6r<\/p>\n

\u00a0<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Ryggbiff <\/strong>-410.-<\/p>\n

Timjansstekt ryggbiff med vit portvinss\u00e5s, Pommes Anna, l\u00f6kcr\u00e8me och vildsparris<\/p>\n

\u00a0<\/strong><\/p>\n

Oxkind Bourguignon <\/strong>-325.-<\/p>\n

Nattbakad och r\u00f6dvinsbadad oxkind fr\u00e5n L\u00f6vsta G\u00e5rd, serveras med sl\u00e4t potatispur\u00e9, inkokta sm\u00e5l\u00f6kar, varmr\u00f6kt baconsida och toppas med rotfruktschips<\/p>\n

 <\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_text_color=”#9f8063″ global_colors_info=”{}”]<\/p>\n

Dessert<\/em><\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font_size=”16px” custom_margin=”19px|||||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n

Rabarber<\/strong>-120.-<\/p>\n

Frozen Cheescake med rabarber, spr\u00f6d kexbotten och f\u00e4rska hallon<\/p>\n

 <\/p>\n

Cr\u00e8me br\u00fbl\u00e9e<\/strong> -115.-<\/p>\n

V\u00e5r alltid lika popul\u00e4ra klassiker fr\u00e5n Elins lilla r\u00f6da bok, kommer med kn\u00e4ckig yta och serveras med f\u00e4rska hallon [glutenfri]<\/p>\n

 <\/p>\n

Mar\u00e4ngswiss<\/strong> -115.-<\/p>\n

Mj\u00f6lkchokladchantilly, ganasch samt v\u00e5r banan- & dulce de lecheglass toppas med mar\u00e4ngflarn<\/p>\n

\u00a0<\/em><\/p>\n

En kula glass eller sorbet<\/strong> -55.-<\/p>\n

Fr\u00e5ga om kv\u00e4llens smak<\/span><\/p>\n

 <\/p>\n

T\u00eate de Moine<\/strong> -130.-<\/p>\n

Den h\u00e4rligt kr\u00e4miga och svarvade osten serverad med marconamandlar samt marmelad p\u00e5 sultanrussin, rabarber & jordgubbar \u00a0[glutenfri]<\/p>\n

 <\/p>\n

 <\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font_size=”16px” custom_padding=”||0px|||” global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_text_color=”#9f8063″ global_colors_info=”{}”]<\/p>\n

F\u00f6r de yngsta (upp till 12\u00e5r)\u00a0<\/em><\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font_size=”16px” header_text_color=”#9f8063″ width=”100%” custom_padding=”1px||0px|||” global_colors_info=”{}”]<\/p>\n

Ragu Bolognese <\/strong>-115.-<\/p>\n

Mustig ragu p\u00e5 h\u00f6grev fr\u00e5n L\u00f6vsta G\u00e5rd serverad med rigatoni och f\u00e4rskriven parmesanost.<\/p>\n

 <\/p>\n

Pannkakor <\/strong><\/p>\n

V\u00e5ra sm\u00f6rstekta pannkakor med egengjord sylt och l\u00e4ttvispad gr\u00e4dde<\/p>\n

2st \u2013 95.-<\/p>\n

4st \u2013 145.-<\/p>\n

 <\/p>\n

\u2026resten av menyn <\/strong><\/p>\n

Det mesta p\u00e5 vanliga menyn ordnar vi s\u00e5klart i barnportion. Fr\u00e5ga\u2026<\/p>\n

 <\/p>\n

 <\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Al\u00e1 CarteF\u00f6rr\u00e4tter\u00a0Skagenr\u00f6ra\u00a0 \u00bd 155.-\u00a0\u00a0 1\/1 295.- Klassisk Skagenr\u00f6ra, precis som vi l\u00e4rde oss av Erik. Serverad med sm\u00f6rstekt br\u00f6d, picklad l\u00f6k & citron \u00a0 L\u00f6jrom -175.- Fluffigt potatisskum, dillolja och rostat r\u00e5gbr\u00f6d toppas med Kalixl\u00f6jrom \u00a0 Vitl\u00f6ksbr\u00f6d -65.- Krispig, rykande het och goffig baguette fylld med vitl\u00f6kssm\u00f6r, parmesan och \u00f6rter \u00a0 Sparris -155.- Ljummen gr\u00f6n […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

\u00c0 la carte<\/h2>\n

Lite sm\u00e5tt<\/h2>\n

Chirre&Dirre<\/h2>\n

-fr\u00e5ga om kv\u00e4llens kombo<\/h2>\n

<\/h2>\n

74.-<\/h2>\n

Oliver<\/h2>\n

Marinerade oliver<\/h2>\n

<\/h2>\n

53.-<\/h2>\n

Sotad Manchego<\/h2>\n

Sotad spansk f\u00e5rost med rostade n\u00f6tter och honung<\/h2>\n

<\/h2>\n

110.-<\/h2>\n

F\u00f6rr\u00e4tter<\/h2>\n

Fogd\u00f6kossa<\/h2>\n

R\u00e5biff p\u00e5 handskuret innanl\u00e5r. Smak fr\u00e5n limeblad, citrongr\u00e4s, soja, ingef\u00e4ra & sesam. Toppas med friterade glasnudlar och b\u00f6ngroddar.<\/h2>\n

<\/h2>\n

158.-<\/h2>\n

Svecia&'Nduja<\/h2>\n

Krokett p\u00e5 mandelpotatis och Sveciaost, serverad med majonn\u00e4s p\u00e5 italiensk salami.\n-G\u00e5r att f\u00e5 vegetarisk<\/h2>\n

135.-<\/h2>\n

Vitl\u00f6ksbr\u00f6d2.0<\/h2>\n

Gratinerad baguette med vitl\u00f6k, \u00f6rter, parmesan och redigt med sm\u00f6r.<\/h2>\n

93.-<\/h2>\n

Varmr\u00e4tter<\/h2>\n

Ramen<\/h2>\n

Japanska nudlar, flankstek av Black Angus, 63graders-\u00e4gg, krispigt gr\u00f6nt, enokisvamp och koriander. Serveras i v\u00e5r mustiga buljong p\u00e5 oxsvans, m\u00e4rgben och rostad vitl\u00f6k.<\/h2>\n

<\/h2>\n

265.-<\/h2>\n

Skrei<\/h2>\n

V\u00e5r tolkning av en klassisk fiskgrat\u00e4ng. Fin-fin firre gratineras med hummers\u00e5s, lagrad ost och Pommes Duchesse. Toppas med handpillade r\u00e4kor, citron och dill.<\/font><\/h2>\n

<\/h2>\n

285.-<\/h2>\n

Mac n' cheese<\/h2>\n

Totalt ost- och tryffelbombad rigatoni toppad med f\u00e4rsk italiensk tryffel, friterad l\u00f6k och tryffelpeccorino<\/font><\/h2>\n

<\/h2>\n

235.-<\/h2>\n

Farsans lammk\u00f6tt<\/h2>\n

Rosabakat lammk\u00f6tt fr\u00e5n Mattias familjeg\u00e5rd, R\u00f6nninge By, serveras \"Osso Buco-style\" med gremulata, f\u00e4nk\u00e5l och gyllene polentakaka.<\/h2>\n

<\/h2>\n

285.-<\/h2>\n

Krispigt l\u00e5r<\/h2>\n

Schnitzel p\u00e5 urbenat kycklingl\u00e5r, serveras med kryddsm\u00f6r, citronettedressade \u00f6rter och bacongratinerad potatis.<\/h2>\n

<\/h2>\n

230.-<\/h2>\n

Dessert<\/h2>\n

Chokladbr\u00fbl\u00e9e<\/h2>\n

Br\u00fbl\u00e9e med mj\u00f6lkchoklad, chokladcr\u00e8me coh f\u00e4rska hallon<\/h2>\n

<\/h2>\n

115.-<\/h2>\n

Cheesecake (p\u00e5 svenska)<\/h2>\n

Klassisk ostkaka med mandel och r\u00e5socker, serveras med vispad gr\u00e4dde och nykokt hallonsylt<\/font><\/h2>\n

<\/h2>\n

105.-<\/h2>\n

Pi\u00f1a Colada<\/h2>\n

Rombakad och karamelliserad ananas med kokos- och limeglass och rostad kokos.<\/h2>\n

<\/h2>\n

115.-<\/h2>\n

Chokladtryffel<\/h2>\n

Tryffel med recept fr\u00e5n v\u00e5rt blonda bombnedslag till konditor.<\/h2>\n

<\/h2>\n

35.-<\/h2>\n

Sotad Manchego<\/h2>\n

<\/h2>\n

Sotad spansk f\u00e5rost med honung och rostade n\u00f6tter<\/h2>\n

<\/h2>\n

110.-<\/h2>\n

F\u00f6r de yngsta<\/h2>\n

Fl\u00e4skpannkaka<\/h2>\n

Nygr\u00e4ddad fl\u00e4skpannkaka med krispigt bacon och r\u00e5r\u00f6rda lingon<\/font><\/h2>\n

<\/h2>\n

95.-<\/h2>\n

Alla varmr\u00e4tter fr\u00e5n menyn...<\/h2>\n

...g\u00e5r att best\u00e4lla i halvportion.<\/h2>\n

Fr\u00e5ga oss vid allergier.<\/h2>","_et_gb_content_width":"","footnotes":""},"class_list":["post-721","page","type-page","status-publish","hentry"],"yoast_head":"\n\u00c0 la carte - Han i H\u00f6rnet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hihbistro.se\/index.php\/a-la-carte\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c0 la carte - Han i H\u00f6rnet\" \/>\n<meta property=\"og:description\" content=\"Al\u00e1 CarteF\u00f6rr\u00e4tter\u00a0Skagenr\u00f6ra\u00a0 \u00bd 155.-\u00a0\u00a0 1\/1 295.- Klassisk Skagenr\u00f6ra, precis som vi l\u00e4rde oss av Erik. 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