Nobel menus

LET THE PARTY BEGIN!

The fun actually starts with the planning. And finding a reason to celebrate is always easy. Then, all you have to do is to decide on the number of guests, the menu, whether you want an entertainer and, last but not the least, where to hold your party. The City Hall Cellar Restaurant will gladly help you with all the arrangements. We are, in fact, experienced in organising everything from small intimate dinners for private parties to the annual Nobel Banquets.

BE A NOBEL PRIZE WINNER FOR A DAY!

Every year the Nobel Prize is awarded in Stockholm at a ceremony followed by a sumptuous banquet in Stockholm’s City hall. Here in the Blue Hall 1 300 guests, including the Nobel Prize Winners, the Royal Family, representatives of the Government and Parliament, and international guests are served a three course menu and specially selected wines, all presented on the classic Nobel table setting.
You too can enjoy the same exquisite menu, served on the same fine porcelain in the City Hall’s Cellar Restaurant. A peerless culinary experience for you and your guests. Truly a meal worth remembering.
We serve the Nobel menu for parties of up to 80 diners. If you have a request of a menu from a particular year we are pleased to be at your service.

NOBEL MENUS 1901 – 2010

Nobel menu 1901

Hors d´oeuvres
Poached fillet of brill with white wine sauce
Fillet of beef Imperial
Breast of hazel-grouse with Madeira sauce
Nobel ice-cream parfait
Fruit tartlette

Nobel menu 1902

Hors d´oeuvres
Veal consommé
Lobster à la Vanderbilt
Tournedos with duxelle stuffed tomatoes
Fried partridge with virgin salad
Ice cream gâteau à la Grand hotel

Nobel menu 1903

Hors d´oeuvres
Mock turtle soup
Brill à la Amiral
Cold hazel-grouse with Champagne boiled truffles
Fried chicken with salad
Glace Royal

Nobel menu 1904

Hors d´oeuvres
Consommé with pastry puffs
Fillet of sole à la Duroc
Cold chicken à la Jeanette
Fried pheasant with salad
Ice cream gâteau à la Grand hotel

Nobel menu 1905

Hors d´oeuvres
Chicken consommé with asparagus
Fillet of sole à la Gentil Homme
Saddle of lamb with asparagus and truffle
Cold partridge with salad and artichokes
Ice cream gâteau

Nobel menu 1906

Hors d´oeuvres
Mock turtle soup
Fillet of pike-perch with grilled tomatoes and mushrooms
Chicken with peas, carrots and bacon
Cold quail with truffles and asparagus
Ice cream gâteau

1907 No banquet due to the decease of King Oscar II

Nobel menu 1908

Hors d´oeuvres
Consommé with cauliflower and haricots verts
Fillet of sole with asparagus, truffle and tomatoes
Saddle of lamb with sauce Choron
Fried pheasant with artichokes and salad
Ice cream à la Victoria

Nobel menu 1909

Chicken consommé with truffle
Fillet of turbot à la Polignac
Fillet of beef with cauliflower Hollandaise
Fried chicken with Romain salad
New haricots verts
Pears à la queen Victoria

Nobel menu 1910

Chicken consommé with veal quenelles
Fillet of sole with lobster sauce
Salted saddle of lamb with Madeira sauce
Cold fried hazel-grouse with goose liver
Green asparagus with virgin vinaigrette
Ice-cream à la Nabob

Nobel menu 1911

Consommé
Turbot with lobster and truffle in lobster sauce
Cold chicken with salad
Quail with artichoke duchesse
Charlotte à la Râchel

Nobel menu 1912

Consommé
Brill with truffles and mushrooms in white wine sauce
Saddle of lamb with sauce Bearnaise
Chicken with mousseline sauce, asparagus and truffle
Ice cream parfait à la Nobel

Nobel menu 1913

Consommé
Turbot à la Walewska
Chicken with haricots verts and ox marrow
Quail with artichoke hearts
Chocolate parfait

1914 – 1919 no banquets due to World war one

Nobel menu 1920

Consommé with new vegetables
Cold salmon with grilled tomato and haricots verts
Saddle of roe deer with artichokes and cauliflower
Asparagus
Apricot ice-cream parfait

Nobel menu 1921

Mock turtle soup
Fillet of turbot à la Walewska
Saddle of lamb with vegetables and Choron sauce
Pears with vanilla ice-cream and raspberry sauce

Nobel menu 1922

Veal consommé with cheese pastry
Fillet of turbot à la Mornay
Fried black-grouse, pastry stuffed with asparagus
Ice-cream soufflé

Nobel menu 1923 is missing

Nobel menu 1924, the Nobel prize winners could not attend

Nobel menu 1925

Consommé
Gratinated fillet of pike-perch à la Mornay
Turkey with artichokes, grilled tomato and French beans Ice-cream parfait à la Nelusko

Nobel menu 1926

Game consommé
Poached fillet of brill with mushrooms and tomato
Saddle of lamb with artichokes à la Maintenon
Pineapple with ice-cream, banana and maraschino

Nobel menu 1927

Veal consommé with cheese pastry
Fillet of turbot with oysters
Duck à la Orange with artichoke hearts
Ice-cream parfait with Petits fours

Nobel menu 1928

Chicken consommé with oxtongue
Poached turbot with oysters and truffle
Stuffed hazel-grouse with artichokes and Madeira sauce
Ice-cream soufflé

Nobel menu 1929

Veal consommé with truffle
Poached fillet of sole au Champagne
Fried cold duck with bacon, peas and salad
Ice-cream parfait with hazel nuts

Nobel menu 1930

Mock turtle soup
Salmon trout with truffles and mushrooms
Fried turkey with artichokes and salad
Ice-cream parfait with almonds and fruits

Nobel menu 1931

Creamed mushroom soup
Poached fillet of sole, cognac and shrimp sauce
Fried duck with celery
Ice-cream soufflé with curacao

Nobel menu 1932

Mock turtle soup
Poached fillet of turbot with oysters and mussels
Fried duck with stuffed tomatoes and Madeira sauce
Ice-cream soufflé with Petits Fours

Nobel menu 1933

Game consommé with cheese croûtons
Fillet of sole, with mussels, shrimps and sauce Bercy
Fried chicken with artichokes and cauliflower à la Hollandaise
Ice-cream with sweet chestnuts and Petits fours

Nobel menu 1934

Mock turtle soup
Poached fillet of sole with asparagus, crayfish and truffle
Cold pheasant with bacon, goose liver and sauerkraut Coffee ice-cream with pistachio and cherry cream

Nobel menu 1935

Consommé Chesterfield with cheese pastry
Sole roulades with scallops and Champagne sauce
Saddle of roe deer with potato cake and Madeira sauce
Mocca ice-cream parfait

Nobel menu 1936

Mock turtle soup
Fillets of sole à la maison
Hazel-grouse with butter fried banana and Waldorf salad
Glace au Four

Nobel menu 1937

Veal consommé with cheese pastry
Fillet of brill with mussels, shrimps and white wine sauce
Cold duck with artichokes, chestnuts and Maderia sauce
Almond ice-cream parfait

Nobel menu 1938

Consommé with oxtongue and truffle
Cold fillets of sole with caviar sauce
Fried breast of chicken with artichokes, truffle and salad
Ice-cream soufflé with mixed fruit

1939 – 1944, no banquets due to World war two

Nobel menu 1945

Creamed mushroom soup
Saddle of reindeer with buttered haricots verts
Ice-cream parfait à la the City hall

Nobel menu 1946

Consommé with shellfish
Roasted fillet of reindeer with lingonberry sauce
Poached pear with ice-cream

Nobel menu 1947

Sandwiches
Fried chicken with celery, bacon and onion
Apple cake with vanilla sauce

Nobel menu 1948

Veal consommé with cheese pastry
Roasted fillet of beef with mushroom and truffle
Pears Belle Hélène

Nobel menu 1949

Purée of asparagus
Brined boiled goose with red cabbage
Napoleon cake

Nobel menu 1950

Mushroom soup
Fillet of beef with artichokes and sauce Bearnaise
Nobel ice-cream parfait

Nobel menu 1951

Lobster with asparagus, truffle and sauce Bearnaise
Fried fillet of veal with sauce Polignac and truffle
Nobel ice-cream parfait

Nobel menu 1952

Russian pastry with salmon and butter
Fried chicken with salad and Madeira sauce
Nobel ice-cream parfait

Nobel menu 1953

Lobster with asparagus, truffle and sauce Béarnaise
Saddle of roe deer with chestnut purée
Fruit savarin with Marashino

Nobel menu 1954

Smoked salmon trout with creamed spinach
Fried fillet of beef with artichokes and truffle
Pears with pistachio ice-cream

Nobel menu 1955

Lobster bisque
Fillet of beef à la Bordelaise, Pommes Parisienne
Fruit bavaroise with spun sugar

Nobel menu 1956

Poached salmon in red wine sauce
Cold turkey with aspic and Mimosa salad
Cloudberry parfait with almond cake

Nobel menu 1957

Salmon trout Parisienne with herb sauce
Fried pheasant with port wine sauce
Marinated pears with frozen cream

Nobel menu 1958

Poached fillet of sole with bacon and mushroom
Cold duck breast in port wine aspic with orange sauce
Nobel ice-cream parfait

Nobel menu 1959

Fillet of turbot with Champagne sauce and rice
Cold chicken in aspic with Waldorf salad
Pears flambé with sweet cream

Nobel menu 1960

Consommé
Fried saddle of lamb with pimiento sauce
Apple savarin with Rhum and wipped cream

Nobel menu 1961

Fillet of sole in white wine sauce with curry rice
Cold black-grouse and wood-grouse with truffle, goose liver, Madeira sauce and Waldorf salad
Pears in Champagne with vanilla sauce

Nobel menu 1962

Smoked salmon trout à la Parisienne
Fried spring chicken with goose liver and Madeira sauce
Peach in Grand Marnier with cream Chantilly

Nobel menu 1963

Braised salmon à la Madrid
Cold duck in aspic with goose liver and Madeira sauce
Pears in Champagne with vanilla sauce

Nobel menu 1964

Smoked turbot with Gourmet sauce
Hazel-grouse in aspic with goose liver and Waldorfsalad
Peach in Grand Marnier, petits fours

Nobel menu 1965

Stuffed roulades of sole
Truffle stuffed chicken in aspic, asparagus in
vinaigrette and Madeira sauce with goose liver
Pineapple in liqueur, petits fours

Nobel menu 1966

Smoked turbot with Gourmet sauce
Partridge à la Bohemienne, Mimosa salad
Vanilla ice-cream with chocolate sauce

Nobel menu 1967

Smoked salmon with artichokes and spinach,
horseradish cream
Wild duck Provencale, Madeira sauce and salad
Nobel Gala pears

Nobel menu 1968

Avocado with lobster and sauce Gourmet
Saddle of lamb with cream stewed morels,
Madeira sauce and Waldorf salad
Pineapple ice-cream with Petits fours

Nobel menu 1969

Avocado with salmon and Gourmet Moscovite sauce
Stuffed fillet of beef with truffle sauce
Orange sorbet

Nobel menu 1970

Smoked salmon with artichoke hearts, braised
spinach and sauce Mousseline
Stuffed fillet of reindeer with juniper sauce
Cloudberry savarin with mocca cream

Nobel menu 1971

Stuffed turbot with truffle and Champagne aspic
Roasted spring hen with cream sauce, brussel-
sprouts, carrots and mushrooms
Ice-cream Grand Marnier au soufflé

Nobel menu 1972

Smoked turbot with sauce Hollandaise
Saddle of lamb with Madeira sauce and tomato salad
Ice-cream à la Suedoise

Nobel menu 1973

Smoked salmon with poached egg
Fillet of beef Charlemagne
Pineapple parfait

Nobel menu 1974

Smoked salmon with sauce Hollandaise
Roast of roe deer with juniper berry sauce and salad
Orange sorbet

Nobel menu 1975

Cold timbale of brill with shrimp sauce
Fried ptarmigan with truffle and goose liver sauce
rowanberry jelly and spring salad
Lingonberry parfait with
almond cake

Nobel menu 1976

Fillet of sole poached in Vermouth, vegetable rice
Cold mousse of hazel grouse with truffle sauce
Nobel ice-cream parfait

Nobel menu 1977

Pâté of salmon with herb sauce
Snow grouse broiled with juniper berry
served with rowanberry jelly and salad
Nobel ice-cream parfait

Nobel menu 1978

Lobster Parisienne
Duck braised in Calvados with apple compote
Nobel ice-cream parfait

Nobel menu 1979

Cold fillet of turbot with leak roe and sauce Hollandaise
Roasted saddle of veal with morel sauce and
haricots verts
Nobel ice-cream parfait

Nobel menu 1980

Smoked salmon with spinach and poached egg
Fillet of reindeer with chanterelles and Aquavit-
sauce, potatoes Lyonnaise
Nobel ice-cream parfait

Nobel menu 1981

Salmon mousse with crayfish sauce Fillet of moose with morel sauce, brussel sprouts and leek potatoes Nobel ice-cream parfait

Nobel menu 1982

Cured fillet of reindeer with Dijon mustard sauce
Red char, braised in cream and dill
Nobel ice-cream parfait

Nobel menu 1983

Mousse of snow grouse with cream sauce
Morel stuffed fillet of sole,Vermouth sauce and rice
Nobel ice-cream parfait

Nobel menu 1984

Juniper berry cured salmon with mustard sauce and morel pâtè Wild duck with black currant sauce and carrot cake Nobel ice-cream parfait

Nobel menu 1985

Timbale of crayfish with basil sauce
Saddle of lamb with cognac cream sauce
Nobel ice-cream parfait

Nobel menu 1986

Smoked salmon with white bait roe sauce
Fried pheasant with mushroom timbale
and vegetable strips
Nobel ice-cream parfait

Nobel menu 1987

Truffled lobster pâtè with garden cress sauce
Saddle of hare with Calvados sauce and apple rings
Nobel ice-cream parfait

Nobel menu 1988

Marinated char with green pea sauce
Stuffed fillet of deer with morel and chanterell sauce
Nobel ice-cream parfait

Nobel menu 1989

Paté of smoked eel and sole, red caviar sauce
Back of marinated moose, lingonberry sauce
and julienne of root vegetables
Nobel ice-cream parfait

Nobel menu 1990

Timbale of grouse with herb sauce
Juniper berry fried red char, asparagus and dill cream
Nobel ice-cream parfait

Nobel menu 1991

Nettle soup with quail egg
Tartar of marinated salmon with red pepper cream
Roast breast of duck with archipelago sauce
Nobel Gala ice-cream parfait

Nobel menu 1992

Paté of salmon, sole, dill and chives and sorrel sauce
with white bait roe
Roast fillet of lamb with carrots, salsifys,
wild mushroom and apple cider sauce
Nobel ice-cream parfait

Nobel menu 1993

Marinated red char with black radish, salmon-
roe and honey vinaigrette
Roast fillet of reindeer with chanterelles, turnips
cabbage timbale, blackberry sauce and mashed potatoes
Nobel ice-cream parfait

Nobel menu 1994

Roulades of smoked duck breast, mango and chard
Manché salad with pine-kernels
Fillet of veal with sage and PomPom mushrooms
tomato stuffed with spinach and potato cake
Nobel ice-cream

Nobel menu 1995

West Coast special salt cod with sorrel and apple salad
Herb fried fillet of red deer with ragout of mushrooms, zucchini and bacon, black currant sauce and potato cake
Nobel ice cream parfait

Nobel menu 1996

Lobster aspic with cauliflower crème and white bait roe Stuffed guinea-fowl with roasted vegetables, lemon sauce
and Lapland potatoes
Nobel ice cream parfait with spun sugar

Nobel menu 1997

Artichoke gâteau with smoked salmon and lobster Roast wood pigeon with a cépe and pigeon meat ragoût, tart raspberry vinegar sauce and an onion and potato compote Nobel ice-cream parfait with spun sugar

Nobel menu 1998

Marinated artichoke heart stuffed with prawns, crayfish andfresh fennel Fried chicken breast seasoned with black pepper and thyme, Jerusalem artichoke sauce, mushroom roulade and ragoût of autumn vegetables
Nobel ice-cream parfait

Nobel menu 1999

Crème of Jerusalem artichoke, garnished with lobster and bleakroe
Contre fillet of lamb wrapped in cabbage, sweet-and-sour dill gravy, baby vegetables and potato purée with Cheddar cheese,
Nobel ice-cream parfait with
pineapple- and passion fruit compote

Nobel menu 2000

Halibut and crayfish terrine with marinated scallops
white fish roe crème fraîche and tender salad
Lemon roasted breast of duck with Västerbotten cheese timbale, chanterelles and artichoke ragoût, herb potato purèe
Nobel ice-cream parfait

Nobel menu 2001

Lobster and cauliflower buds on a bed of cauliflower purée with langostine aspic and Coral salad
Quail stuffed with chopped duck liver, served with cépe ragoût, sun-dried tomatoes and green asparagus, Madeira gravy and chervil.
Vanilla ice-cream and black currant parfait on a thin meringue base, served with a dainty caramel biscuit.

Nobel menu 2002

Red beet and goat’s milk cheese tartlet with marinated coquille Saint-Jaques and Dublin prawns served with truffle vinaigrette, Nobel roll
Swedish venison fillet seasoned and roasted, presented with root vegetables, ratte potatoes, lingonberry chutney and
cinnamon au jus
Pear terrine composed of vanilla and chocolate crème bavaroise
flavoured with pear aqvavit accompanied by a pear and Champagne sorbet and caramel sauce

Nobel menu 2003

Sélection Sùedoise(bleak roe cheese cake, tomato baked herring,marinated salmon, langostine with Jerusalem artichoke crème, Blue cheese crème)
Breast of guinea-fowl, served with cépe, broad beans, pumpkin and haricots verts au ragout, potato cake and mushroom sauce
Coffee créme bavaroise an almond- and coffee biscuit with punsch- andliqueur chocolate, lemon- and orangesalad

Nobel menu 2004

Lobster and tomato terrine with bleak roe Fillet of veal with ragoût of root vegetables served with potato cake and red wine gravy.
Almond mousse with cloudberries and almond milk sorbet

Nobel menu 2005

Crayfish panna cotta with fennel baked Arctic char, scallops and Norway lobster on baby lettuce Mountain grouse breast baked in black trumpet mushrooms with caramelised apples, poached onions, broad beans served with Calvados sauce and potato cake
Lemon- and yoghurt mousse with Artic bramble marmalade fresh raspberries and raspberry – and Artic bramble sauce

Nobel menu 2006

Mosaic of salted salmon and scallops with Kalix red roe with cucumber and apple salad Herb baked back of lamb with olive glazed vegetables, Port wine sauce, potato and Jerusalem artichoke purée Pineapple parfait on almond- and cinnamon biscuit with sugar glazed mint flavoured pineapple salad

Nobel menu 2007

Lobster aspic with dill baked halibut and Kalix bleak roe cauliflower crème and apple salad. Cockerel from Skåne with sage seasoned cock sausage, red wine sauce, silver onion puree, Lapland potato and celeriac terrine
Raspberry and black currant terrine with
pistachio biscuits and vanilla ice cream

Nobel menu 2008

Sole with Swedish shellfish, fennel and dill Fillet of veal with seasonal vegetables, red wine gravy and potato terrine Poire Belle Hélène 2008

Nobel menu 2009

Lobster consommé with shellfish tartare, lobster and Kalix bleak roe
Truffles stuffed quail with parsley root, Brussels sprouts, mushrooms,
Lapland potato purée and port wine sauce
Lemon and cottage cheese mousse with sea buckthorn sherbet

Nobel menu 2010

Duck galantine with apples, pumpkin, pickled vegetables and spicy jelly
Fried truffled turbot, winter salad with chanterelles and truffled oxtail gravy
Milk chocolate and orange Bavarian cream, flavoured with Gammeldansk
Bitter, served with an orange salad

Price for a 6 course dinner, at request
Price for a 4 course dinner Sek 1615
Price for a 3 course dinner Sek 1450

The price includes Champagne, red wine, dessert wine, mineral water, coffee, cloak room fee and 25% VAT.
The prices are valid until 9th of December 2011.

2010 Nobel menu is available for a min. of 2 persons and can be ordered one day before arrival.
Menus from 1901 – 2009 are available for a min. of 8 persons and have to be ordered 5 days prior to the arrival.