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 – 2009
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 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 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 1925
Consommé
Gratinated fillet of pike-perch à la Mornay
Turkey with artichokes, grilled tomato and French beans
Ice-cream parfait à la NeluskoNobel 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 creamNobel 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
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 portwine 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,
gooseliver and Madeira sauce, 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 sauceFillet 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 pâtèWild 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 ptarmigan 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, Nobel roll
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 à la daube with cauliflower crème and white bait roe
Nobel roll
Stuffed guinea-fowl with sautéed root vegetables
lemon and lime sauce and Lapland potato purée
Nobel ice-cream parfait
Nobel menu 1997
Artichoke gâteau with smoked salmon and lobster
Nobel roll
Roast woodpigeon with a cépe and pigeon meat ragoût
tart raspberry vinegar sauce and an onion and potato compote
Nobel ice-cream parfait
Nobel menu 1998
Marinated artichoke heart stuffed with prawns, crayfish and
fresh fennel, Nobel roll
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 bleak roe
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, fresh 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)
Nobel roll
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- and
liqueur chocolate, lemon- and orangesalad
Nobel menu 2004
Lobster and tomato terrine with bleak roe
Fillet of veal with ragout 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, Nobel roll
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. Nobel roll
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. Nobel roll
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
Nobel roll
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
Nobel roll
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
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 2010.
2009 Nobel menu is available for a min. of 2 persons and can be ordered one day before arrival.
Menus from 1901 – 2008 are available for a min. of 8 persons and have to be ordered 5 days prior to the arrival.