Grand Deli's Christmas
A relaxed and delicious Christmas with Grand Deli
Let Grand take care of the Christmas flavours, leaving you more time for family, friends and cherished traditions. Choose our Christmas buffet at SEK 695 per person or a three-course Christmas menu at SEK 625 per person and enjoy Grand’s carefully prepared food at your own table.
Throughout the festive season, you’ll also find a wide selection of delicacies sold by weight in our shop – perfect for adding your own favourites to the Christmas table.
All food is supplied chilled in disposable containers, with clear instructions for reheating and serving.
Grand Deli’s Christmas buffet – SEK 695 per person
Our Christmas buffet features house-made pickled herring, salmon from Vallåkra Smokehouse and warm classics such as Grand’s meatballs, honey-marinated pork ribs and Jansson’s temptation. To finish, enjoy Swedish rice pudding with whipped cream and blackberry compote.
Included in the Christmas buffet
All quantities are per person.
Herring
Grand’s Brantevik-style pickled herring, 50 g
Grand’s mustard-cured herring, 50 g
Herring cured with vendace roe, 50 g
Matjes herring and egg salad, 50 g
Salmon from Vallåkra Smokehouse
Gravlax, 50 g
Hot-smoked salmon, 50 g
From the farm
Grand’s mustard-glazed Christmas ham, 50 g
Smoked sausage, 30 g
Warm dishes
Grand’s meatballs, 3 pieces
Swedish mini sausages, 3 pieces
Honey-marinated pork ribs, 100 g
Jansson’s temptation – a creamy potato and sprat gratin, 150 g
Braised red cabbage, 80 g
Swedish-style browned cabbage, 80 g
Accompaniments
Espresso-flavoured mustard and dill sauce, 50 g
Herb sauce, 50 g
Something sweet
Swedish rice pudding with whipped cream, 150 g
Blackberries stirred with sugar, 50 g
Grand Deli’s three-course Christmas menu – SEK 625 per person
Enjoy a three-course menu combining festive flavours with Grand’s finesse, served at your own table.
Starter
Lobster and prawn Skagen salad with pickled cucumber and iced silver onion.
Main course
Pink-roasted duck breast with parsnip purée, butter-fried wood hedgehog mushrooms, kale, vinegar jus and Ratte potatoes.
Dessert
Lemon tartlet with saffron and meringue.
