S:t Eriks Jazzbar Livejazz i Vasastan menu

Traditional savoury British baked batter pudding. Golden and crispy on the outside, light and fluffy on the inside. With own garlic and dijon butter.

Traditional savoury British baked batter pudding. With Cumberland sausage, apple sauce and pickled fennel.

Traditional savoury British baked batter pudding. With cured salmon, lemon aioli, capers and mustard.

Traditional savoury British baked batter pudding. With seared brisket, onion gravy and fresh horseradish.

Two freshly baked pretzels with a side of dijon and garlic butter.

Tortilla chips served with melted cheese and pickled black beans with chili, guacamole, sour cream and salsa to dip.

Slow cooked BBQ pork. Topped with melted cheese, pickled black beans with chili, guacamole and sour cream.

Double battered mozzarella sticks with herbs and garlic served with a side of BBQ sauce.

Chicken wings glazed in spicy honey chili sauce, served with ranch dressing and celery sticks.

Calamari battered in seasoned panko that are fried until golden brown, served with aioli and lemon.

Grilled halloumi and portobello with courgette, aubergine, sprouts and aioli. Served with potato wedges and coleslaw.

Beef burger in a pretzel bun with crisp salad, red onions, pickles, cheddar, mustard and house dressing. Served with coleslaw, potato wedges and side sauce. Choice of sauces: Chili bearnaise, aioli, ranch dressing, tartar sauce or BBQ sauce.

Seared Cumberland sausages with mash potatoes, served with stout cooked onions and mustard.

Iberico spare ribs with spicy BBQ sauce. Served with potato wedges, coleslaw and corn on the cob.

Beer battered wild caught hake, served with potato wedges, green pea salad and tartar sauce.

Tortilla stuffed with Mexican rice and black beans, fried with peppers, ancho and chipotle chilies. Sour cream, coriander, guacamole, pico de gallo and french fries. Vegan option available.

300gr grilled ribeye steak served with cherry tomato and red onion salad, chili bearnaise and french fries.

Beef mince slow cooked with vegetables, red wine and herbs, topped with savoury gravy and mashed duchess potatoes that’s baked until golden brown.

Grilled chicken thigh fillet and smoked thick cut bacon, romaine lettuce mixed with crutons, Caesar dressing and parmesan.

Sponge cake with sticky, toffee sauce and vanilla ice cream.

Buttery Scottish shortbread served with a scoop of vanilla ice cream and strawberry coulis.

Zesty lemon tartelette with a buttery biscuity pastry.