The Nobel Banquet Menu, 2016.19
| Charcoal baked langoustine and scallop, served with nettles, ramson and pickled winter apples |
| Quail from Södermanland in black garlic and leek ash with Jerusalem artichoke, preserved wild mushrooms and jus of roasted chicken skin and mustard seed |
| Cloud of sudachi fruit, cloudberry sorbet, miso crumbs and deep-fried rice paper |
| Wine |
| Taittinger Comtes de Champagne Brut Blanc de Blancs 2006 |
| Piccini Poggio Teo Chianti Classico 2010 |
| Moncaro Tordiruta Passito 2007 |
| Coffee & Nobel Museum Tea Blend |
| Grönstedts Extra Cognac |
| Facile Punsch |
| Stenkulla Brunn Mineral Water |
| Stadshusrestauranger in collaboration with Chef Sayan Isaksson as well as Pastry Chef Daniel Roos |
| The menu is in French with an English and Swedish translation. |
| © ® The Nobel Foundation. |