Salad

Selection of salad leafs with goat cheese, warm season vegetables,
red currants and olive oil dressing

Caesar salad with grilled chicken breast
and Parmigiano Reggiano cheese

Selection of salad leafs with lightly fried deer fillet poached pear,
celery root and raspberry sauce

Avocado, mango salad with Greenland prawns and lime
olive oil dressing


Starters

Pan – fried Foie Gras with pickled pumpkin
and balsamic sauce

Grilled sea scallops with lightly fried spinach,
cherry tomatoes and olive oil dressing

Salmon and sea Scallops carpaccio with olive oil sauce

Smoked eel with fresh cucumber muss, mascarpone cheese
and Melba toasts

Bruschetta with tomatoes and olive oil


Soup

Lamb tomato soup with white beans and fresh mint

Chicken Consume with cep mushrooms and homemade noodles

Cauliflower cream soup with tiger prawns

Tomato fish soup


Pasta and Risotto

Pasta Tagliatelle with beef filled and creamy sauce
Spaghetti with seafood and fresh tomatoes

Risotto with mushrooms and greenery


Fish course

Grilled salmon fillet with potato and pumpkin mash,
roasted asparagus and lobster sauce

Mediterranean baked turbot fillet
served with celery puree,
onion muss and Bure Blanc sauce

Grilled sturgeon fillet served with steamed
seasonal vegetables and mussels creamy sauce

Grilled King tiger prawns
with lightly fried spinach, avocado and mango

Meat course

Grilled pork fillet with caramelized apples,
mashed potatoes and lingonberry sauce

Roast guinea fowl with green asparagus, poached pear
and cognac cream sauce

Duck leg Confi served with corn poleta,
fried parsnip and prunes-ginger sauce

Grilled beef fillet steak, served with Foie Gras, roasted mashed
potatoes and red wine sauce

Grilled lamb carre served with mashed truffle potatoes
gooseberries Confi and mint - balsamic vinegar sauce


Dessert

Hot chocolate desert with vanilla ice cream

Homemade ice cream selection

Frozen marzipan cake with strawberries

Vanilla cream brulee with fresh berries

Mascarpone cheese cake with berry
and ginger sauce