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Wedding
Family Gathering
Clear potato salad with shallot and capers
Green salad with honey lemon vinaigrette
Glass masters Pickled Herring selection with rye bread
Sugar salted gravlax with lingonberry mayonnaise
Salmon mousse with dill and lemon
Horseradish egg yolk cream
Chefs baguette with whipped butter
Pork loin, fennel seeds, creamy white wine sauce with thyme
Melanzane alla Parmigiana with oregano
Rosemary roast potatoes with garlic
Marinated olives with lemon
Clear potato salad with honey lemon and sherry vinaigrette
Green salad with dijon vinaigrette
Glass masters Pickled Herring selection with rye bread
Sugar salted gravlax with lingonberry mayonnaise
Salmon mousse with dill and lemon
Horseradish egg yolk cream
Chefs baguette with whipped butter
Beef brisket in dark beer sauce
Cauliflower and white bean in romesco sauce
Rosemary roast potatoes with garlic
Marinated olives with lemon
Cider glazed heritage carrot with toasted pistachio and dates
Potato salad with shallot, truffle and chives
Almond, chick pea hummus with crispy chick peas
Mixed lettuce with honey lemon and apple vinaigrette
Mixed mushroom salad with rosemary and sherry
Fennel crudo with orange segments, mustard seeds and dill
Glass masters Pickled Herring selection with rye bread
Sugar salted gravlax with lingonberry mayonnaise
Salmon mousse with dill and lemon
Horseradish egg yolk cream
Chefs baguette with whipped brown butter
Duck confit with port and plum sauce
Chimichurri butternut squash with pumpkin seeds, crispy shallots
Creamy potato and parsnip mash
Veal tartare with cured egg yolk with melba toast
Beetroot mushroom and tofu paté with crostini
Asparagus mousse with tarragon croustades
Shrimp skagen with mati, horseradish and archipelago bread
Goat cheese cremé with lemon ginger gel and cucumber
3 Course Menu
Asparagus soup with tarragon oil and rye crumble
Rainbow trout with herb crust, mustard cream sauce and new potatoes
Panna cotta, marinated strawberries and macadamia nuts
Whitefish cheviche with yuzu ginger sauce and pomegranate gel
Pork and walnut terrine with apricot compoté and cornichons
Chicken marsala with confit mushrooms and black garlic mash
Chocolate mousse with sugar salted red currants and crushed pistachio
Leek and potato soup with crispy chorizo
Veal tartare with horseradish egg yolk cream and crispy jalapeno
Asparagus risotto with crispy parmesan, puffed rice and parsley oil
Arctic char with dauphinoise potato and annatto beurre blanc
Financier cake with saffron lemon curd and toasted almonds
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