Meeting and conference menu

STARTER

MAIN COURSE

DESSERT

Monday: Smoked potato soup
made from Gyda potatoes
served with potato chips

Fried tenderloin of premium pork rolled in herbal crust,
rosemary sauce and a potato cake with vegetables of the day

Mango- and lime mousse
with mango- and lime sorbet

Tuesday:

Poached egg on couscous
with bacon chips and parmesan

Lightly salted cod
on a potato cream, parsley sauce and vegetables of the days

Blood orange and vanilla cake
with white chocolate

Wednesday:

Smoked cod
rolled in salmon farce with spinach purée, egg cream and horseradish

Whole fried inside round of deer
sauté on celery, grapes and walnuts, rustic potato cake and a game sauce

Coffee cream and hazelnuts

Thursday:

Green celery soup
served with tomato cream and cress

Chicken breast
filled with spinach and parmesan
served with couscous, parmesan cream and vegetables of the day

Glazed passion fruit mousse
with caramelized nuts and white chocolate ice cream

Friday:

Fried scallops
with saffron and cauliflower cream trout roe, fried Romanesco and green crisp

Whole fried inside round of veal
served with potato confit with gratinated potato purée, red wine sauce and vegetables of the day

Dark chocolate cremeux
and black currant with vanilla ganache

 

Contact us