Party Menu 1
Starter:
Shrimps, smoked salmon, finely chopped red onion and dill in lemon mayonnaise on rye bread
Main Course:
Double marinated fillet of pork with roasted vegetables, potatoes au gratin and a tomato reduction
Dessert:
Fresh strawberries with vanilla mascarpone and lime sugar.
Party Menu 2
Starter:
Parmesan cake and bresaola on rocket salad with balsamico sirup
Main Course:
Minced chicken roll with risotto, pea shoot salad and rosemary gravy
Dessert:
Torta Di Miritilli - Blueberry cake
Party Menu 3
Starter:
Salmon tartar with bleak roe and mild mustard sauce
Main Course:
Veal contrefillet with roasted ptoatoes, asparagus, broccoli, paprika sauté and balsamico gravy
Dessert:
Chocolate mousse tart with berry sauce and cream
Party Menu 4
Starter:
Nori rolled mashed almond potatoes with trout roe, dill oil and pea shoots
Main course:
Fillet of mutton with warm potato salad with chantarelles, radishes, sugar peas, red wine sauce and olive tapenade
Dessert:
Elderberry sorbet
Party Menu 5
Starter:
Bruschetta with tomato and basil salad and proscuitto chips
Main Course:
Grilled back of saithe with olive fried potatoes, root vegetables, onion mix with cold herb yoghurt
Dessert:
Caramelized pineapple with ice cream and coffee caramel
Party Menu 6
Starter:
Scallops with balsam tomato butter on herb salad with sliced parmesan
Main course:
Poached fillet of witch with herb duchesse, champagne sauce and buttered carrot purée
Dessert:
White chocolate pannacota with blackberries preserved raw
Party Menu 7
Starter:
Grilled green asparagus with lemon cream
Main course:
Fried entrecôte with fennel, apple, oven-baked potatoes and apple cider sauce
Dessert:
Lemon parfait limoncello with the fresh berries of the season
Party menu 8
Starter:
Lukewarm halibut wiith parsley and fennel bouillon and Parmesan stick
Main Course:
Moose steak with chantarelle sauce, apple cabbage, old-fashioned pickled cucumber and Hasselback potatoes
Dessert:
Brûlée pie with marinated apricots and vanilla ice cream
Party menu 9
Starter:
Pepper and vodka marinated fried fillet of beef on toast with whipped horseradish
Main Course:
Oven-baked fillet of salmon on fennel veloute with potatoes and root vegetable mix and lobster oil
Dessert:
Orange salad with crunchy honey almond and vanilla ice cream
Party menu 10
Starter:
Thin bread "tower" with smoked deer and chantarelle cream and cranberries in lingonberry vinaigrette
Main Course:
Broiled fillet of zander with beetroots and capers in browned butter with gratinated mashed potatoes
Dessert:
Hazel brownie with whisky chocolate cream