Menu 1
Salad Assortment
Roast chicken served with bacon, silver onions and wine sauce (L, G)
Salmon gratin with potato, leek and cream cheese (L, G)
Thyme and potato purée (L, G)
Tosca pie & liquorice mousse (L)
35 €
Menu 2
Salad Assortment
Meat patties with onion grazy (L, G)
Baked cod served with crayfish velouté sauce (L, G)
Ratatouille (L, G)
Herb and potato mash (L, G)
Apple pie served with vanilla sauce (L)
35 €
Menu 3
Salad Assortment
Moose stew à la Stroganoff (L, G)
Roasted salmon with chive sauce (L, G)
Mashed potatoes (L, G)
Beetroot casserole (L, G)
Blueberry quark with oat cookies (L, G)
36 €
Menu 4
Salad Assortment
Meatball pasta “spaghetti puttanesca” (L)
Arctic fish gratin made with pollock, hand-peeled shrimps and duckhesse potatoes (L, G)
Vegetable patties with grandma’s cucumber relish (L, G)
Waffles with jam and whipped cream (L)
36 €
Menu 5
Salad Assortment
Deer ”Wellington” served with game sauce (L)
Aromatic lentil and kale casserole
Fried haddock served with Remoulade sauce (L, G)
Potato and rosemary bake (L, G)
Cranberry Tiramisu (L)
38 €
Menu 6
Salad Assortment
Roasted pork tenderloin with creamy paprika sauce (L, G)
Pike patties with wild herb remoulade (L, G)
Beetroot and blue cheese gratin (L, G)
Croquette potatoes (L, G)
Lapland berry soup with oat crisps and whipped cream
35 €
Buffet Service: Minimum 10 people, maximum 250 people
