Group menus 2013
Version I
I
Lightly salted salmon with vegetable tartar
(Lightly salted salmon fillet marinated with lemon juice and mustard,
with vegetables on toast ciabatta bread)
Braised pork with rhubarb
(Spicy braised pork chop, rhubarb sauce and grilled vegetables)
Green berry dessert
(Kiwi and gooseberry flavoured green berry soup with vanilla cream)
Price 14,50 EUR / person
II
Italian Insalata Tricolore
(Slices of avocado, mozzarella cheese and tomato marinated with lemon and garlic,
balsamic dijon dressing and tossed salad)
Parmesan chicken breast
(Parmesan crusted broiler breast fillet, eggplant and tomato stew, with penne pasta)
Poppy seed semifreddo
(Frozen dessert with cream and cottage cheese, with poppy seeds and apricot jelly)
Price 14,50 EUR / person
III
Creamy leek soup with bacon
(Creamy leek soup with potatoes and bacon)
Fish fillet with red pesto
(Hake fillet baked with fresh and sun dried tomatoes, boiled potato and lemon butter sauce)
English pudding
(Cocoa pudding with chocolate drops and raspberry syrup)
Price 14,50 EUR / person
Version II
I
Avocado and smoked salmon soup
(Lovely avocado cream soup with cold smoked salmon and green pesto rouille)
Pork fillet and turkey ballotine
(Baked pork and turkey roll, carrots, baked potatoes,
white wine sauce and warm lemony bell pepper salad)
Mango supreme
(Mango carpaccio with crème caramel)
Price 17,50 EUR / person
II
Wild mushroom julienne
(Wild mushroom julienne served on flaky pastry, crusted with cheddar cheese)
Roast beef with broccoli and ginger
(Beef marinated with ginger and soy sauce and grilled, served with broccoli and steamed rice)
Marzipan and fruit trio
(Three-layered dessert of pineapple, cream and marzipan, with berry sauce)
Price 17,50 EUR / person
III
Prosciutto ham and melon snack
(Snack of dry-cured prosciutto ham and melon marinated with lemon juice,
with balsamico caramel)
Salmon roll with fennel and leek
(Baked salmon fillet stuffed with fennel and leek, with potato cake and carrot fillet)
Cheesecake with orange and white chocolate
(Cheesecake with orange and white chocolate, with pomegranate confit)
Price 17,50 EUR / person
Version III
I
Mini quiche with bacon and feta cheese
(Appetiser of bacon and leek baked with feta cheese, with salad mix)
Filet mignon with balsamic glaze
Grilled filet mignon with cherry-balsamic glaze,
with steamed green asparagus and baby potatoes)
Coffee and mascarpone cream
(Bananas caramelised with farin sugar and lemon juice, with coffee and mascarpone cream)
Price 21,50 EUR / person
II
Whitefish carpaccio
(Whitefish and salmon fillet carpaccio marinated with lemon juice, with cucumber and red onion tartar)
Duck breast fillet with blueberry sauce
(Grilled duck breast fillet with blueberry sauce, herbed potatoes, caramelised shallots, bacon and mushrooms)
American chocolate cake
(Creamy black chocolate cake with cherry caramel sauce)
Price 21,50 EUR / person
III
Bird liver pâté
(Salad mix, broiler and duck liver pâté with pistachios, on toast crouton
with cherry and ginger chutney)
Halibut fillet with boletus sauce
(Baked halibut fillet with boletus sauce, smoked salmon and potato au gratin)
Apple cake with calvados cream
(Apple custard tart with vanilla ice cream and crunchy almond grillage)
Price 21,50 EUR / person
Special vegetarian menu
Ricotta tortellini in tomato soup
(Tortellini with ricotta and spinach-carrot filling, with tomato & vegetable soup)
Spinach and chantarelle pancakes
(Pancakes with spinach and chantarelle filling and fresh herbs)
Minty melon carpaccio
(Lime and mint flavoured melon carpaccio with lime sorbet)
Price 14,50 EUR / person
Menus include coffee, tea and ice water.
Recommended drinks for the menu:
White wine
Pinot Grigio Briccotondo, Fontanafredda, Piemonte, Italy
18,00EUR bottle (standard price 22,00EUR)
Sauvignon Blanc Discovery, Carmen, Chile
15,00EUR bottle (standard price 19,00EUR)
Red wine
Barbera D’Alba Rosso, Italy
18,00EUR bottle (standard price 22,00EUR)
Merlot Discovery, Carmen, Chile
15,00EUR bottle (standard price 19,00EUR)
Orders and additional information:
Phone no.: +372 6 996 400
E-mail:Send here