Set Menus
|
Menu I |
|
| -Sliced breast of duck with orange and fennel salad, rye croutons and balsamic reduction | |
| -Salted loin of cod with saffron risotto, fried vegetables flavoured with shell fish and tomato and celery sauce | |
| -White chocolate bavaroise with cardamom spiced raspberry compote and lemon croutons | |
| Menu II | |
| -Lightly smoked salmon with parsnip cheesecake and pickled onions | |
| -Gremolata fried veal rib eye with honey roasted potatoes, sauted beets and haricots verts, roasted onion gravy and goat cheese butter | |
| -Chocolate tarte with lemon and mint marinated apples and vanilla ice-cream | |
| Menu III | |
| -Carpaccio of beef with black peppar, capers and ruccula salad | |
| -Seared arctic char with coariander spiced mixed salad, bread roasted sweet potato terinne and "lime beurre blanc" | |
| -Creamy milk chocolate pudding with marinated blackberries and mango sorbet | |
| Menu IV | |
| -Marinated scallop with black pepper glazed carrots and orange dressing | |
| -Filet of lamb fried with garlic and herbs, olive baked potatoes and vegetables a la provencale | |
| -Strawberry mousse in rhubarb broth with meringue and fresh berries | |
| 2 course 331:- excl vat (370 :- incl vat) | |
| 3 course 411:- excl vat (460 :- incl vat) | |
| Min. 15 persons, and only one menu | |
To make a reservation please dial +46(0)31-750 10 00 |
