MENUS

Buffet menus 1.1.-31.12.2019

MENU PROVENCE – 59,00

Goat´s cheese with dried tomatoes and rocket L,G
Marinated asparagus with egg and smoked rainbow trout roe L,G
Caesar salad with shrimps L
Chicken galantine wrapped in Serrano ham L,G
Charred organic beef tartare seasoned with sesame L,G
Green salad with herbs L,G
Dijon mustard dressing L,G
Lemon mayonnaise L,G
Green tapenade L,G
Baguette and butter L


Roasted salmon with cep mushroom sauce and fried vegetables L,G


Small lemon meringue tarts with raspberry sauce L

Cold buffet without main course
48,00

MENU ORIENTAL – 52,00

Chili and scampi salad L,G
Salmon with lime and sesame marinated Wakame L,G
Tabbouleh – Lebanese herb salad L
Chicken Satay with Teriyaki noodles L
Vegetarian spring rolls with Nuoc Cham dipping sauce L
Poppadums and pita bread L
Tzatziki and Hummus L,G


Caramelized pork and fried rice with egg L,G


Lime panna cotta with vanilla marinated pineapple L,GCold buffet without main course

Cold buffet without main course
42,00

COCKTAIL CANAPÉS – 6,00 / pc

Tataki salmon and wasabi crème
Shrimp and avocado crostini
Rillette of smoked herring on Åby cracker
Sesame beef with yuzu mayonnaise
Mousse of cold smoked salmon on malt bread
Asparagus terrine with tomatoes
Profiterol filled with white fish roe
Mushroom tartare on rye cracker
Goat´s cheese pie with nuts
Emmental cheese with raspberries
Sandwich of cold smoked salmon


Chocolate and marmalade
Lemon tartlet
Macarons
Almond cake

Dinner menus 1.1.-31.12.2019

MENU I

Terrine of reindeer shank with cep sour cream and grilled potato flat bread L


Roasted salmon with lemon and potato muffin, white wine sauce with thyme L,G


Puff pastry tartlet with raspberries L

56,00

MENU II

Rocket salad with dried tomatoes, pine nuts and parmesan cracker L,G


Supreme of chicken wrapped in air-dried ham with sage sauce and potato cake L,G


Chocolate pudding with pistachio foam L,G

53,00

MENU III

Shrimps with marinated green asparagus and smoked rainbow trout roe L,G


Grilled fillet of beef with peppery red wine sauce and garlic roasted potatoes L,G


Hazelnut cake and Mascarpone seasoned with lemon L

55,00

MENU IV

Smoked salmon rillette with cress and malt bread L


Finnish pork noisettes with grilled sweet potato and creamy cognac sauce L,G


White chocolate mousse with strawberries and liquorice syrup L,G

50,00

ADDITIONAL COURSES

Lobster soup
Green salad
Lemon sorbet
Finnish cheese with apple and nut compote

6,00 / pc

Menus are served for minimum 20 persons and buffets for minimum 50 persons.
Servings should be ordered 7 working days prior to event. The invoice will be based on the
given number of people confirmed 4 days prior to the event. VAT is included in price. We
reserve the right to changes.