Gala menues


 

Suggestions for banqueting menues

This is a suggestion of menues that you can choose from. This is of course just a small selection of courses. You can also choose something completely different. We have chosen to compose our menu based on the raw materials of the season. It is of course possible to obtain almost anything all year round, but we recommend – also tastewise, to try the menu of the season. But, most importantly, we want YOU to have a successful party/celebration. Contact us, and we will put together a menu of your choice.

 

 

Menu no. 1:

Smoked salamon on warm rosti potatoes

Salad with sour cream and lemon

*

Grilled chicken breast

and creamy mushrooms, courgette

Onions and paprika

Rice

*

Chocolate mousse

 

Menu no 2:

Garlic marinated shrimps

on a bed of lettuce

Bread

*

Grilled medallions of pork

Creamy paprika sauce

Sautéed vegetables

*

Baked pineapple

with cinnamon ice cream and raspberry coulis

 

Menu no. 3:

Shrimps with avocado cream

Garden cress oil and sour cream dressing

Toast

*

Roasted pork filled with cream cheese

and apples boiled in cream

sugar peas

*

Passion fruit mousse

with syrup of reglise and fresh berries

 

Menu no. 4:

Cured salmon served on a bed of lettuce

Mustard dressing

Croutons toasted in thyme

*

Fillet of lamb seasoned with rosemary

Gravy

Ratatouille with potato squares

Oil of basil and fried selleri

 

Menu no. 5:

Herb terrin with fresh asparagus

Vinaigrette

*

Whole roasted veal, sirloin

Champignon sauce

Spring vegetables steamed in butter

*

Fresh berries of the season

Sabayonne

 

Menu no. 6:

Salad with watermelon and olives

Red onions and feta

*

Lamb chops

Creamy courgettes, eggplant, paprika and tomato

Potatoes in cocotte, gratinated in cream

*

White chocolate mousse

Fresh raspberries

 

Menu no. 7:

Toasted brissel of veal topped with lettuce

Smoked salmon and shrimps

Herb vinaigrette

*

War smoked salmon on potato stu

Flavoured with dill and lemon

Creamy leek

*

Medallions of veal

Creamy sauce

Spring vegetables, steamed in butter

*

Lime mousse with rhubarb sorbet

Almond snap

 

 

Autumn and winter menus

Menu no. 8:

Cured fillet of rein deer

Sour cream with lingonberry

*

Toasted fillets of Norwegian Arctic Charr

Sour cream sauce with leek and paprika. Green lettuce with vinegar and pink pepper

*

French apple tart

Whipped cream

*

 

Menu no. 9:

Cured ham on warm slices of apple

Garden cress and walnuts

Vinaigrette

*

Baked fillets of trout

Chilled creamy herb sauce

Sugar pees steamed in butter, cucumber and red onions

*

Millefeuille with vanilla cream

Fresh berries

 

Menu no. 10:

Cured trout

Sauce with dill

*

Provencal seasoned lamb shank

Ratatouille

Broccoli

Creamy potatoes, gratinated

*

Warm soup of forest berries

Vanilla ice cream

 

Menu no. 11:

Smoked salmon on a bed of tzatziki

*

Sirloin wrapped in bacon

Toasted mushrooms, cherry tomatoes, broccoli

Sauce Bernaise

Potato skins

*

Crème brûlée

 

Menu no. 12:

Blini with wipped cream with herbs

Caviar

*

Medallions of rein deer

Cream sauce

Apple with rowan berries gello

Toasted mushroom, broccoli

*

White chocolate mousse

Mango puree

Fresh berries and fruits

 

Menu no. 13:

Green, fresh asparagus with cream with herbs

Crispy fried smoked cured ham

*

Toasted monkfish

Sauce of beetroot

Red onions, sugar pees, courgette

*

Fruits marinated in liqueur on vanilla cream

in cocotte with a top of merengue

 

Menu no. 14:

Salmon and avocado tartar

blended with chives

Salad with herb vinaigrette

*

Orange marinated duck chest

Red cabbage with apples and broccoli

Rosti potatoes

*

Cappuccino flavoured ice cake

With pears and passion fruit

 

Menu no. 15:

Baked trout fillet

Herb sauce

*

A variety of venison steaks (rain deer medallion, deer fillet and grouses’ chest)

Root vegetables cooked in butter, broccoli

Puree of potato and selleri

*

Liqueur parfait on nutty ground

Cloudberries

 

Menu no. 16:

Scampi served with topps of green asparagus

Sauce Noilly Prat

Fleurons

*

Mousse of grouse on a bed of lettuce

Sauce Cumberland

Croutons toasted in thyme

*

Lime sorbet with Marc De Gewürztraminer

*

Medallions of rein deer, served on a bed of butter fried root vegetables

Cream sauce

Lingonberry jam

*

Soufflé of liquer flavored ice cream and cloudberry coulis

Fresh berries

 

Wine

We have a wide selection of wines of different price ranges.

 

Spring and summer menues


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