Lunch for banquets

Marinated herring from Christiansø with capers and red onion (4)

Roast beef with pickles and horseradish

Cured ham on fried rye with apple and fig chutney (1,3,7)

Filet of fish with homemade remoulade and lemon (1,3,4,7)

West Coast cheese with prunes in red wine and cardamom (7)

Old fashioned Danish apple dessert (1,3,7)

Hummus with chili oil and grilled flatbread (1,3,7)

Hand peeled prawns with small potatoes and tarragon (3,4,7)

Small Ceasar salad with lightly smoked chicken (1,3,4,6,7)

Bresaola with smoked cheese, semi-dried tomatoes and malt crumbs (1,3,6,7)

Talleggio with gooseberry-ginger compote (7)

Chocolate fondant with white chocolate mousse and crunch (1,3,7)

Combine your own bruschetta. Toppings, pesto, oils and tapenade

Roasted onions, mixed dates, spring kale and chervil oil

Balsamic marinated mushroom with cherry tomatoes and parsley

2 anti pasti

Mini ciabatta with smoked salmon and cucumber

Cheeseboard (2 cheese varieties) – grissini – chutney

Small rolls – rye bread – butter

Pisto Manchego

Classic Paella

Veal fricassee with steamed small potatoes

Spaghetti Carbonara

Braised pork shoulder

Sliced fruit

Brownie with berry compote

Stewed apples with crème Chantilly and caramel

Price per person

Combine your own bruschetta. Toppings, pesto, oils and tapenade

Tabouleh

Broccoli salad with bacon, coriander, sesame and rice wine vinaigrette

Mixed salad with spicy shrimp, sundried tomatoes and edemame beans

2 anti pasti

Mini wrap with jerk chicken

Cheeseboard (2 varieties) – grissini – chutney

Small rolls, rye bread and butter

Vegan Dakgangjeong (fried cauliflower in an asian style sauce with sesame seeds)

Pla Neung Manao (steamed fish with nam pla, soya, lime and garlic) coriander, chili and spring onions

Jamaican pork shoulder with pineapple salsa

Nasi goreng

Marinated turkey breast with lemon and rosemary

Sliced fruit

Apple tart

Dark Chocolate Mousse with marinated buckthorn

Price per person

Combine your own bruschetta. Toppings, pesto, oils and tapenade

Spinach salad with wild rice, hot-smoked salmon and miso dressing

Greek salad with chick peas and quinoa

2 anti pasti

Pastrami sandwich with pickles and horseradish

Cheeseboard (2 varieties) – grissini – chutney

Bread rolls, rye bread and butter

Mushroom bourguignon with creamy polenta

Cod in a beer batter with homemade tatar sauce

Chicken saté

Souvlaki with fresh lemon

Tortellini di bologna in a tomato pesto with a sauté of seasonal greens

Sliced fruit

A selection of cakes and desserts from our pastry chef

Price per person