Banqueting menues

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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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Tilbake