GROUPMENU 2016/ 2017AASTAL

GROUP MENUS ARE AVAILABLE FOR GROUPS OF 10 GUESTS AND MORE.

Preorder must be done minimum 48 hours erlier

Nr 1/   22 € person

BORSCH WITH A CRISP SLICE OF WHITE BREAD

Beef, sour cream and toast.

GRILLED PORK RACK AND WARMSTRING BEAN SALAD

Pork rack, potato, string bean, onion, cherry tomato, carrot, parsnip, baby spinach, salted cucumber, garlicy red wine sauce.

CRUMBLE

Pleasantly fruity crumb cake with vanilla sauce

Coffee, tea, ice water with lemon

Rye bread, white bread, a variety of butters

Nr 2/   22 € person

SALOMON AND SHRIMP SOUP.

Cream, carrot, leek, white wine, baked salomon fillet, srimps, croutons.

ROASTED CHICKEN FILLET AND PEARL COUSCOUS

Chicken fillet, pearl couscous, sundried tomato, onion, baby spinach, mustardy orange sauce, garden greens.

CREME BRULEE

Vanilje creme brulee with ice cream and berry sauce

Coffee, tea, ice water with lemon

Rye bread, white bread, a variety of butters

Nr3/  24  € person

BEER GARDENI CAESAR SALAD WITH CHICKEN

Roman salad, iceberg lettuce, tomato, croutons, warm chicken filler, hard cheese, cesar sauce.

BUTTER-FRIED TROUT FILLET AND FALSE MOREL

Trout fillet, truffle-flavoured potato puree, cremy false morel sauce (mushroom sauce), red cabbage braised with red wine and herbs, roasted chedar pine seeds, garden greens.

NAPOLEON CAKE

Homemade puff pastry cake with vanilla custard and berry sauce

Coffee, tea, ice water with lemon

Rye bread, white bread, a variety of butters

Nr4 /  26  € person

FRES SALAD WITH OVEN-BAKED GOAT CHEES

Fresh salad, goat chees, radish, pear, honey and vinegar, walnut, oven-roasted beetrout, light, creamy pear sauce.

DUCK FILLET WITH PARSNIP AND POTATO MASH

Overbaked duck fillet, parsnip and potato mash, honey and butter glazed pear, roasted chedar pine seeds, smoky berry sauce, garden greens.

YOGHURT POT

Yoghurt and white chocolate cream, carrot and lime chutney with berry sauce

Coffee, tea, ice water with lemon

Rye bread, white bread, a variety of butters

Nr 5/     28€ person

FRESH SALAD AND SALTED TROUT

Trout fillet salted with citrus and herbs, green salat, radish, orange, roasted sesame seeds, red onion, caper, ginger mayo, white bread chips.

BEEF AND SPICED RED CABBAGE

Beef tenderloin, onion and wine jam, carrot cream, red wine sauce, red cabbage braised with spieces, chees and potato bake, garden greens.

CHOCLATE-CHEESCAKE

Chocolate-cheesecake with ice cream and berry sauce

Coffee, tea, ice water with lemon

Rye bread, white bread, a variety of butters