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The way to a hotel guest's heart goes through the stomach! Conferencedinner Starters: Thin leaved breadbasket filled with mix of crayfish, mayonaise and herbs. Turkey filled with pineapple, mango and horseradish served on a bed of lettuce. Creamed shrimpsoup with fresh cream cheese. Salted herring marinated in lime and horseradish served on dark bread. Slices of reindeer with lingonberry cream. Maincourses: Grilled pike-perch with orange and ginger fried zucchini and sweet pepper served with boiled potaoes and lemon gravy. Boiled long flounder with ragout on artichoke, bacon and lingonberry served with garden cress sauce and boiled asparagus potatoes. Roasted fillet of catfish served with olivemix, basiloil and pommes croquettes. Roasted fillet of lamb with madeira gravy and root vegetable gratin. Fillet of beef with chanterelle sauce and pommes "special". Roast of elk with porter sauce served with salt roasted potatoes. Cheese goat overbaked fillet of chicken with basil sauce served with capsicom rice. Fillet of pork with choron sauce and pommes chataeu. Fillet of ostrich with roasted celeriac, red wine gravy and potatoe gratin. Desserts: Mangodome served with frosted berries. Yoghurtmousse cake served with cruched daim. Chocolatemousse on thin leafed almondbisquit. Icecream
of the house served with cloudberries.
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