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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