Buffet
COLD DISHES
Warm smoked salmon with fresh dill, crispy fennel, lettuce and creamy horseradish.
Marinated herring with curry, mango, halved eggs and fresh herbs.
Chicken salad with mushrooms, green asparagus, fresh thyme and crispy turkey bacon.
Crispy pea salad with green grapes, tart apples and roasted walnuts in a light crème fraîche dressing.
Kale salad with orange, apple, roasted almonds and mustard vinaigrette.
WARM DISHES
Warm liver pâté with sautéed mushrooms, crispy bacon and homemade pickled beets.
Classic pork roast with crispy crackling and homemade red cabbage with apple, cinnamon and vanilla.
Small meatballs with coarse pickled cucumbers.
DESSERT AND BREAD
Rice pudding with cherry-blackcurrant sauce, cinnamon and vanilla.
Freshly baked white bread, rye bread with seeds and creamy butter.
Warm smoked salmon with fresh dill, crispy fennel, lettuce and creamy horseradish.
Marinated herring with curry, mango, halved eggs and fresh herbs.
Chicken salad with mushrooms, green asparagus, fresh thyme and crispy turkey bacon.
Crispy pea salad with green grapes, tart apples and roasted walnuts in a light crème fraîche dressing.
Kale salad with orange, apple, roasted almonds and mustard vinaigrette.
WARM DISHES
Warm liver pâté with sautéed mushrooms, crispy bacon and homemade pickled beets.
Classic pork roast with crispy crackling and homemade red cabbage with apple, cinnamon and vanilla.
Small meatballs with coarse pickled cucumbers.
DESSERT AND BREAD
Rice pudding with cherry-blackcurrant sauce, cinnamon and vanilla.
Freshly baked white bread, rye bread with seeds and creamy butter.