BANQUET BUFFET
Served for a minimum of 20 people.
All our buffets are served as shared dishes at the table in three servings.
DKK 495 per person including our sourdough bread and butter
SPRING
Scallop with pickled green tomatoes, wild garlic mayonnaise and rye bread
Veal tartare with tarragon cream, pickles from the cellar and crisps
Grilled white asparagus with asparagus cream and salted lemon (in season)
Beef medallion with pepper sauce and green asparagus
Salad with chive vinaigrette and seeds
Warm potato salad with peas and mustard
Rhubarb cake with pickled rhubarb and oat crumble
SUMMER
Smögen prawns with lemon mayonnaise and herbs
Cured salmon with dill mayonnaise, pickles and croutons
Baked tomatoes with pickled onions and sauce verte
Chicken breast with sauce suprême and vegetables from the gardens
Green salad with wild garlic pesto and seeds
New potatoes with herb butter and garden cress
Strawberries with vanilla cream and nut crunch
AUTUMN
Salmon rillette with gooseberries and sesame flakes
Baked cabbage with herb vinaigrette and seeds
Cured beef with chive mayonnaise, crispy onions and pickled onions
Fried pork tenderloin with sherry sauce and baked Jerusalem artichokes
Salad with mustard vinaigrette and seeds
Potato purée with herbs and onions
Blueberry tart with compote and mascarpone
WINTER
Salted cod with sauce tartare and pickled cucumber
Chicken salad with pickled mushrooms and watercress
Onion tart with “Gammelknas” cheese and pickled onions
Duck breast with winter greens and pan jus
Salad of cabbage, parsley and croutons
Potato gratin with Havgus cheese and thyme
Apple compote with mazarin cake and lemon cream
EXTRAS
Baked fish with vegetables from the garden and Noilly Prat sauce DKK 110
Dry-aged ribeye with fried onions and pepper sauce DKK 135
3 Danish cheeses with crispbread and compote DKK 145
Gateau Marcel with pickled berries DKK 95
