GROUP MENU
Group menus 2013
| 1 Oven baked pork with garlic potato, kidney beans and Cafe de Paris sauce. Curd cheese-vanilla cream with cowberry preserve. | 11.00 |
| 2 Breaded hake with vegetable wok, herb seasoned rice and tartar sauce. Cherry cake. | 11.00 |
| 3 Creamy chicken pasta with tomato and herbs. Strawberry soup with vanilla ice cream. | 10.00 |
| 4 Green salad and carrot julienne with fresh herbs and olive oil-citrus dressing. Grilled vegetables in tomato sauce with cheese gratin. Berry cake with vanilla sauce. VEGETARIAN. | 11.00 |
| 5 Cream of vegetable soup with croutons. Chicken fillet with herb potatoes, vegetable wok and creamy pesto sauce. Ice cream selection with cherry sauce. | 12.00 |
| 6 Borsch soup. Breaded pork with potato, Brussels sprouts and mushroom sauce. Fruit salad with strawberry sauce. | 12.00 |
| 7 Feta cheese salad. Salmon fillet with lime rice, vegetable ragout and lemon-butter sauce. Curd cheese-apple cake. | 13.00 |
| 8 Vegetable salad with grissini. Bacon wrapped smoked pork tenderloin with caramelized apple, Savoy potato, parsnip chip, sautèed cherry tomatoes and fruity wine sauce. Cowberry sorbet. | 19.00 |
