DINNER MENU

For parties over 20 people.

Note! all prices apply per person. We reserve the right to increase prices more than 6 months in advance. All prices include VAT.

Snacks

Crispy nuts & seeds ........................……………………………………................................….....…... 72,-

Olive mix .........................................................................................…………………………..…….…. 72,-

Bread and aioli ..................................................................................……………………………....... 59,-

Spicy hummus & vegetables .................................................................……………………………. 62,-

Pretzel sticks 230g............................................................................………………….…….………... 55,-

Potato chips 80g................................................................................………………………………… 45,-

Finger food

Min. 20 people / Max. 150 people / 290,- for 4 canapés per person

  • Crostini with roast beef and horseradish cream

  • Pastry cups with chèvre cream, roasted beets, dried figs, and toasted pumpkin seeds

  • Trout tartare topped with sriracha mayo and toasted sesame seeds, served on a cucumber canapé

  • Sweet potato bites with guacamole, sun-dried tomatoes, and pomegranate

Night snack

120,- per person

  • Miniburger with melted cheese

  • Vienna sausage with side dishes

3 Course dinner

MENU 1

STARTER
Sweet chermoula tuna tartare with cucumber noodles, osmotised watermelon, avruga mayo and chips. (fish, soy, sulfites, sesame, shellfish)

Wine recommendation: Rabl Riesling 799,- per bottle
Upgraded: Georg Breuer Riesling Sauvage 865,- per bottle


MAIN COURSE
Sous vide duck breast with parsnip purée, carrots braised in duck fat, sweet potato fondant, candied kumquat and red wine duck jus. (sulfitt)

Wine Recommendation: Les Coteaux Côtes du Rhône Villages – 799,- per bottle
Upgrade Option: Elena Walch Selezione Pinot Nero – 845,- per bottle


DESSERT
Deconstructed cheesecake with coulis and fruit salsa. (gluten, lactose)

Wine Recommendation: Royal Tokaji Late Harvest – 99,- per glass

MENU 2

STARTER
Leek and potato soup with pancetta crumble, leek chips and chive oil.

Wine recommendation: Villa Wolf Chardonnay 799,- per bottle
Upgraded: Birgit Eichinger Grüner Veltliner 845,- per bottle


MAIN COURSE
Oven-baked trout with braised and burned leek, pea purée, corn sauce and chive oil. (fish)

Wine Recommendation: OMA Branco 799,- per bottle
Upgrade Option: Tempore Generacion 73 Garnacha 835,- per bottle


DESSERT
Chocolate ganache cake with whipped caramel cream, caramelized banana, chocolate soil and salted caramel. (gluten, lactose, egg)

Wine Recommendation: Valpantena Tesauro Recioto della Valpolicella DOC 115 per glass,-

MENU 3

STARTER
Leek and potato soup with “vegan salmon,” mushroom duxelles, leek chips and chive oil. (soy, sulfite) (vegan)

Wine recommendation: Fontanafredda Gavi di Gavi 835,- per bottle
Wine recommendation: Dagueneau Pouilly-Fumé Clos des Chaudoux 1095,- per bottle


MAIN COURSE
“Vegan duck” with parsnip and celeryroot purée, sweet potato fondant, peas and miso sauce. (celery, soya)

Wine recommendation: Giacosa Barbera 815,- per bottle
Wine recommendation: Tayu 1865 Pinot Noir 875,- per bottle


DESSERT
Deconstructed cheesecake with coulis and fruit salsa. (gluten, laktose)

Wine recommendation: Royal Tokaji Late Harvest 99,- per glass

SMALL TAPASBUFFET - 569,- per person

Focaccia
(gluten)

Romesco sauce
(sulfite, vegan)

Sriracha mayo
(vegan)

Pimientos de Padrón
(vegan)

Marinated olive mix
(vegan)

Patatas bravas with spicy tomato sauce
(vegan)

Kale and beetroot salad
(vegan)

Cheese plate – Brillat Savarin, Høvding Sverre and Søster Cecilia
(lactose)

Cured meat – Salami Ventricina, cured lamb leg

Asian style chicken wings
(soy, sulfite)

Espinacas con Garbanzos (spinach and chickpea stew)
(vegan)

BIG TAPASBUFFET - 829,- per person

Focaccia
(gluten)

Romesco sauce
(sulfite, vegan)

Sriracha mayo
(vegan, sulfite)

Marinated olive mix
(vegan)

Patatas bravas with spicy tomato sauce
(vegan)

Kale and beetroot salad
(vegan)

Cheese plate – Brillat Savarin, Høvding Sverre and Søster Cecilia
(lactose)

Cured meat – Salame Ventricina, cured lamb leg

Asian style chicken wings
(soy, sulfite)

Espinacas con Garbanzos (spinach and chickpea stew)
(vegan)

Trout sashimi
(fish, soy, sulfite)

Beef tataki with ponzu
(soy, sulfite)

Braised pork
(soy)

Semifreddo mousse with chocolate
(vegan)