MENU SUGGESTIONS FOR THE PARTY
September to March (subject to change and seasonal produce).
3 types of snacks
Crustade with double crème fraîche, löjrom and hazelnut oil
Panipuri with chive mayonnaise and cabbage
Tapioca crisps with dried Karl Johan mushrooms
Starters
Salted scallops with buttermilk sauce, horseradish, kohlrabi and dill oil (served cold)
Mushrooms with thyme, sun-dried berries, Havgus cheese and chanterelle hollandaise (vegetarian)
Seasonal fish with cauliflower purée and frothy fish stock (hot)
Main courses
Hook-matured organic pork with winter cabbage, pickled mustard and browned butter sauce
Organic chicken with Jerusalem artichokes, celery, onions and blanquette sauce
Mallard with beetroot, sun-dried berries and a sauce made with warm spices
Desserts and cheeses
Nordic cheeses with wholemeal crispbread and compote
Apple sorbet with verbena oil, lemon cream, white chocolate and meringue
Berry sorbet with chocolate mousse, pickled berries and grain crumble
—
April to June (subject to change and seasonal produce).
Snacks (3 varieties)
Crustade with double crème fraîche, löjrom and hazelnut oil
Panipuri with chive mayonnaise and cabbage
Radishes with cream cheese from Søtofte and herb oil
Starters
Salted scallops with buttermilk sauce, horseradish, kohlrabi and dill oil (cold)
White asparagus with a sauce made from Havgus cheese and lovage oil (vegetarian) (during asparagus season)
Seasonal fish with cauliflower purée and foamy fish stock (hot)
Main courses
Hook-matured organic pork with green asparagus, spring onions and browned butter sauce
Organic chicken with green asparagus, grilled salad and blanquette sauce
Seasonal baked fish with asparagus, mashed potato and nage sauce with dill oil, trout roe and chives
Desserts and cheeses
Nordic cheeses with crispbread and compote
Rhubarb sorbet with Vallecurd, white chocolate and crumble
Yoghurt sorbet with toffee, meringue, lemon cream and berries
—
Late June to August (subject to change depending on seasonal produce).
Snacks (3 varieties)
Crustade with double crème fraîche, löjrom and hazelnut oil
Panipuri with chive mayonnaise and cabbage
Radishes with fresh cheese from Søtofte and herb oil
Starters
Salted scallops with buttermilk sauce, horseradish, kohlrabi and dill oil (cold)
Summer greens with a sauce made from Havgus cheese and lovage oil (vegetarian)
Seasonal fish with cauliflower purée and foamy fish stock (hot)
Main courses
Hook-matured organic pork with summer greens, carrot purée and browned butter sauce
Organic chicken with courgette purée, grilled salad, Havgus cheese and blanquette sauce
Seasonal baked fish with pointed cabbage, potato purée and nage sauce with dill oil, trout roe and chives
Desserts and cheeses
Nordic cheeses with crispbread and compote
Strawberry sorbet with buttermilk panna cotta and summer berries
Yoghurt sorbet with white chocolate, meringue, lemon cream and raspberries
—
WINE SUGGESTIONS FOR THE EVENT
The wines listed below are part of the wine menu.
Welcome drink:
Crémant de Bourgogne – Burgundy, Lou Doumont
Brut Origine – Champagne, André Bergere (supplement 85 kr.)
White wine:
Bodegas Granbazan, Contrapunto Albariño, Rías Baixas, Spain
Arnaud Combier, Bourgogne Blanc, Burgundy, France
Red wine:
Christopher Barth, Rot vom Grün Pinot Noir & Pinot Gris, Rheinhessen, Germany
Heliocentric Wines, Same River Twice Grenache & Syrah, Rhône, France
Dessert wine:
Château Rousseau, Monbazillac, South-West, France