Manor Restaurant Conference Catering

Catering can be planned from start to finish based on individual wishes. Conference catering must be reserved at least a week before the event. You can also ask for the chef’s recommendation closer to the arrival date. Please note that the menus below are only available as table service not as buffet.

• Table reservations and order confirmations one week before the event
• Invoicing based on confirmed number of people
• We recommend a uniform menu for groups
• Food allergies notified in advance will be taken into account

Three-course menus served

MONDAY

Tomato ravioli soup
* * * *
Baked salmon and lime potatoes
* * * *
Ice cream and marinated berries

TUESDAY

Crab salad and toasted archipelago bread
* * * * *
Smoked pork kassler, deep-fried potatoes and béarnaise sauce
* * * * *
Cheesecake 

WEDNESDAY

Grilled asparagus and tzatziki
* * * *
Herb marinated chicken and mashed potatoes
* * * *
Raspberry sorbet and chocolate 

THURSDAY

Grilled eggplant, tomato and mozzarella
* * * * *
Cajun roasted salmon and stewed red onion
* * * * *
Tiramisu 

FRIDAY

Salmon soup
* * * * *
Pork tenderloin, roasted potatoes, and mushroom sauce
* * * *
Curd pancakes and lime-marinated berries

Four-course menu to be served

Beef tartare, deep-fried kale, and horseradish mayonnaise
* * * *
Asparagus soup and marinated asparagus
* * * *
Fried pike perch, beetroot butter sauce, stewed new potatoes and seasonal vegetables

OR

 Beef entrecote, red wine sauce, stewed new potatoes and seasonal vegetables
* * * *
Lemon pommes, marinated strawberries and roasted white chocolate