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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
Lunch
| Monday |
| Pumpkin soup |
| Pan-fried salmon with lemony Skåne-style potatoes |
| Berry curd |
| Tuesday |
| Burrata, pesto, and artichoke |
| Chicken tenderloin and bolete Chicken tenderloins with coconut-curry vegetables |
| Mango-passion mousse cone and lime-yuzu mochi |
| Wednesday |
| Beetroot soup |
| Pork sirloin with funnel chanterelle sauce and potato terrine |
| Curd pancakes and mint-marinated berries |
| Thursday |
| Potato tartlet and lime shrimp salad |
| Saltimbocca of country-style chicken with bulgur & quinoa vegetable stir-fry |
| Fruit salad with mascarpone |
| Friday |
| Beetroot hummus and chicken yakitori |
| Honey-glazed salmon medallion with seafood orzotto |
| Apple strudel, maple syrup, and vanilla ice cream |
Dinner
| Menu I |
| Rainbow trout crudo, pear, oyster mushroom and lemon mayonnaise |
| Jerusalem artichoke soup with truffle |
| Pan-fried zander and roasted parsnip-potato purée, porcini foam and pak choi OR Slow-braised osso buco, roasted parsnip-potato purée and fried pak cho |
| Chocolate fondant and lingonberry ice cream with salted porcini caramel |