Buffets

Buffets are available for parties of 50 and more.
Vegetarian and children’s dishes on request.

Buffet 1:

Appetizers

Caprese salad
(pomodori tomato, mozzarella, fresh basil, garlic and a balsamic dressing)
Smoked Salmon with horseradish, capers and fresh dill
Goat cheese with olives, paprika and red onion
Wafer-thin sliced Parma ham with honey melon
French bread with butter and seasoned butter

Soup

Oriental poultry broth with celery

Main Courses

Grilled tournedos medallions with a mushroom sauce
Marinated tender chicken with a soft mustard sauce
Baked Victoria perch with coriander and a soft lobster crème sauce
Poached salmon filet with a saffron-white wine sauce

***

Basmati-rice boiled in curry
Baked potato with crème fraîche
Baked banana
Grilled Provencal vegetables with red onion

Desserts

Strawberry cheesecake
Puffed cakes stuffed with vanilla cream and decorated with warm chocolate
Tarte Tatin
Ice cake in a variety of flavors

Nafl. 74.95 excl. OB

Buffet 2:

Appetizers

Tender chicken strips and mushrooms with seasoned butter and cheese out of the oven
Beef carpaccio with a truffle dressing
Smoked salmon with horseradish, capers and fresh dill
Wafer-thin sliced cucumber and tomato in a sweet-sour dressing with mashed parsley
French bread with butter and seasoned butter

Soup

Bouillabaisse ‘Boathouse Style’ from the chef with a variety of local fish and croutons

Main Courses

Grilled tournedos medallions with a mushroom sauce
Veal escalope with pepper sauce and catjang
Backed mula filet on zuchinni with a Creole sauce
Poached salmon fillet with a saffron-white wine sauce

*****

Baked potato with crème fraîche and spring onion
Baked banana
Basmati-rice boiled in curry
Grilled Provencal vegetables with red onion

Desserts

Strawberry cheesecake
Grandma’s apple pie with fresh whipped cream
Puffed cakes stuffed with vanilla cream, decorated with warm chocolate
A variety of petit fours

Nafl. 84.95 excl. OB

Buffet 3:

Appetizers

Caprese salad
(pomodori tomato, mozzarella, fresh basil, garlic and a balsamic dressing)
Baked tender chicken strips and mushrooms
with seasoned butter and cheese out of the oven
Goat cheese with olives, paprika and red onion
Beef carpaccio with a truffle dressing
Mixed green salad with herb dressing

*****

French bread with butter, seasoned butter and tapenade

Soup

Homemade onion soup with croutons and cheese

Main Courses

Grilled Tournedos medallions with a mushroom sauce
Veal escalope with thyme and rosemary
Baked mero filet in garlic with capers and olives
Baked gambas in garlic with a curry cream sauce

*****

Basmati-rice boiled in curry
Baked potato with crème fraîche
Baked banana
Grilled Provencal vegetables with red onion

Desserts

Strawberry Cheesecake
A variety of petit fours
Puffed cakes stuffed with vanilla cream, decorated with warm chocolate
Grandma’s apple pie with fresh whipped cream
Ice cake in a variety of flavors

Nafl. 94.95 excl. OB