Wedding menu
Starter
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Shrimp salad Served on homemade rye bread with a crispy herb salad, pickled red leek and a Swedish bleak roe and dill vinaigrette |
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Grilled scallops Served with mango, asparagus and salt roasted pumpkin seeds, a lime hollandaise and a crispy herb salad |
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Carpaccio from fillet of beef Served with parmesan cheese shavings, roasted pine nuts and a shallot vinaigrette with capers and olives |
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Cognac-scented lobster bisque Served with seafood tartar (lobster, crab and shrimp) and a Västerbotten cheese toast and a dill salad |
Main course
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Grilled back of cod Served with sauteed lobster sauce, lemon baked primeurs, smoked trout roe, potato ecrassé flavored with dill and chive and salad with king crab, radish and dill |
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Seafood stuffed fillet of lemon sole Served with crabcake, sour pea purée, steamed white and green asparagus and a white wine sauce with dill and bleak roe |
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Roast beef tenderloin Served with a potato and parsley root terrine flavored with gryère and honey glazed salsify and spinach, smooth white onion purée and a rich brandy sauce |
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White wine poached fillet of halibut Served with seafood risotto, lobster emulsion, parmesan flakes, confit cherry tomato and a crispy herb salad |
Dessert
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Variation of strawberries Strawberry tartelette with custard and elderflower jelly, strawberry sorbet with mint, homemade strawberry compote and strawberry parfait |
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Crème brûlée flavored With Tahitian vanilla served with fresh berries and raspberry sorbet |
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Chocolate mousse cake on salt brownie with macadamia nuts Dark chocolate mousse flavored with brandy topped with chocolate fudge served with fresh raspberries and mango sorbet |
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Vanilla and citrus pannacotta Served with rhubarb compote, Paris waffle and wild strawberry sorbet on oat crunch |
