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Group menus 2010
Size of group min. 12 people |
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Group menu no. 1 |
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Spicy tomato soup with cheese |
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Marinated chicken fillet with rice pancakes, herbed beans and
parsley sauce |
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| Oven-baked apples with honey in vanilla sauce |
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Selection of bread and rolls, water |
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Coffee, tea |
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Group menu no. 2 |
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Vegetable wrap with sweet and sour sauce |
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Steamed salmon fillet with vegetable cake
and seafood fricassee |
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| Ice cream with hot berry sauce |
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Selection of bread and rolls, water |
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Coffee, tea |
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Group menu no. 3 |
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Cold-smoked salmon asparagus rolls with mayonnaise sauce a la
Vienna |
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Smoked pork tenderloin with herb potato, vegetable salad and
hazelnut sauce |
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| Chocolate cheesecake |
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Selection of bread and rolls, water |
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Coffee, tea |
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Group menu no. 4 |
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| Pasta salad with salted salmon |
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| Beef fillet burger oven-cooked with red pesto,
with accordion potato and wine sauce |
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| Roasted almond waffles with cheese cream |
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Selection of bread and rolls, water |
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Coffee, tea |
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Group buffet menus 2010
Size of group min. 30 people |
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Group buffet no. 1 |
210 EEK |
| Salmon soup |
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| Fresh mix of the season`s vegetables |
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| Chicken shish kebab |
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Pork fillet in plum and broccoli sauce |
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| Creamy garlic potato |
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Kama mousse |
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Selection of bread and rolls, water |
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Coffee, tea |
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Group buffet no. 2 |
230 EEK |
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Cherry tomato and mozzarella salad |
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Turkey fillet with orange ginger sauce |
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Oven-baked salmon fillet topped with bacon |
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Potato slices with herbs |
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Wild rice |
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Fruit jelly cake with vanilla cream |
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Selection of bread and rolls, water |
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Coffee, tea |
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