Januar og Februar course menu

Transcription

1 3-course menu Starters: Salted cod, oysters, parsley, cucumber, cabbage Tartare of beef tenderloin, lingonberry, tarragon, pickled celery, foie gras. Fried scallops, cauliflower, smoked mayo, dill. Fried winter roots, salad emulsion, truffle, herbs. (Vegan) Main Course: Corned chicken from Gråsten, caramelized pear, Jerusalem artichokes, tarragon sauce. Organic glazed brisket of veal, truffle sauce, carrots in juice, crispy roots. Fried halibut, sauce, baked and pickled onions, chervil. Salt baked cabbage, watercress, sauce of burned greens and seaweed. (Vegan) Veal tenderloin, truffle sauce, carrots in juice, crispy roots, surcharge +35,- Dkr. pp (All main courses are served with baked crushed potatoes in butter and sea salt) Dessert: Matured Comte and fruit bread. Baked apples, buttermilk, vanilla and oats. Chocolate ice cream, banana cake, salted caramel and chocolate. Lemon meringue pie with vanilla. There may be locations where some dishes cannot be served

2 Nimb buffet Salmon - smoked cheese radish chives Salt- and sugar-cured scallop cauliflower crème Selection of three charcuterie pickles Pate de champagne mushrooms cognac Salted cucumber fresh cheese chives Selection of three different cheeses honey nuts crispy flakes Chocolate cake crème cherry Charcuterie buffet Selection of three charcuterie Three mature European cheeses Rillette goose figs Pickles Truffle emulsion

3 Nimb buffet Buffet: Salad consisting of winter cabbage, honey, apple vinegar and apples. Baked and pickled onions, dill mayo, lingonberry. Baked roots, winter truffles, chives, vinaigrette. Salted scallop, cauliflower crème, raw cauliflower, chervil. Ceviche of halibut, coriander, toasted bread, pickled tomatoes. Tatar of beef tenderloin, tarragon crème, lingonberry and toasted rye bread. Corned chicken from Gråsten, caramelised pear, Jerusalem artichokes. Mature Comtè and fruit bread. Chocolate crème, banana cake, salted caramel, chocolate. Compote of apples, roasted oats, vanilla crème.

4 Canapés Not Served between kl og Examples: Crab salad and Jerusalem artichokes Salmon tartare with radish and seaweed Salt- and sugar-cured Norwegian langoustines with lobster creme Pickled cucumber and smoked cream cheese Foie gras terrin with rosehip Chicken liver parfait with port wine jelly Pata negra ham and artichokes Ballontine of rabbit and panchetta Matured Høost and fruit bread Macarons

5 Brunch Buffet Table service: Egg Benedict poached egg, crouton, ham and frothy Hollandaise sauce. (OBS Not the castle) Buffet: A selection of bread, small pastries and croissants. Marmalades and chocolate spread. Organic yoghurt with granola. Smoked salmon, smoked cheese and herbs. Salad Nicoise fresh tuna, potatoes, olives, green beans and vinaigrette. King crab and lemon mayonnaise. Oysters, shallots and vinaigrette. Scrambled eggs with truffle. Charcuterie. Patè de Champagne and goose rillette with pickles. Fettuccine pasta, butter, chanterelle mushrooms and parsley. Fried sausages from Svaneke. Liver paté, apples and bacon. Fresh fruit Danish cheeses and caramelised nuts. Juice, smoothies and chocolate milk. Selection of delicacies from Nimb s pastry table.

6 Late Night Snack Luxury hot dog Grilled organic sausages in a home-made hot dog bun served with Karl Johan remoulade and cress Served from our DIY buffet Triangular sandwich Three soft mini sandwiches, all with different fillings. Luxury baguette Three-piece wholemeal baguette sandwich with assorted meat, fish and vegetable fillings. Charcuterie selection Sausage, paté and ham served with home-made garnish and bread Snacks / sweets Savoury snacks Crisps Olives Almonds Sweets for the coffee Macarons Mini lemon pie Sara Bernard