Welcome and good appetite!

Transcription

1 menu Dinner- 2015

2 This year s banquet menu is designed by Bengt Sjöström, our executive chef and gastronomic leader. Many of you will recognize Bengt Sjöström from Swedish Television, where he spent several years on channel 4 (TV4) making delicious food on the very popular morning news show (Nyhetsmorgon), while some may have been fortunate enough to taste his cooking in restaurant Linnea in Gothenburg. I choose to call the new menu classic and innovative, says Bengt and explains, a menu based on Nordic cuisine, but with a modern twist and surprising combinations. Aesthetic and elegant, but above all very, very tasty. Welcome and good appetite!

3 APERITIF-SNACKS Salmon mousse with chives in a Norwegian krumkake Chicken liver pate wrapped in puff pastry Norwegian cheese with quince jelly in a pie crust NOK 22,- per item RECEPTIONS Canapés: 5 items with Arctic caviar, smoked salmon butter and lobster, crayfish chateaubriand, and cream cheese NOK 255,- Small open sandwiches 1: 5 items with smoked salmon, prawns, roast beef, ham, and brie NOK 235,- Small open sandwiches 2: 5 items with salmon terrine, lobster tail, chateaubriand, cured ham from Tind, and Dovre cheese NOK 240,-

4 NORDIC FLAVOURS NORDIC TASTING DISH Smoked salmon with cheese pâté Skagenrøre Herb stuffed chicken Venison steak with horseradish and apple sauce Honey glazed port loin stuffed with Norwegian goat cheese Cheese from Holtefjell NOK 325,- BUFFET FOR RECEPTIONS Hot smoked salmon with dill mayonnaise Smoked salmon with cheese pâté Skagenrøre with sour cream Herb stuffed chicken Garlic baked cod with a chive sauce Pink roasted duck breast with pickled mushrooms Saddle of lamb from Jæren Saddle of veal with broccoli Cheese from Holtefjell Chocolate mousse NOK 420,-

5 NORDIC FLAVOURS BUFFET FOR DINNERS Hot smoked salmon with dill mayonnaise Smoked salmon with cheese pâté Skagenrøre with sour cream Herb stuffed chicken Venison steak with horseradish and apple sauce Honey glazed port loin stuffed with Norwegian goat cheese Garlic baked cod with a chive sauce Fennel stuffed monkfish Pink roasted duck breast with pickled mushrooms Quail s breast with baby onions Saddle of lamb from Jæren Saddle of veal with broccoli Cheese from Holtefjell Tilslørt Youngspike Chocolate mousse NOK 565,-

6 BANQUET MENUS BANQUET MENU 1 Smoked shoulder of Hardangervidda lamb with parsnips, red onion, cauliflower and Jarlsberg Premium Salma salmon baked with herbs, aubergine, carrots, broccoli, caraway potatoes and a chive sauce Williams pear cake with a vanilla-cream filling and a touch of ginger NOK 545,- BANQUET MENU 2 Salmon and monkfish with cress salad, dill, mustard dressing and Holtefjell cheese Lightly fried duck breast with Brussels sprouts, celeriac, peas, potato purée and a tomato jus Delicious chocolate with a honey crisp NOK 585,-

7 BANQUET MENUS BANQUET MENU 3 Quail breast with carrots, aronia berries, mushrooms, and malt crisps Venison sirloin fried in seasonings, with root vegetables, peeled boiled potatoes and a juniper berry sauce Financier with curd cheese and gooseberries NOK 595,- BANQUET MENU 4 Lightly smoked saddle of venison on a bed of mushroom jelly with pickled baby onions, root vegetables, and lingonberries Cod fillet baked in a shellfish beurre with root vegetables, spinach, potato purée and a chive sauce Herb-roasted fillet of Jæren lamb with pickled onions, broccoli, carrot, potato and a light lamb jus Three types of Norwegian cheeses Light chocolate mousse with raspberries on a spiced chocolate base 5 courses, NOK 765,- 4-courses, NOK 670,- 3-courses, NOK 575,-

8 Oslo Congress Centre is always working to ensure that we provide the best overall product to our guests therefore room hire, service, tablecloths, lighting, and wardrobe are all included in the menu prices. Security can be provided by agreement. Table decorations from NOK 300 per table.for the wine and bar lists, please contact our booking department. Youngsgate 11, 0181 Oslo Tlf: