Menu-Меню I

Transcription

1 Menu-Меню I

2 Dinner is served! Our new à la carte menu has been developed by the chefs in Viking Line s menu team, which I have been leading for many years. We want to serve our guests new dishes without forgetting the classic and seasonal flavours. We follow closely what is happening in the culinary world and exchange ideas with our colleagues, e.g. the Swedish Culinary Team and the Chef of the Year in Finland. Our internal culinary competitions have also contributed with many great dishes. Creative cooperation inspires! Over the years there have been many favourite dishes. But the tastes of customers change what worked before, may not be popular anymore. That is why it is so important to be able to renew and develop. At the moment, the global interest in Scandinavian cuisine, with it s pure flavours and locally produced ingredients, is increasing. Even though food is my profession, I also enjoy spending time in the kitchen in my spare time. Beef brisket and root vegetables can be just as good as lobster with truffles. What is most important is that the food is made with love something you can taste in this menu. I wish you an enjoyable meal! Chef Harry Ahlskog, Viking Cinderella

3 Menu Menu 42 Wine package 24 Sugar salted halibut, blackcurrant, dill mayonnaise and fried black salsify 16 cl Clarendelle Blanc 2015, Bordeaux Poached cod and deep fried cod cheek with beetroot and Grana Padano risotto 24 cl Greco di Tufo Terra d Uva 2016 Benito Ferrara, Campania or Smoked fillet of beef, fried funnel chanterelles, pickled onions and mushroom foam 24 cl Primarius Oregon Pinot Noir 2014 Chocolate pudding, pear sorbet and mocha jelly with pear and vanilla foam 8 cl Yarden Heightswine 2015, Golan Heights Winery

4 Starter- or desserts buffé in combination with main dish 12 Starter- and desserts buffé in combination with main dish 19 Starter- and desserts buffé without main dish 29 Starters Sugar salted halibut, blackcurrant, dill mayonnaise and fried black salsify 9 16 cl Clarendelle Blanc 2015, Bordeaux 6,90 Truffle filled scalllops with cauliflower soup and burned leak cl Monte del Frá Ca del Magro 2016, Lombardy 6,80 Smoked reindeer tongue with swedish turnip, sea buckthorn and crème fraîche cl Domaine des vieux Maronniers 2016, Beaujolais 5,20 Mushroom porridge with pickled mushrooms, chili oil and ashed leak 9,50 16 cl Château les Valentines, Cotes de Provence 7,30 Member price 10% Plus price 15%

5 Main Courses Fried pike-perch with 63º egg, potato puree and pickled kohlrabi cl Obladie 2014 Clos des Nines, Languedoc 11,80 Poached cod and deep fried cod cheek with beetroot and Grana Padano risotto cl Greco di Tufo Terra d Uva 2016 Benito Ferrara, Campania 11 Smoked fillet of beef, fried funnel chanterelles, pickled onions and mushroom foam cl Primarius Oregon Pinot Noir ,20 Pot fried wild duck with red cabbage, creamy rowanberry sauce and Parisienne potatoes cl Aglianico del Vulture Basilisco 2010/12 Feudi di San Gregorio, Basilicata 18 Fried butternut squash with beluga lentils, vegan cheese, pickled ginger and pumpkin seed pesto cl Château les Valentines, Cotes de Provence 11 Desserts Milk ice cream and raspberry sorbet with milk meringue 8,50 8 cl Château Haut-Bergeron 2010, Sauternes, France 9 Chocolate pudding, pear sorbet and mocha jelly with pear and vanilla foam 10 8 cl Yarden Heights 2015, Golan Heights Winery, Israel 6,50 Carrot cake, liquorice cream and lemon ice cream 9 8 cl Yarden Heightswine 2015, Golan Heights Winery 6,50 The pastry chef s goodie selection 8,50 8 cl Maury Expression2015, Mas de Lavail 5,50 Ships selection of cheeses with accompaniments 11 8 cl Porto Cruz 2001 Late Bottled Vintage 5,50 Member price 10% Plus price 15%