STARTER BUFFET

Asparagus soup (L,G)
House herrings and butter dill potatoes (L,G)
Coleslaw (L,G)
Whitefish roe mousse with seed crispbread (L)
Salted salmon with dill-mustard sauce (L,G)
Skagen shrimps (L,G)
Smoked salmon quiche and red onion jam (L)
Roast beef with gremolata
Prosciutto with melon and manchego cheese (G)
Mediterranean vegetables and roasted tomatoes
Marinated tomatoes with mozzarella and basil (L,G)

Green salad and passionfruit vinaigrette (VGN,G)
House bread with spread (L)