STARTER BUFFET

Jerusalem artichoke soup (L,.G)
Spring greens “Waldorf” (L,G)
House herrings (L,G)
Whitefish roe mousse with seed bread (L)
Shrimps Skagen (L,G)
Salted salmon with dill-mustard sauce (L,G)
Smoked salmon with lemon majonnaise (L,G)
Clear asparagus-potatosalad (L,G)
Prosciutto with Manchego cheese and melon( L,G)
Roast beef with horseradish (L,G)
Gardeners salad with seasonal vegetables (L,G)
Marinated tomatoes and mozzarella (L,G)
Green salad with rhubarbvinaigrette (L,G)
Boiled potatoes with dill and butter (L,G)
House bread with spread