Winters delicious buffet

Cold
Marinated raw salmon with sea salt and a touch of cilantro
Winter salad with 3 kinds of shrimps (Norwegian-, grey North Sea- and lobster shrimp)
Fish Terrine
Thinly sliced roasted vealrib with a saffron mayonnaise
Smoked duckbreast with orange chutney
Guinea-fowl roll with apricot on a mix of dry candied fruit
Pate of roe-deer Carpaccio and duck liver with cranberry compote
French bread
Farmers butter and herbal butter

Hot
Stew of mixed catch
Filet of guinea-fowl with a creamy mushroom sauce
Tournedos of salmon with capers and cress sauce
Pieces of free range chicken breasts in a creamy sauce
Puree of chestnuts
Stewed pears
Glaced Brussel sprouts
Ratatouille

Cold
Pastrami of deer with a pumpkin salad, sweet corn and apple
Carpaccio of fresh figs, Robiolo cheese and a syrup of red Port.
Salad with smoked turkey, celery, orange and honey mustard vinaigrette
Fillet of veal with puffed honey tomatoes, truffle cream and rocket
Thinly sliced raw salmon, marinated in sea salt with a touch of cilantro
Rilette of white fish, dressed with a selection of smoked fish
Salad of Roseval potatoes, Greek yoghurt, coarse mustard and smoked bacon crisps
Mixed lettuce with smoked peppers, a mix of mushrooms from the forest, avocado and Macadamia nuts

Hot
Loin of angler covered with Parma ham and a sauce of shallots and butter
Roll of turkey with a sauce of red wine and Shiitake mushrooms
Stack of potatoes, egg-plant and zucchini grated with a soft goat cheese
Candied stewed pears
Puree of chestnuts
Saffron rice
Green spring beans rolled in bacon
Supplements: farmers bread, tomato butter, olive oil extra virgin

Poultry mousse with red portwine jelly
Smoked salmon with saffron sauce

Mini bread rolls with olive oil and salted butter

Cream of forrest mushrooms with truffle

Traditional Dutch stew of hare with mashed potatoe, red cabbage and oven peer
Sliced filet of duckbreast in elderberry sauce with mashed potatoes and raw endive

Mixed salad with smoked chicken, roast peppers, rocket and nuts in honey and mustard dressing

Mini crème bruleé
Curd with red fruit
Cranberry mousse and plum tartlet with a dash of nutmeg

Xmas menu : 4 course special dinner
Marbré of blue grouse with confit de canard and chutney of baked peppers
Game consommé with ravioli of dear and hedgehog mushrooms
Dear steaks with apple gravy on chestnut gratin with almonds
Peach and apple strudel with champagne froth

Supplement
International cheese platter

Xmas luxe: 4  course special dinner
Marbré of blue grouse with confit de canard and chutney of baked peppers
Game consommé with ravioli of dear and hedgehog mushrooms
Dear steaks with apple gravy on chestnut gratin with almonds
Peach and apple strudel with champagne froth

Supplement

International cheese platter

Lolly of confit de canard, rocket, smoked duck and raspberry chutney
Filo pastry parcel, stuffed with goat cheese and nuts
Canapé with smoked salmon, quail egg and ground pepper
Wrap with lobster and saffron sauce
Pâté of game with cranberry chutney