Wedding Menus

Green salad with feta cheese, watermelon, toasted seeds (L,G)
Provence salad with cucumber, cherry tomatoes and grapes (M,G)
House Coleslaw – mayonnaise salad (L,G)
Balsamic Vinaigrette and Dijon mustard salad dressing (M,G)

Fresh house bread (light and dark)
Whipped butter with sea salt (L,G)
Whipped herbed cream cheese (L,G)

Slow-roasted beef (M,G)
With pepper sauce (L,G)

Roasted rosemary potatoes (M,G)
Lightly roasted carrots, broccolini and red onion (M,G)

Dessert

Soft coconut almond cake with mascarpone cream (L)
Velvety milk chocolate mousse and almond croquant (L,G)

Pre-sliced fresh seasonal fruit and berry platter

Coffee & Tea

Roasted pork tenderloin
With red wine sauce (M,G)
Skåne cream potatoes (L,G)
Lightly roasted carrots and cauliflower in herb oil (M,G)

Dessert

Vanilla yogurt panna cotta with fresh strawberry salsa (L,G)
Chocolate brownies and velvety white chocolate mousse (L,G)

Pre-sliced fresh seasonal fruit and berry platter

Coffee & Tea

Provence green salad with cucumbers and honeydew melon (M,G)
Pesto oat salad with cherry tomatoes and mozzarella pearls (L)
Greek rocket feta salad with cherry tomatoes, olives, marinated red onions (L,G)
Dijon mustard dressing (M,G)
Mint vinaigrette (M,G)

Fresh house bread (light and dark)
Whipped butter with sea salt (L,G)
Whipped herbed cream cheese (L,G)

Grilled chicken breast (M,G)
With silky cream sauce (L,G)
Roasted herbed potato wedges (M,G)
Lightly roasted thyme-seasoned carrots, bell peppers and red onion (M,G)

Dessert

Meringue Pavlova with vanilla cream and fresh seasonal berries (L,G)
Chocolate brownie and velvety white chocolate mousse (L,G)

Pre-sliced fresh seasonal fruit and berry platter

Coffee & Tea

Fresh rocket and dill pickle salad (M,G)
Classic Caesar salad (L)
Greek feta cheese salad with cherry tomatoes, olives and seasoned red onion, garnished with rocket (L,G)
Balsamic Vinaigrette and Dijon mustard dressing (M,G)

Fresh house bread (light and dark)
Whipped butter with sea salt (L,G)
Whipped herbed cream cheese (L,G)

Herbed oven-baked salmon (L,G)
Roasted rosemary potatoes (M,G)
Lightly roasted carrots and cauliflower (M,G)
Lemon butter sauce (L,G)

Dessert

Soft carrot cake with silky orange cream cheese frosting (L,G)
Rich milk chocolate mousse and almond croquant (L,G)

Pre-sliced fresh seasonal fruit and berry platter

Coffee & Tea

Provence green salad with cucumbers and honeydew melon (M,G)
Pesto oat salad with cherry tomatoes and mozzarella pearls (L)
Pesto oat salad with cherry tomatoes, bell peppers and green pesto (M)
Herbed quinoa bean salad (M,G)
Dijon mustard dressing (M,G)
Mint vinaigrette (M,G)

Fresh house bread (light and dark)
Whipped butter with sea salt (L,G)
Chili hummus (L,G)

Herb-marinated oven-baked tofu in tomato-coconut sauce (Veg,M,G)
Lightly roasted carrots and cauliflower (M,G)

Dessert

Coconut panna cotta and berry compote (Veg,M,G)
Chocolate brownie and velvety white chocolate mousse (L,G)

Pre-sliced fresh seasonal fruit and berry platter

* The vegetarian menu can also be prepared entirely vegan if required

Dietary labels:
G = Gluten-free
L = Lactose-free
M = Dairy-free
Veg = Vegan