Go back

2 & 3 COURSE BANQUET MENUS

2 course menu kr. 339
3 course menu kr. 399

Please select a min. of 10 covers pr. dish (vegetarian options are served for fewer covers):

STARTERS:

  • Tartlets w/ chicken in asparagues sauce.
  • Prawn cocktail w/ cos lettuce, green asparagues, lumpfish roe, and Grøften’s red dressing.
  • Stirred salmon tartar from fresh and smoked salmon w/ apples and potato crisps.
  • Carpaccio from beef w/ mustard mayo, salty cheese, and fresh herbs.
  • Insalata caprese: tomatoes, mozzarella, olives, and basil (vegetarian).

MAIN COURSES:

  • Baked Atlantic Ocean salmon w/ cauliflower, puree, almonds, chive, fennel, herb vinaigrette, and pommes marcaire.
  • Whole-roasted fillet of veal w/ roasted carrots and leeks and pommes marcaire. Served w/ pepper sauce.
  • Stuffed supreme chicken breast flavoured w/ truffle. Seved w/ baked tomatoes, onion, pommes marcaire, and chicken glacé.
  • Roast pork w/ boiled potatoes, apple-prune compote, crisps, and cream gravy.
  • Vegetarian dish of the season (vegetarian).

DESSERTES:

  • Traditional Danish apple compote. Served w/ macaroons and whipped cream.
  • Panna cotta w/ berries and chocolate.
  • Chocolate mousse w/ crunch and fruit.
  • “Rødgrød m/ fløde” (do try to pronounce it!). Compote from red berries served w/ cream.

BANQUET MENU DE LUX (Must be ordered min. 3 days in advance. Min. 10 covers pr. dish)

3 course menu kr. 555

Select and combine from the options below (all persons in the party will enjoy the same menu):

STARTERS:

MAIN COURSES:

DESSERTS: