Starters:
Green salad, dried cranberries and vinaigrette (V,G)
Fried halloumi and mint-flavoured water melon salad (L,G)
Kvinoa-tabouleh salad, pomegranate and fried nuts (V,G)
Chicken and rucola pesto (L,G)
Salad with sundried tomatoes and fried potatoes with dijon vinaigrette (V,G)
Salmon fried in fennel, cabbage, asparagus and lemon mayonnaise (L,G)
Ham pie with marinated red onion (L,G)
Rustic bread with fried butter (L)

Mains:
Fried whitefish in buttermilk beurre blanc sauce (L,G)
Beef fillet with peppers and cognac-cream sauce (L,G)
Scalloped potatoes (L,G)

Dessert:
Salt-caramel tiramisu (L)