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Lunch & dinner menus

Tuesday – Mingle dinner

Buffet

Glazed seasonal beetroot with goat’s cheese, pumpkin seeds and shaved herb salad
Baked celeriac with warm salad of Gotland lentils, wild garlic and celeriac cream
Grilled herb-marinated portobello with baby carrots, dukkah, and a spread of grilled red pepper and sunflower seeds
Herb-tossed new potatoes

Bread and salad included.

Wednesday – Lunch

Asian bean ball
Served with quinoa, cauliflower and herb salad, lightly salted dill cucumber, lemon wedge, and whipped sour cream with tomato
Bread and salad included.

Wednesday – Banquet

Starter

Spring asparagus soup with potatoes, flavoured with Västerbotten cheese, white wine and garlic. Served with oven-roasted rye bread crutons and freshly baked bread with whipped butter.

Main course

Plant patties on a bed of zuccini, eggplant and bell pepper ragout, served with a mix of oven-roasted root vegetables and a herb sauce infused with a richly flavoured cheese. Topped with a crunchy mix of roasted seeds and pea shoots.

Dessert

Crispy rhubarb and strawberry crumble, spiced with cardamom. Served with a raw custard flavored with vanilla.

Beverage

Choose between Kullamust in the flavors ”Pure Apple” and ”Rhubarb Apple”, or a bottle of Ramlösa mineral water.