Monday

Carrot and celery soup with shrimp and dill
Herb-baked Arctic char with white wine sauce flavoured with lemongrass, green asparagus and dill-boiled potatoes
Chocolate cake with raspberry sauce and vanilla cream

Tuesday

Green’s cured salmon with mustard-dill sauce, rye bread and lemon
Venison sirloin with mashed potatoes, red wine sauce and mushrooms
Panna cotta flavoured with cardamom, topped with rhubarb compote

Wednesday

Jerusalem artichoke soup with herb oil and root vegetable chips
Steamed salted cod loin with herb butter sauce, dill-boiled potatoes, baby spinach and spring onion
Fresh cheesecake with blueberries and cookie crumble

Thursday

Small potato rösti with bleak roe, sour cream and red onion
Lamb sirloin with thyme gravy, kohlrabi and roasted potatoes
Cherry compote topped with dark chocolate mousse

Friday

Carrot and celery soup served with toasted flatbread, shrimp and topped with dill
Herb-baked Arctic char with lemongrass sauc, green asparagus and dill-boiled potatoes
Panna cotta with rhubarb compote

Saturday

Green’s cured salmon with mustard-dill sauce, rye bread and lemon
Whole roasted sirloin steak with red wine sauce, spring vegetables and potato wedges
Chocolate cake with raspberry sauce and vanilla cream

Sunday

Jerusalem artichoke soup with herb oil and root vegetable chips
Steamed salted cod loin with herb butter sauce, dill-boiled potatoes, baby spinach and spring onion
Fresh cheesecake with blueberries and cookie crumble