Week 26 – Dinner Menu

Monday

Skagen mix on rye bread with lemon and mixed salad
Herb-baked Arctic char with white wine sauce flavored with fennel, julienne vegetables and dill-boiled potatoes
Raspberry parfait with berry sauce and oat crumble

Tuesday

Greens’ cured salmon with mustard-dill sauce, rye bread, and lemon
Venison sirloin with herb-baked potatoes and parsley roasted carrots
Vanilla panna cotta with rhubarb compote

Wednesday

Potato and asparagus soup with trout roe, dill, and croutons
Steamed cured cod with herb butter sauce, beets, and fresh spinach
Crème brûlée with fresh berries

Thursday

Potato pancake with vendace roe, sour cream, and red onion
Lamb fillet with balsamico gravy, herb-baked tomato and roasted potatoes
Marinated strawberries with mascarpone cream and pistachios

Friday

Carrot and celery soup served with toasted flatbread, shrimp topped with dill
Herb- baked Arctic char with green asparagus, white wine sauce and dill-boiled potatoes
Vanilla Pannacotta with rhubarb compote

Saturday

Green cured salmon served on dark Rye bread with mustard-dill, sauce and lemon
Whole roasted beef, summer vegetables, potato wedges, and red wine sauce
Crème brûlée with fresh berries

Sunday

potatoes and asparagus soup with trout roe, dill and crutons
Steamed cured cod with herb butter sauce, beets and fresh spinach
Marinated strawberries with mascarpone cream and pistachios