Lunch buffets are available until 31st of March 2024.
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Cold Dishes
Beet herring with coriander
Hand-peeled Skagerrak shrimps with homemade mayo and lemon
Beef salad with crispy vegetables in creamy sesame dressing
Nut-marinated baked roots, vegan mushroom cream, fried oyster mushrooms and puffed buckwheat
Red cabbage salad with wheat berries, raisins and nuts
Lentil salad with celery, bell pepper and mustard dressing
Mixed seasonal salad
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3 types of Danish cheese with homemade garnishes and crackers
Baker's sweet treats, desserts, cakes and pies
Homemade rye bread, bread and organic butter
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Warm Dishes
Butter chicken with roasted chickpeas
Herb-baked fish from sustainable fisheries and rustic ratatouille
Hash with béarnaise sauce
Vegan chili sin carne and soured plant-based "crème fraiche"
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Cold Dishes
Asian and horseradish herring
Fish and seafood salad with sour cream, kaffir lime and dill
Caesar salad with marinated chicken and homemade croutons
Cold vegan pumpkin shot with apple, chili and pumpkin seed sprinkle
Quinoa and lentil salad with beans and chili
Beet salad, beet leaves, nuts and pickled dark berries
Mixed seasonal salad
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3 types of Danish cheese with homemade garnishes and crackers
Baker's sweet treats, desserts, cakes and pies
Homemade rye bread, bread and organic butter
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Warm Dishes
Baked fish terrine, fried vegetables, seaweed and white wine cream
Tartlet with chicken fricassee and greens
Braised veal breast, baked root vegetables and glaze
Vegan curry dish with plant bites
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Cold Dishes
Red herring with tomato and pickled cucumber
Picked white fish from sustainable catch with caper cream, pickled onions and herbs
Vegan "chicken salad" with apple, plant-based bacon, plant bites, mushrooms, carrots and vegan mayo
Fyn Coppa with scrambled eggs, thyme and grilled borretane onions
Green Waldorf-style salad
Red couscous salad with tomato and grilled bell pepper
Mixed seasonal salad
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3 types of Danish cheese with homemade garnishes and crackers
Baker's sweet treats, desserts, cakes and pies
Homemade rye bread, bread and organic butter
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Warm Dishes
Panko-breaded flatfish from sustainable catch with rustic remoulade
Pork tenderloin from Fyn's welfare pig, pearl barleyotto and pickled tomatoes
Wild ragout from Holckenhavn with red wine and mushrooms
Baked root vegetables with crushed hazelnuts and honey vinaigrette
Price per person 345 DKK
Minimum 20 fully paying individuals.
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Buffet is available for 3 hours in accordance with the Danish Food Authority.
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The duration of the event is a maximum of 5 hours.