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Conference menu

Week 26-39

Monday, Wednesday, Friday, Sunday

STARTERS

Cod, elderflower, radishes, fresh peas, lemon-emulsion

Beef Tataki, tarragon, semi-dried grapes, crispy onions, green leaves

Green pea gazpacho, pickled onions, crème fraiche, dill

MAIN COURSES

Pan-fried Hake, baked fennel, potato purée, dill, fennel crudité

Tri-tip, carrot purée, spring-onions, truffle sauce, roasted potatoes

Broccoli, celeriac purée, parsley, beluga lentils

DESSERTS

Strawberries, oat crumble, milk parfait, white chocolate pannacotta, meringuie

Pistachio, blackcurrant mousse, Bahibe.cremeaux, pistachio ice-cream, cocoa nibS

Selected cheeses, sweet accompaniments, fruit and seed bread

Tuesday, Thursday, Saturday

STARTERS

Cured salmon, chives, cream cheese, red onion, trout-roe, sour cream

Smoked local chicken, seasonal vegetables, dried ham, local cheese

Terrine of beetroot, dried goats cheese, green leafs and crispy beetroot

MAIN COURSES

Rainbow trout, celeriac purée, local potatoes, sauteed beets

Veal striploin, roasted vegetables, potato terrine with local cheddar

Barley risotto, roasted vegetables, olive oil, mature cheese from Skottorp

DESSERTS

Strawberries, oat crumble, milk parfait, white chocolate pannacotta, meringuie

Pistachio, blackcurrant mousse, Bahibe.cremeaux, pistachio ice-cream, cocoa nibs

Selected cheeses, sweet accompaniments, fruit and seed bread

 

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