BUFFET
MENU – Green Bites
Crispy baby gem salad, roasted tomatoes and olives, pine nuts, vegan parmesan cheese and date vinaigrette (V,G)
Roasted beetroot spiced with rosemary, pickled red cabbage, crispy kale, hazelnut, walnut and beetroot mayonnaise (V,G)
Lemon flavoured Feta, marinated shiitake mushrooms, herb flavoured soy, bok choy and chili dressing (V,G)
Roasted pumpkin and cauliflower, smoked organic tofu, pickled mustard seeds, smoked figs, crispy sugar snap peas and date balsamic (V,G)
Rassel el hanout marinated “härkis”, spicy durum wheat, toasted sesame, baby spinach, avocado mousse (V)
Suopster´s homemade bread (V) and hummus (V,G)
Warm food
Spicy pea tempeh, fennel seed oil seasoned aubergine and pumpkin
Za’atar spiced potatoes and organic shiitake mushrooms
Vegan spinach & yoghurt sauce and sweet chili (V,G)
Dessert
Chocolate-cocoa mousse, nutty praline, sugared cranberries, cranberry syrup and dried cranberries (V,G)
Menu – Falling Leaves
Crispy lettuce, roasted plum tomatoes, herb marinated vegan cheese & date balsamic (V,G)
Caramelized butternut squash, curry mayonnaise, tarragon marinated mini carrots and crispy artichokes (V,G)
Roasted portobello & potato, citrus marinated fennel, watercress and dill mayonnaise (V,G)
Cucumber with fresh herbs, burnt onion, truffle seasoned barley and horseradish mayonnaise (V)
Spicy seitan, vegetable quinoa and tandoori mayonnaise with toasted pine nuts (V)
Soupster´s seed bread (M,V) and hummus (G,V)
Warm food
Zucchini stuffed with mushrooms, lemon seasoned roasted cauliflower and potatoes.
Eggplant caviar and tomato salsa (V,G)
Dessert
Apple trifle: (V,G): vanilla cardamom cream, caramel apple, dried apple and biscuit praline
SIT-DOWN MENUS
MENU “Harvest Haven”
For starters
Roasted pumpkin with leek ash, pumpkin puree, pumpkin seed crumble, fennel-herb salad, pumpkin dressing and crispy quinoa (V,G)
For main course
Mushroom & barley risotto, crispy parsnip, spinach oil and fig syrup (V)
For dessert
Vanilla whipped cream, rosemary-marinated blueberries, cookie crumble and dried blueberries (V,G)
MENU “Beautiful Botanicals”
For starters
Beetroot tartare, feta mayonnaise, crispy parsnip, capers, salt roasted hazelnuts and fresh horseradish (V,G)
For main course
Roasted Quorn fillet, lemon seasoned aubergine, grilled baby gem salad, haricot beans, crispy kale and parsley oil (V)
For dessert
Cardamom spiced apple mousse, maple syrup marinated apple, oat granola and apple jam (V,G)