NEW YEAR'S EVE BUFFET

Cold snacks:

Roast beef with forest mushroom spread and sardine caviar

Beef tongue with fermented vegetables and truffle mayonnaise

A snack of lightly salted young herring with cucumber seasoning

Fermented salmon with marinated seaweed salad

Buffalo mozzarella with olives, nuts and tomatoes

Orange beets with goat cheese, horseradish and weight sauce

Leaf salad with cherry tomatoes and aged cheese shavings

Bruschetta with cured parma ham, cheese cream, cherry tomatoes

Glazed poultry bites with prunes

Smoked duck, mango chutney and ginger mandarin appetizer

Duck pate with figs and crusty bread

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Hot dishes:

Duck bites with cranberry, orange, fennel and grainy mustard sauce

Slow-roasted rabbit with pine nuts, raisins and wine-cream sauce

Roasted pork neck with garlic, prunes and pepper gravy

Baked halibut fillet with white wine and caviar sauce

Asian Grilled Glazed Salmon with Scallions and Sesame

Young potatoes with smoked bacon and green beans

Grilled butternut squash with spinach, sweet potatoes, white beans, nuts and feta

Baked cherry tomatoes with zucchini, chickpeas and basil

Crispy cauliflower with spicy smoky chipotle sauce

Black lentils, rice and brunoise vegetable salad

 

Festive assortment of sweets and fruits

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