Starters : Shrimps Skagen L, G Marinated salmon, avocado cream and red onion on archipelago bread L Eggs with chili–lemon mayonnaise and spring onion L, G Three-tomato salad with mozzarella L, G Marinated fennel and zucchini VE, G Bread cheese salad L, G Caesar salad L, G Roast beef with horseradish-flavoured sour cream L, G Green salad, sprouts and passion vinaigrette VE, G Lemon and chive seasoned cucumber L, G Olives VE, G Fresh fruit assortment VE, G Vegetable sticks with dip L, G, crackers and grapes L Bread assortment and spreads Warm Dishes: Grilled chicken breast fillet L, G Slow-cooked pork roast L, G Breaded flounder L Béarnaise sauce and dark balsamic sauce L, G New potatoes, asparagus and melted butter L, G Cauliflower–potato purée L, G Fresh cheese–filled vegetable patties L, G Desserts: Vanilla yoghurt panna cotta with strawberry–rhubarb compote L, G Macarons G and cream puffs Rhubarb jam and brie cheese Pick-and-mix candies and marshmallows Coffee / Tea