Chef Experiences By Sergi Isern

Edamame with sea salt

Japanese cucumber salad

Miso soup

Vegetarian maki rolls

Salmon & avocado rolls

Inside-out rolls with sesame & cream cheese

Nigiri with salmon

Nigiri with tuna

Mixed sushi platter (salmon + seasonal fish)

Extra nigiri selection: +75 DKK pp

Premium sashimi platter: +110 DKK pp

Fresh fruit with lime & mint

Mochi selection

Foie gras toast with diced vegetables, truffle oil & microgreens

Seaweed crisp with diced bluefin tuna & caviar

Sardine coca with confit tomatoes & basil oil

Creamy cauliflower with confit cod & crispy leeks

Roasted scallops with leek & carrot cream, lemon oil

Green asparagus with cured salmon, poached egg & hollandaise

Baked raclette or brie with honey, rosemary & walnuts

Half burrata with Genovese pesto, carrot cream & pine nuts

Turbot with caper & lemon beurre blanc, sweet potato purée

Monkfish suquet with saffron broth & aioli

Sea bass with tomato, citrus & fresh herbs

Quail with miso & Périgord sauce, roasted root vegetables

Duck breast with kumquat confit & ratte potatoes

Oxtail, ossobuco style with gremolata & polenta

Opera cake with coffee & hazelnut layers

Crème brûlée with vanilla from Madagascar

Wild berry soup with mascarpone ice cream & mint

House amuse-bouche with aperitif - Included

Blue fish ceviche with leche de tigre, crispy plantain

Pickled octopus (escabeche) with sweet pepper & parsley oil

Roasted beetroot with lamb's lettuce, cheese foam & hazelnut

Green asparagus with smoked salmon, poached egg & hollandaise

Half burrata with Genovese pesto, carrot cream & pine nuts

Mille-feuille with pear, walnuts & goat cheese

Sea bass with tomato, citrus & fresh herbs, herb couscous

Salmon fillet en papillote with citrus, herbs & white wine

Duck breast with kumquat confit & ratte potatoes

Italian porchetta with seasonal roasted vegetables

Roasted lamb ribs with aromatic herbs & root vegetables

Classic tiramisù with espresso & cocoa

Crème brûlée with Madagascar vanilla

Wild berry soup with mascarpone ice cream

Welcome Bites & Starters (served standing)

Hummus & Muhammara with Fresh Flatbreads

Mediterranean Seasonal Salads

Roasted Vegetables, Olives & Pickles

Warm Halal Falafel with Light Tahini Sauce

Seasonal Sides & Accompaniments

Roasted Seasonal Vegetables with Herbs

Spiced Rice or Grains

Fresh Garden Salads

Main Dinner – Buffet Style Fully halal, same menu for all guests

Slow-Roasted Halal Chicken with Aromatic Spices

Slow-Cooked Halal Lamb Legs (chef’s selection)

Seasonal Vegetarian Main (to be defined with the client)

Night Snacks & Sweet Finish

Small Warm Savory Bites - Orange & Almond Cake

Simple Homemade Sweet - Chocolate brownie with light vanilla cream

Seasonal Fruit, Tea & Coffee

Roasted Parsnip & Apple Soup Light cream, pumpkin seed oil, toasted rye bread

Creamy Cauliflower Soup Brown butter, toasted seeds, chives

Soft Pickled Herring Boiled potatoes, sour cream, fresh dill

Warm Beetroot Salad Mustard vinaigrette, horseradish cream, herbs

Seasonal Vegetable Soup Root vegetables, herbs, rustic bread

Buttered New Potatoes Fresh herbs, sea salt

Braised White Cabbage Butter, caraway, apple

Warm Barley & Mushroom Salad Parsley, mild vinaigrette

Seasonal Greens with Brown Butter Toasted breadcrumbs

Oven-Baked Cod or Perch Buttered cabbage, new potatoes, lemon beurre blanc

Roasted Chicken Supreme Rosemary, lemon, pan juices, seasonal vegetables

Vegetarian Stuffed Cabbage Pearl barley, mushrooms, light vegetable jus

Slow-Roasted Chicken Thigh Thyme, garlic, roasted root vegetables

Baked Root Vegetables & Lentils Herb oil, roasted onions (vegetarian)

Warm Chocolate Cake Lightly sweetened crème fraîche

Chocolate Mousse Cocoa crumble, whipped cream

Chocolate Brownie Vanilla cream

Baked Apples with Chocolate Sauce Oats and cinnamon crumble

- COLD APPETIZER -

Seaweed crisp with diced bluefin tuna & caviar

Sardine coca with confit tomatoes

Pickled octopus (escabeche)

Blue fish ceviche with leche de tigre

Endive leaves with cheese cream & blue cheese

Foie gras toast with diced vegetables (+ supplement 120 DKK / person)

Creamy cauliflower with confit cod

Roasted beetroot with lamb’s lettuce & cheese foam

Spicy salmon dice with micro greens

- HOT APPETIZER -

Artichoke cream with artichoke chips, lemon & prawns

Kefta skewer with yogurt sauce

Roasted scallops with leek & carrot (+ supplement 140 DKK / person)

Galeras bisque with fish garum, chives & caviar (+ supplement 140 DKK / person)

Morel mushroom sauce with scallops (+ supplement 140 DKK / person)

Rose-petal fresh pasta ravioli with red prawn (+ supplement 190 DKK / person)

- STARTER -

Green asparagus with cured or smoked gravlax salmon, poached egg & hollandaise

Hake cheeks & clams in green sauce (+ supplement 160 DKK / person)

Escalivada coca with foie gras poêlé (+ supplement 120 DKK / person)

Mille-feuille with pear, walnuts & goat cheese

Grilled vegetables with romesco

Russian salad with saffron & roasted pepper mayonnaise, tuna belly

Half burrata with Genovese pesto & carrot cream

Baked raclette or brie with honey & rosemary

Ricotta & spinach cannelloni

Carabinero prawn on green herb creamy rice (+ supplement 160 DKK / person)

- MAIN COURSE – MEAT -

Duck breast with kumquat confit & ratte potatoes

Roasted lamb ribs with aromatic herbs

Three-way cooked lamb (+ supplement 280 DKK / person)

Pistachio-crusted lamb (+ supplement 220 DKK / person)

Quail with miso & Périgord sauce

Roast beef

Italian porchetta

Oxtail ossobuco style

Veal tournedos Rossini with truffle (+ supplement 250 DKK / person)

Slow-roasted kid goat shoulder with pears, raisins & pine nuts (+ supplement 300 DKK / person)

Dry-aged beef rib to share (+ supplement 300DKK / person)

- MAIN COURSE – FISH -

Turbot with caper and lemon beurre blanc -Sweet potato purée and wok‑fried vegetables

Sea bass with tomato, citrus & fresh herbs - Herb couscous with lemon

Gilt-head bream with tomato, citrus & fresh herbs - Warm spinach, mushroom and nut salad

Catalan-style lobster (+ supplement 280 DKK / person)

Raw fish selection (hamachi, salmon, tuna) (+ supplement 200 DKK / person)

Monkfish suquet

Salmon fillet cooked en papillote with citrus, herbs & white wine

Opera cake

Ricotta & pear

Fresh fruit

Wild berry soup with mascarpone ice cream

Classic tiramisù

Crème brûlée

DAY 1

Beef carpaccio with extra virgin olive oil, lemon, rocket leaves and parmesan shavings

Roasted beetroot salad with feta cheese, strawberries, walnuts and balsamic dressing

DAY 2

Fresh tuna tartare with avocado, toasted sesame, lemon & coriander vinaigrette

Warm chicken & mango salad with honey-lemon dressing

DAY 3

Grilled scallops with mushroom & cured ham sauce over fresh spinach

Rocket salad with caramelized pear, goat cheese, walnuts & balsamic vinaigrette

DAY 4

Octopus carpaccio with lemon vinaigrette and smoked paprika

Tomato & burrata salad with basil and olive oil

DAY 5

Seafood ceviche with scallops, wild sea bass, mango, avocado & leche de tigre (+ Suplement 110 DKK / person)

Broken goose eggs with asparagus, spring garlic, Iberian ham & fried potatoes

OPTIONAL EXTRA (charged separately)

Antipasti tasting experience – cured meats, cheeses, smoked fish, pickles & bruschettas +280 DKK / person

EXTRA

Focaccia tasting (4 varieties) Rosemary · Olive & tomato · Pesto & parmesan · Onion & brie +210 DKK / person

OPTIONAL EXTRAS

Sashimi selection – fresh fish, seaweeds, soy, wasabi & pickled ginger +320 DKK / person

DAY 1 - Side dish

Creamy mushroom risotto with chicken stock, white wine and a touch of white truffle

DAY 2 - Side dish

Oven roasted carrots and beetroot

DAY 3 - Side dish

Warm potato & green asparagus salad with light truffle demi-glace

DAY 4 - Side dish

Roasted Ratte potatoes with herb butter

DAY 5 - Side dish

Silky cauliflower cream with olive oil, pickled vegetables and smoked cod

OPTIONAL First Course EXTRA

Build-your-own Buddha bowl buffet Greens, fermented vegetables, rice, hummus, edamame, avocado & sauces

Basic → +210 DKK / person

Complete → +250 DKK / person

With fresh fish → +300 DKK / person

DAY 1 - Main course

Oven-roasted chicken stuffed with spinach, mushrooms and goat cheese Mashed potatoes & steamed asparagus

DAY 2 - Main course

Grilled beef fillet with creamy mushroom & red wine sauce Roasted potatoes & grilled asparagus (+ Suplement 90 DKK / person)

DAY 3 - Main course

Grilled salmon fillet with lemon butter & capers Steamed asparagus, carrot & zucchini

DAY 4 - Main course

Slow-roasted kid goat shoulder with pears, prunes and pine nuts

DAY 5 - Main course

Oven-roasted lamb ribs with herbs, olive oil, salt & black pepper + Suplement 110 DKK / person)

OPTIONAL EXTRA

Gourmet dessert buffet Macarons, mini cheesecakes, chocolate bonbons, fresh fruit & mini cakes +290 DKK / person

Dark chocolate brownie with fresh blueberries

Pear tarte tatin with whipped cream or vanilla ice cream

Crème brûlée

Classic chocolate mousse

Ricotta & pear pastry

Burrata stracciatella with seasonal tomatoes & basil

Tuna carpaccio with citrus & olive oil

Vitello tonnato

Beef carpaccio with aged parmesan & olive oil

Octopus carpaccio, lemon & parsley

Seared scallops with cauliflower cream (+ supplement 130 DKK / person)

Handmade pasta with butter & sage

Black risotto with cuttlefish

Fresh pasta with slow-cooked beef ragù

Fresh pasta with porcini mushrooms

Fresh pasta with seafood ragù (+ supplement 150 DKK / person)

Truffle potato gnocchi (+ supplement 150 DKK / person)

Veal scaloppine with lemon & capers

Slow-cooked lamb shoulder with herbs

Pan-seared sea bass with beurre blanc (+ supplement 170 DKK / person)

Beef tenderloin with red wine sauce (+ supplement 220 DKK / person)

Roasted pork loin, rosemary & jus

Braised beef cheek with polenta

Classic tiramisù

Panna cotta with vanilla & citrus

Chocolate crémeux with olive oil & sea salt

Lemon tart with Italian meringue

Ricotta cake with orange zest

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