FESTIVE MENU

Oak hall. Click to enlarge

Welcoming cocktail
A glass of Russian campagne

Cocktail before the theatrical performance
(lasts for 40 min)
crisp sticks with smoked salmon
smoked venison on toasts
toasts with Tapanabe paste
shrimps with avocado
canape with mousse from Rockford
pickled duck brisket
trout mousse
rabbit paste with pistachio
prunes in bacon
Maasdam cheese with grapes
White and Red French wine, juices in range, vodka, Russian liqueurs in range

Click to enlarge



Gala-dinner:
Sea scallops with cauliflower
(80-90 g (2.8 - 3.2 oz) - , 100g (3.5 oz) - mousse, 50g (1.8 oz) - fancy pastry, 15-20g (0.5 - 0.7 oz) - dressing)
Black caviare
(30g (1.1 oz) - caviar, 2 pancakes, 70g (2.5 oz) - bread toasts, 30g (1.1 oz) - garnish, 20g (0.7 oz) - sour cream)
Grotene of beef, baked with duck‘s stewed liver with pieces of young green peas, red port with truffle butter dressing, potatoes.
(150-180g (5.3 - 6.3 oz) - meat, 50g (1.8 oz) - garnish, 20g (0.7 oz) - dressing )
Cheeses
(200g (7.1 oz) - sliced cheeses)
Cake with bilberries
(portions, 200g (7.1 oz) - cake, 20-30g-dressing)

Click to enlarge
Feedback
If you need help or have a question for Customer Service, contact us.
Is there any other feedback you would like to provide? Click here