Price per. envelope DKK 345 (minimum 10 envelopes)

All buffets are incl. homemade foccacia bread.

For reservations call Hotel Vinhuset on tel. 5572 0807
or send an email to vinhuset @finishing this.danske-hoteller.dk 

Autumn (September - November)

Cold dishes

  • Baked cod with mustard cream, radish crudité, crisp salads and capers
  • Cold smoked salmon with pickled mushrooms, mushroom mayo, crisp salads and herbs
  • Red cabbage salad with crunchy walnuts, kale and pomegranates
  • Pasta salad with julienne of herbs and pesto
  • Mixed crisp salads with fennel, grilled pepper and watercress

Hot dishes

  • Roast turkey cuvette with baked root vegetables
  • Long-roasted veal culotte with whiskey sauce
  • Thyme-fried potatoes

Dessert

  • Tiramisu with marinated berries

Winter (December - February)

Cold dishes

  • Hake terrine with pickled Brussels sprouts, fresh kale, crispy and horseradish mayo
  • Marinated prawns with Christmas salad, beetroot crudité and fresh herbs
  • Red cabbage salad with apples, hazelnuts and kale
  • Pear salad with Brussels sprouts, red onion and herbs
  • Salad on couscous with pomegranates, kale, walnuts and herbs

Hot dishes

  • Braised beef breast with baked root vegetables
  • Roasted duck breast with stewed leeks and onions
  • Baked mashed potatoes with herbs

Dessert

  • Chocolate mousse with baked pears and berries

Spring (March – May)

Cold dishes

  • Bresaola with frisé salad, crunchy nuts, balsamic, parmesan and crusty bread
  • Hot smoked salmon with crudité of fennel, pickled red onions and herbs
  • Marinated spring greens with watercress
  • Broccoli salad with toasted bacon, cranberries and peanuts
  • Spicy bowl tzatziki with roasted pumpkin seeds and pea shoots

Hot dishes

  • Grilled young rooster breast with baked spring vegetables
  • Roasted/glazed pork shanks with red wine sauce
  • Small fried potatoes

Dessert

  • Mazarin cake with a variety of berries and chocolate cream

Summer (June - August)

Cold dishes

  • Smoked salmon with dill mayo, summer crudité, fried capers and dill
  • Steamed plaice with green asparagus, verte sauce, fresh herbs and crusty bread
  • Spinach slaw with cranberries and yogurt
  • Grilled vegetables tossed with red wine vinaigrette
  • Tomato salad with mozzarella, balsamic and fresh herbs
  • Creamy coarse potato salad tossed with herbs

Hot dishes

  • Grilled chicken with baked apricots and red onion
  • Thin roast fillet with Dijon sauce

Dessert

  • Brownie with a variety of berries and chocolate cream