GOURMET MENU
August 4, 2026
STARTER
Bread, spread
STARTER
Marinated lamb’s lettuce with raspberry dressing, roasted potato wedges, and crispy bacon
SUPPE
Cream of Vegetable Soup with Smoked Cottage Cheese and Violetta Chips
MAIN DISH
Pink-roasted grass-fed sirloin with thyme sauce, parsnip purée, and butter-roasted carrots
or
Pan-seared salmon fillet with spicy red lentils, served with a marinated fennel and radish salad
POST-DINNER
Apple turnovers coated in buttered breadcrumbs, served with cinnamon-cranberry cream