Buffet

or

Gravlax salmon, horseradish cream, fresh goat cheese

***

Sea brasem fillet, pumpkin cream, green asparagus, chestnut sauce

or

Baked lamb shank with fine vegetables, basil sauce

***

Dessert

Terrine of duck liver with chorizo, toast

or

Lobster with Granny Smith, pistachio, pineapple vinaigrette

***

Scallops pan fried in a Provencal style

or

Bass fillet, wild rice, spinach, saffran sauce

***

Beef tenderloin with duck liver and red wine sauce

or

Duck breast with peach, rosemary flower, potatoes

***

Cheese plate

***

Dessert