New menus for lunch and dinner
Spring menus are now ready for all hungry challengers!
New fresh menus will be served to all lunch, dinner and conference guests from February 5. We are very pleased with the new menus that feel light, flavorful and modern.
Lunch menu
Chicken mince with three types of onions (confit, pickled and dried)
(For those who have registered a vegetarian diet, a rich chickpea stew with coconut, curry, peppers and carrots with lime sauce and Indian bread is served as a side dish)
Accessories:
Picked blackcurrants
Potato puree with parsley and chives
Tomato and green pepper cream sauce
Lamb's lettuce
Sourdough bread and whipped browned butter
Soda/water every now and then
Coffee & tea with chocolate bar
Dinner buffet
Sourdough bread with whipped browned butter
Herb-baked chicken club fillet
Vegetarian option: Herb-baked Quorn fillet
Quinoa with olives, lemon, rosé salad and aged cheese
Tomato salad with kidney bean, chickpea, onion and basil vinaigrette
Garlic cream with herbs
Soy marinated ox 'Yakiniku style' with leek and roasted sesame
Vegetarian option: Soy marinated tzay
Asian noodles with raw vegetables
Chilli emulsion
Lemon mousse on cream cheese, rhubarb compote, salted caramel and almond crisp
Coffee & tea
