APERITIF
STARTER
Salmon gravlax with avocado tartare
SOUP
Cream of porcini mushroom soup
MAIN COURSE (CHOICE OF)
Guinea fowl confit served with caramelised beetroot with apricot and bulgur wheat
or
Haddock baked in herb butter with green pea purée and julienne vegetables
DESSERT (CHOICE OF)
Chef's cake
DRINKS
Coffee, tea, mineral water with lemon
New Year's toast - at midnight