Conference lunch at Solliden
The lunches are served from a buffet with a vegan option pre-booked, as well as butter, bread and several salads.
The conference lunch also includes light beer/mineral water and coffee.
Dietary deviations are reported to us no later than ten days before the conference takes place.
CONFERENCE LUNCH MENU SPRING 2019
Butter baked haddock with capers, fennel, shrimp, dill mayonnaise and potatoes
Veg: Hot noodle salad with vegetables, kimchi, ginger and coriander
Night baked ox brine with roasted roots and mustard and parsley cream
Veg: Sesamaked cauliflower with tofu and edamame pesto, pickled red onion and seaweed room
Cod fillet with spinach baked egg, celery purée and fennel sauce
Veg: Artichoke steak with lemon and herb oil and potato puree
Sage baked chicken breast with beets, goat cheese and white wine cloud
Veg: Truffle-flavored lentil and root vegetables
Grilled salmon with pea pesto and lemon and kale rooted potatoes
Veg: Baked beet with buckwheat, avocado ion sauce, tomato and parsley