Lunch

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
Monday:
Butter baked haddock with capers, fennel, shrimp, dill mayonnaise and potatoes
Veg: Hot noodle salad with vegetables, kimchi, ginger and coriander
Tuesday:
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
Wednesday:
Cod fillet with spinach baked egg, celery purée and fennel sauce
Veg: Artichoke steak with lemon and herb oil and potato puree
Thursday:
Sage baked chicken breast with beets, goat cheese and white wine cloud
Veg: Truffle-flavored lentil and root vegetables
Friday:
Grilled salmon with pea pesto and lemon and kale rooted potatoes
Veg: Baked beet with buckwheat, avocado ion sauce, tomato and parsley