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Torni’s classic appetizer buffet

Skagen, mustard herrings, onion herrings (L, G) and herring “caviar” (L)

Cured salmon “gravlax” with sauce maitrê d’Hotel (L, G)

Cold smoked rainbow trout roe, pike roe, sour cream, and red onion (L, G)

Roasted parsnips, pear and blue cheese (L, G)

Green salad, forest mushroom salad (Ve, G)

Traditional “Rosolli” with beetroot crème (L, G)

Christmas ham and Torni mustard, Christmas sausages (L, G)

Swede-, carrot- and potato casserole (L)

Mains served on a plate

Chickpea tofu, carrot puree and sage mayonnaise (Ve, G)

Smoked rainbow trout, potato puree and hollandaise (L, G)

Braised brisket of beef, salsify puree with a red wine sauce (L, G)

Dessert buffet

Gingerbread and Christmas star pastries (L)

Bûche de Nöel (L) and vanilla pannacotta (L, G)

Marmalades (Ve, G) and chocolate cake (L)