Specialty Cocktails
Lemonaskan – Vanilla Ice Cream, Lemonade, Lemon Juice & Agave Nectar (non-alcoholic) **Will cost extra
Appetizers
Green & White Asparagus Spears – with a spicy garlic-tomato aioli
Trio of Salmon – Smoked Salmon, Gravlax & Salmon Canape rolled in a potato wrap with a sill and sweet mustard sauce
Cheese & Carrot Souffle – with watercress salad and light wine cream sauce
Alaskan King Crab Legs – with butter sauce and fresh herbs
Soup and Salads
Yellow Pea Soup – garnished with sour cream and bacon
Creamy Velvety Fish Soup with Cod Dumplings and Dill
Crispy Garden Salad – mixed greens with red and white radishes, cucumbers and ranch dressing
Mixed Green Salad – watercress, frissee and arugula leaves, dressed with a citrus dressing and breaded Tilapia filets
Main Courses
Roasted Dill-Scented Chicken – with braised leeks and onions over linguini pasta with a chicken jus
Honey-Mustard Marinated Alaskan Salmon – with sautéed spinach and new potatoes with an Aquavit sour cream sauce
Juniper-Spiced Elk Tenderloin – with leaves of brussel sprouts and baby carrots on tiny noodles with a black current sauce
Grilled Vegetable Tower – layered zucchini, Portobello mushrooms, red peppers, eggplant and pearl pasta in a light tomato-thyme broth
Roasted Pork Tenderloin – served with truffle cauliflower puree, wild mushrooms and red wine reduction
Glazed Duck Breast Salad – on field greens with caramelized pears, raspberries, green cabbage, fingerling potatoes and a cardamom scented vinaigrette
Marinated Sirloin Steak – with thyme flavored parsnips, potato gratin and a cognac-peppercorn sauce
Tofu Pot Pie – with seasonal vegetables and a light herb cream reduction
Lemonaskan – Vanilla Ice Cream, Lemonade, Lemon Juice & Agave Nectar (non-alcoholic) **Will cost extra
Appetizers
Green & White Asparagus Spears – with a spicy garlic-tomato aioli
Trio of Salmon – Smoked Salmon, Gravlax & Salmon Canape rolled in a potato wrap with a sill and sweet mustard sauce
Cheese & Carrot Souffle – with watercress salad and light wine cream sauce
Alaskan King Crab Legs – with butter sauce and fresh herbs
Soup and Salads
Yellow Pea Soup – garnished with sour cream and bacon
Creamy Velvety Fish Soup with Cod Dumplings and Dill
Crispy Garden Salad – mixed greens with red and white radishes, cucumbers and ranch dressing
Mixed Green Salad – watercress, frissee and arugula leaves, dressed with a citrus dressing and breaded Tilapia filets
Main Courses
Roasted Dill-Scented Chicken – with braised leeks and onions over linguini pasta with a chicken jus
Honey-Mustard Marinated Alaskan Salmon – with sautéed spinach and new potatoes with an Aquavit sour cream sauce
Juniper-Spiced Elk Tenderloin – with leaves of brussel sprouts and baby carrots on tiny noodles with a black current sauce
Grilled Vegetable Tower – layered zucchini, Portobello mushrooms, red peppers, eggplant and pearl pasta in a light tomato-thyme broth
Roasted Pork Tenderloin – served with truffle cauliflower puree, wild mushrooms and red wine reduction
Glazed Duck Breast Salad – on field greens with caramelized pears, raspberries, green cabbage, fingerling potatoes and a cardamom scented vinaigrette
Marinated Sirloin Steak – with thyme flavored parsnips, potato gratin and a cognac-peppercorn sauce
Tofu Pot Pie – with seasonal vegetables and a light herb cream reduction
