ITALIAN FLAVOURS (monday & saturday)
Tomato and mozzarella, olives and a selection of Italian cold cuts together with pasta
salad, fresh shrimps and our unmissable homemade pesto.
The carvery board that night offers Siljans Chark pork loin with gremolata and the
dessert table is dominated by the flavours of lemon, raspberry and chocolate.
THE AMERICAN BUFFET (tuesday & friday)
Creamy potato salad, spicy mango salsa and some good traditional coleslaw go
hand in hand with peppercorn beef flank, ceviche and pastrami-seasoned chicken.
The carvery offers a jerk-seasoned beef rump from Siljans Chark and the dessert
table has the classics: baked cheesecake, chocolate and caramel cake and fruit salad
TASTE OF MEXICO (wednesday)
Corn and bean salads, red cabbage with chili, pulled beef from fine Siljans Chark
chuck, classic taco minced meat and spicy paprika chicken. Top it all with our
signature tomato salsa and fresh guacamole dressing. The desserts feature fresh
fruits, guava panna cotta and mini donuts with filling.
INSPIRED BY ASIA (thursday & sunday)
Tangy fresh noodle salads that you can load with hot shrimps, mussels or salmon
rolls with wasabi. Szechuan-spiced pork shoulder with ginger and lemongrass is the
star of the carvery, while the sweets buffet is a celebration of coconut and fruits
boasting our homemade tosca cake with a hint of ginger and lime.