Same procedure as last year…
Goi cuon with salmon roe, king crab, prawns and scallops. Served with sweet soy sauce and lime.
Bear meat ball with lingonberries, Jerusalem artichoke puree and gravy.
Cured reindeer fillet with apple and ginger chutney.
Pheasant consommé with a pheasant breast fricadelle.
Char with cockles and pickles vegetables.
Beef tenderloin with pumpkin puree, gravy, blackcurrant jelly and mushroom butter.