Menu

Appetizer

One half boiled lobster
With homemade mayonnaise and lemon garnish

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Seafood Buffet

Baked salmon patè, with an edible 60 baked into the middle of each slice
Accompanied by lemon and freshly clipped dill

Artichoke hearts stuffed with three Norwegian lobster tails
Platter garnished with whole Norwegian lobsters
Served with fresh dill and tomato dressings

Boiled crayfish tails
Platter garnished with whole crayfish

Roasted mussels and Chinese prawns
Served with homemade garlic mayonaise

Thin sliced smoked salmon rolled into decorative roses
Served on a bed of fresh lettuce and dill

Broiled clams in the shell with fresh garlic butter

Freshly shucked oysters on the half shell
Served with lemon and lime wedges.

Steamed fresh asparagus on a bed of lettuce

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Meat buffet

Thin sliced smoked venison
Served with creamed horseradish sauce

Sauteed French goose liver (foie gras)
Served on a bed of fresh lettuce salad with honey roasted walnuts, avacado and truffles

Calf carpaccio with pine nuts

o'Strit beefpatè with port wine aspic and gherkins (in Danish: cornichons)
Chicken liver patè with chilled elderberry sauce and grapes

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Cheese, Fruit and Dessert Table

Variety of domestic and imported cheeses
Served with olives, grapes and dates

Fresh fruit, including pineapple, mango, papaya, kiwi, passion fruit, sharon, caramobola and melon.

Meringue and ice cream layer cake
Chocolate layer cake (from Meyers Chocolate Cook Book)

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Notes:

• Champagne served with a welcome speech and smiles at the neighbor's house at 5:30 PM.
• Appetizer and seafood buffet served with a light, dry, white wine.
• Meat and Cheese courses served with choice of French and Spanish red wines.
• Coffee, Cognac and fine cigars available after dinner.
• Champagne and a city-wide fireworks presentation enjoyed from the patio at midnight.
• Dancing in the streets (and in the house).
• Lots of interesting conversation among some very interesting folks (including dentists, doctors, professors, nurses, artists, and one jet pilot.
• "Night Meal" served at three in the morning (included Danish meat balls and . . . )

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