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The Menu
Wedding banquet at the Royal Palace of Stockholm, 19 June 2010
MENU
Norway lobster from the west coast, served with summer truffles and truffle caviar, citrus marinated farmed cod on a bed of flowers with cucumber jelly and chilled green pea soup with Kalix whitefish roe
Landö char with herb coating, poached quail egg, green asparagus and beetroot from Gotland, served with a nettle and ramsons sauce
Sirloin of veal from Stenhammar with roasted shallot crisps, potato gratin with Allerum cheese, tomato terrine, carrots cooked with thyme in a white cabbage and tarragon gravy
Strawberry mousse with rhubarb centre and vanilla ice cream in white chocolate
WINE
Champagne Pommery 2000 Grand Cru
Sancerre Les Pierris 2008 Domaine Roger Champault
Pommard 1:er Cru Epenots 2002 Louis Jadot
Château Simon 2007 Sauternes
Source: www.royalcourt.se
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