Conference menu Starters • Skånske Tapas, based on the local products • Tartar of smoked eel with dijon mustard creme and crisp bread • Glaced tongue of veil, sage, red wine jelly, pumpkin puree and apple • Blackened tuna, shitake mushroom, smoked eel with home made soy sauce • White asparagus with truffle, lard and hollandaise sauce Main courses • Cornfed breast of chicken with polenta, confit onions and foie gras sauce • FBreast of pheasant with lard and garlic, jerusalem artichoke puree and Bordeaux gravy • Breast of duck with orange, coli flower puree and Szechwan pepper sauce • Confit belly of pork from Ängavallen with apple potage and plum reduction • Roast of venison, carrots, salsifi, beans and pomme pont neuff, juniper and lingon berry butter • Salt grilled salmon, creamed leeks, Dijon mustard hollandaise sauce and skånsk potato • Oliveoil poached pike-perch, tomato, citrus, olives, vanilla and rosemary viagé Desserts • Chocolate tart with white banana sorbet and caramelized nuts • Citrus and cinnamon tomato, olive oil, bitter chocolate cream and smoked salt • Crème Brülée • Apple cake • Three selected cheeses with fruits and biscuits