Meal Ticket (Menu)

Glad i Mad

With a meal-ticket you can enjoy our buffet lunch and dinner at Ridehuset.

The menu this year is meat-free.

The meal-ticket includes dinner on Thursday, Friday and Saturday evening and lunch on Friday and Saturday.

We have a new catering company this year called “Glad I Mad” – it means: “Happy Food” – and we hope you will all be happy with this choice.


Thursday

Thursday Evening

  • Moroccan chickpea stew with warm spices, apricots, and tangy yogurt.
  • Salad with quinoa, cranberries, parsley, red onion, and turmeric/cinnamon vinaigrette.
  • Grilled eggplant on a base of creamy hummus, pomegranate seeds, and basil drizzle.
  • Couscous salad with zucchini, apples, cherry tomatoes, and cumin vinaigrette.


Friday

Friday Lunch:

  • Grilled celery root with wild garlic pesto and salted almonds.
  • Broccoli salad with lovage vinaigrette, black beans, olives, celery, feta, and garlic cream.
  • Potato salad with tarragon pesto, peas, pickled asparagus, and toasted walnuts.
  • Roasted beetroot salad with blackberries, kale, cream cheese, and fried buckwheat.
  • Bell pepper and saffron dip.
  • Focaccia bread.

Friday Evening:

  • Asian rice patties with hoisin cream.
  • Noodle salad with bell pepper, red cabbage, spring onions, peanuts, and soy/lemongrass
    marinade.
  • Asian cucumber salad with confit chili vinaigrette.
  • Salad with carrot, pointed cabbage, sesame crunch, and Thai basil.
  • Kimchi cream.
  • Bread.


Saturday

Saturday Lunch

  • Caramelized onion tart.
  • Pasta salad with grilled bell pepper, zucchini, basil pesto, and salted almonds.
  • Grilled carrot salad with dehydrated carrots, pickled mustard seeds, tarragon drizzle, and Parmesan vinaigrette.
  • Roasted cabbage salad with sweet potato, roasted chickpeas, raisins, and tahini/Dijon marinade.
  • Feta cream with roasted garlic, topped with dried cherry tomatoes and herbs.

Saturday Evening

  • Creamed palm kale with white beans.
  • Cauliflower with smoked paprika, beluga lentils, and sun-dried tomatoes on a base of spicy bean spread.
  • Potato salad with saffron, salted lemon, dill, mozzarella, and mixed herbs.
  • Wheat berry salad with baked onions, glazed beetroot, feta, parsley, and fennel vinaigrette.
  • Roasted cabbage dip.