Pickled Bismarck Herring fillet with dill-gherkin sauce, mustard sauce and green salad. We kinda liked this; even though the taste of vinegar and salt was very strong, the soft, high-fat texture of the fish redeemed this dish.
Venison pot roast with bread dumpling, red cabbage, cranberry sauce and mushroom ragout. Everything on this platter was wonderfully prepared, from the sweet, raisin-laced dumpling to the fork-tender venison that was sensational with the milky sauce.
Baked salmon coated with mushroom duxelle, wrapped with pastry and served with pesto cream sauce. An interesting item, but not all that impressive taste-wise. The pastry was nice and thin, but the sauce seemed to be too heavy and overwhelmed the salmon.