The conference dinner will take place on Thursday, 24th, at 20.00 h.
The site of our dinner will be the gourmet restaurant “Le
Croy” – situated in the ground floor of the Pomeranian
Museum in the centre of Greifswald The
restaurant is named after the famous carpet of the Pomeranian duke
Philipp I. from 1554 / 1556, which is shown in the museum.
The three-course menu, mainly with fresh regional products, is prepared
by one of the most famous cooks of Mecklenburg-Western
Pomeranian:
Ostsee Lachstatar auf
Fenchelsalat und Kaviar Crème Fraîche
Tartare of Baltic Sea salmon on fennel salad and caviar
crème fraîche
wine: Weißer Burgunder, dry, 2005
Wildschweinrücken
in Panchetta gebraten auf Preiselbeerrotkohl und Wildpfeffersauce
Wild pig back roasted in pancetta on cranberried red cabbage and wild
pepper sauce
wine: Terrasola Syrah, 2003
Gebackene
Pommersche Apfeltarte mit Karamellsauce und Thahiti Vanilleeis
Backed Pomeranian apple tarte with caramel sauce and Thahiti vanilla
ice cream
wine: Riesling, Spätlese, dry, 2004
And for vegetarians:
Sommerliche Salate mit
gebratenen Waldpilzen
Summerly salads with roasted wild mushrooms
wine: Weißer Burgunder, dry, 2005
Gemüsestrudel
auf confierten Ofentomaten mit Kräuterrisotto
Vegetable strudel on baked tomatoes with herb risotto
wine: Terrasola Syrah, 2003
Gebackene
Pommersche Apfeltarte mit Karamellsauce und Thahiti Vanilleeis
Backed Pomeranian apple tarte with caramel sauce and Thahiti vanilla
ice cream
wine: Riesling, Spätlese, dry, 2004
During the dinner, the SER International Award will be awarded.
A tango band from Greifswald will help to bridge the time between
courses.
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