BANQUET MENU 2017 - 2018
THE STORY ABOUT HOTEL LEGOLAND® The summer of 1968 was something quite special: LEGOLAND® welcomed its first guests, and the hotel opened its doors to its 31 rooms and 1 suite. At the beginning under the name of Esso Motor Hotel Billund, because the hotel had been built by Esso as part of a larger airplane fuel supply agreement to Billund Airport, which in those days was owned by LEGO®. Esso ran the hotel until 1974 when LEGO purchased it to ensure that there would still be a hotel in Billund. In connection with the acquisition the hotel changed its name to Vis-à-vis, and shortly after the number of rooms was doubled and the restaurant expanded. And this continued during the following decades – rebuilds, additions, and the establishment of the known footbridge to LEGOLAND. And finally, in 1991, in connection with a larger building project, the hotel changed its name to Hotel LEGOLAND®, as we know it today. Since then, even more facilities and rooms have been added, amongst others the popular themed rooms, which means that today we have a 4-star hotel with 223 rooms, two restaurants, a fireplace lounge, a bar, auditoriums, and a fitness centre.
SOME PARTIES YOU NEVER FORGET A party, where the guests feel pampered from start to finish, where the food tastes of more, and where also the host can enjoy the day. This is the kind of party you get at Hotel LEGOLANDÂŽ. We are ready to frame your personal event, be it a confirmation, a wedding, an anniversary, or the company party. We have the premises no matter if you are only a few people or if you are 800. Focusing on fine flavours, our chef guarantees high class gastronomy. Our own bakery provides the delicious bread. The confectioner offers exquisite temptations and iconic LEGOÂŽ chocolate, and the flower arranger sets the atmosphere with beautiful, creative decorations. Everything has been considered, and it remains to you to lean back and enjoy an unforgettable day. We look forward to welcoming you to a party at Hotel LEGOLAND.
BRUNCH
Minimum 25 persons – DKK. 235.Juniper smoked salmon with radishes, cucumber and cream chive Spanish serrano ham with olives and sundried tomato Rye bread crouton with avocado, cottage cheese, and cherry tomatoes Freshly made tuna salad Cheese selection and homemade jams Greek yoghurt with acacia honey Skyr with berry compote Homemade berry smoothie Fresh fruit Scrambled eggs with chives and crispy bacon
Add: Cremant de Bourgogne, DKK. 75.00 per glass Various bitter drams, DKK. 45.00 each
Spicy brunch sausages Warm liver paste with bacon and mushrooms American pancakes with maple syrup Selection of freshly baked bread from our own bakery Croissant and the baker’s homemade Danish pastry Coffee, tea, milk, and juice
NET-WORK BUFFET
Minimum 25 persons – DKK. 295.Rye bread croutons with smoked salmon, cucumber and smoked fresh cheese cream Vol au vent with stirred crème fraiche, roe, and dill Mini sandwich with fillet of veal and tomato compote Onion pie with serrano ham and rocket Terrine of corned pork shank with crispy crackling and pepper mayonnaise Wheat grain salad with mushrooms, parsley, and truffle oil Tiger prawns in herbal Thai marinade Spicy meatballs in spicy tomato sauce Taleggio with preserved apricots Exotic fresh fruits Danish marzipan ring cake from our own confectionery
Add: Crispy welcome snacks + DKK. 25.00 per person If seasonal buffet is chosen + DKK. 30.00 per person
BANQUET PRICES Minimum 25 persons Content
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Welcome drink 3-course menu
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House wine ad libitum during dinner
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#5
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Coffee/tea with LEGO® chocolate
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Avec •
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DKK. 745.-
DKK. 875.-
DKK. 1,025.-
DKK. 1,065.-
DKK. 810.-
DKK. 940.-
DKK. 1,090.-
DKK. 1,130.-
Open bar for 3 hours with beer, water, and wine Midnight snack Price per person Price per person incl. appropriate wines
DKK. 395.-
SPRING MENU March, April, May
Welcome drink Cava Semi Seco or Caprice de Lune, Rosé
Add: Upgrade your menu to 4 courses (not valid for choice of more main dishes) DKK. 75.00 Crispy snacks DKK. 25.00
Starters / intermediate dish Cod à la Meunière. Variety of cauliflower, hazelnuts, and browned butter Juniper smoked salmon. Chive cream, cucumber, radishes, saltwort, roe, and rye bread Air-dried Spanish serrano ham. Tomato concassé, bread croutons, basil pesto, watercress and sorrel Main courses Pink roasted veal fillet of veal. Fondant potatoes, carrot puree, glazed carrots, veal glace, and crisp roll with mushrooms and pointed cabbage Corned pork tenderloin. Peas à la francaise, spring onion, pommes rissoles, and horseradish siphon Ballotine of guinea fowl breast. Crisp skin, parsley puree, roasted and pickled mushrooms, potato chips, and chicken reduction Desserts 3 cheeses with crackers and home-preserved apricots White chocolate panna cotta, passion fruit syrup, burnt white chocolate and liquorice ice cream Rhubarb compote, lemon bavaroise, white chocolate ganache, caramel and crisp chocolate Midnight snack Charcuterie board with 4 kinds of sausages and pepper patés. Freshly baked bread from our own bakery 3 kinds of warm pies with marinated salads and dressings. Freshly baked bread from our own bakery Mini sandwich with various fillings Classic hot dogs with accompaniments
SUMMER MENU
June, July, August
Welcome drink Cava Semi Seco or Caprice de Lune, Rosé
Add: Upgrade your menu to 4 courses (not valid for choice of more main dishes) DKK. 75.00 NB* when choosing veal tenderloin as a main dish, DKK. 65.00 per person will be added.
Starters / intermediate dish Steamed lemon sole with meat soufflé. Summer cabbage, fennel, and beurre blanc Warm smoked cod. Fresh apple, basil mayonnaise, dill, cress and crudité of summer greens Gravad beef top round. Pepper mayonnaise, potato chips, blackberries and pickled shimeji mushrooms Main courses Salmon roasted in its skin. Summer greens, pea shoots, new potatoes, and sauce nage Veal tenderloin and summer fricassee in pastry. Butter sautéed cauliflower, cauliflower puree, new potatoes and red wine sauce* French poussin in 2 ways. Pea puree, fondant potatoes, chicken reduction and new onions and carrots Desserts Cheese board with fresh fruit, crispbread and homemade preserves Strawberry tart. White chocolate, marinated strawberries and strawberry ice cream Chocolate ganache with summer berries, sour coulis and crisps Midnight snack Charcuterie board with 4 kinds of sausages and pepper patés. Freshly baked bread from our own bakery 3 kinds of warm pies with marinated salads and dressings. Freshly baked bread from our own bakery Mini sandwich with various fillings Classic hot dogs with accompaniments
AUTUMN MENU
September, October, November Welcome drink Cava Semi Seco or Caprice de Lune, Rosé
Starters / intermediate dish Lobster bisque with piment puree, roasted scampi and herbs Ballotine of cod rolled in herbs and lemon. Cauliflower puree, cauliflower crudité, fresh apple and crisp rye bread Braised pork jowl with beetroot puree, yellow beets, cracklings and glace Main courses Slow roasted veal loin. Pommes Anna, browned onion puree, baked onions, 2 kinds of Jerusalem artichoke and red wine sauce Pork fillet rolled in serrano ham. Salt baked celeriac, celeriac puree, burned onion and sauce Danoise Duck breast roasted in its skin. Onion compote, apples, nuts, fondant potatoes and mild pepper sauce Dessert Cheese board with crispbread and homemade preserves Cast chocolate cake with caramel. Marinated cherries, cherry sorbet and crisps Tarte tartin with apple, vanilla ice cream and crumble Midnight snack Charcuterie board with 4 kinds of sausages and pepper patés. Freshly baked bread from our own bakery Spicy goulash soup with crème fraiche and freshly baked bread from our own bakery Classic hot dogs with accompaniments Creamy asparagus soup with meatballs and freshly baked bread from our own bakery
Add: Upgrade your menu to 4 courses (not valid for choice of more main dishes) DKK. 75.00
WINTER MENU December, January, February Welcome drink Cava Semi Seco or Caprice de Lune, Rosé Starters / intermediate dish Creamy Jerusalem artichoke soup with roasted scallop. Jerusalem artichoke chips, fresh herbs and parsley oil Salmon cannelloni with coriander and lemon. Crisp rye bread, daikon radish, cucumber, pomelo and smoked cream cheese Beef carpaccio with pesto. Roasted pine nuts, shaved parmesan, lemon and rocket Main courses Slow roasted beef tenderloin and braised brisket with celeriac puree, salt baked celeriac, crisp onion rings, pommes rissoles and blueberry reduction* Wild boar fillet rolled in serrano ham. Onion compote, roasted apples and brussels sprout with thyme, apple reduction and potato timbale Chicken breast roasted in its skin. Parsley root puree, roasted parsley root, mushroom pie and pickled onions, pommes rissoles and sauce Danoise Desserts Cheese board with European cheeses, nuts, crispbread and home-preserved apricots Chocolate fondant with port-marinated berries. Vanilla ice cream and crisp nut tuiles Crème brûlée with liquorice. Cherry sorbet and tarragon sugar
Add:
Midnight snack Charcuterie board with 4 kinds of sausages and pepper patés. Freshly baked bread from our own bakery
Upgrade your menu to 4 courses (not valid for choice of more main dishes) DKK. 75.00
Spicy goulash soup with crème fraiche and freshly baked bread from our own bakery Classic hot dogs with accompaniments Creamy asparagus soup with meatballs and freshly baked bread from our own bakery
NB* when choosing veal tenderloin as a main dish, DKK. 65.00 per person will be added.
ATLANTIS A fantastic event deserves a fantastic start. Why not start your evening with bubbles in the depths amongst sharks and giant spider crabs in the underwater universe of Atlantis by SEA LIFE™. An exclusive and alternative experience in the depts. We will arrange for you to enjoy an exquisite glass of wine with a view to sharks and seahorses.
SEASONAL BUFFETS
Minimum 25 persons – DKK. 425.-
Seasonal buffet
SPRING March, April, May
Juniper smoked salmon with cucumber, tomato, crisp rye bread and sauce verte Plaice rolled with meat soufflÊ garnished with shrimp and dill cream. Air-dried Italian ham with sundried tomatoes, roasted pine nuts, pesto and parmesan Beef carpaccio with lime-marinated rocket and dried cranberries Chicken terrine with basil and tomato, served with apple compote Tomato bulgur with spring onions, thyme and burned capsicum Broccoli salad with bacon and roasted seeds folded in crème fraiche dressing Selection of bread from our own bakery Pork tenderloin rolled in bacon served with ratatouille Slow roasted veal loin with peas, cabbage and green asparagus, potato timbale and veal glace Chicken breast stuffed with roasted mushroom folded in thyme and lemon zest Roasted potatoes folded in butter, parsley and shallots 3 kinds of cheeses with crackers and home-preserved apricots Chocolate brownie with marinated berries and vanilla parfait Rhubarb trifle with macaroons, vanilla cream and whipped cream
Seasonal buffet
SUMMER June, July, August
Shellfish terrine with sauce verte, lemon and baby salads Chili and lime marinated tiger prawns with coriander cream and daikon radish Spanish serrano ham with melon salad and roasted pine nuts Chicken confit with basil mayonnaise, slow roasted tomatoes and new onions Spanish omelette with potatoes, red piment and onions Selection of bread from our own bakery Summer salad with new potatoes and cottage cheese Tomato salad with a variety of tomatoes, basil and fresh mozzarella Steamed mussels with herbs Lamb loin with rosemary and sauté of courgettes and piment Veal fillet with summer cabbage and new potatoes Small pork tenderloin steaks with petit pois à la francaise Danish brie with exotic fruits and nuts Strawberry tart with vanilla ice cream Fruit salad with crème Chantilly
Seasonal buffet
AUTUMN
September, October, November Spicy baked salmon, with rocket, tomato and cucumber Smoked Greenland halibut, tarragon mayonnaise, tender salads and fennel Pork terrine with preserved beetroot, horseradish and cracklings 2 kinds of charcuterie with olive pesto and sundried tomatoes Selection of bread from our own bakery Wheat grain salad with mushrooms, parsley and truffle oil Coarse salad with potatoes, red onion and mustard vinaigrette Green salad with dressing North Sea fish au gratin with sauce Mornay Boeuf Bourguignon with coarse mashed potatoes Pink roasted veal loin with ratatouille Chicken breast coated in herbs with root vegetables Pepper sauce and pommes rissoles Selection of cheeses with fruit and home-preserved apricots Chocolate brownie with caramel, white chocolate cream and crisp meringue Apple trifle, crisp macaroons and whipped cream
Seasonal buffet
WINTER
December, January, February Cold smoked salmon with chives mayonnaise, radishes, cucumber, dill and toast melba Salted raw cod with preserved Jerusalem artichoke, fresh apple, rocket and crisp rye bread Pork terrine with horseradish, preserved beetroot and crushed cracklings Carpaccio of smoked venison leg, apricot puree, cranberries, pine nuts and enoki mushrooms Selection of bread from our own bakery Salad of pearl barley with roasted mushrooms, parsley and truffle oil Coarse apple salad with baked onion, fresh thyme, hazelnuts and lemon vinaigrette Mixed green salad with grandma’s dressing and bread croutons Braised pork shank with sauce of the stock and 2 kinds of pumpkins Chicken breast with seasonal roasted mushrooms Oven roasted veal loin with glazed root vegetables Small roasted potatoes folded in butter and parsley Cheese board with 3 kinds of European cheeses, home-preserved apricots and prunes Spicy plum trifle with macaroons and crème Chantilly Apple pie from our own bakery, with stirred crème fraiche
THEMED BUFFETS
ITALIAN
Minimum 25 persons – DKK. 435.Baked salmon with lemon, oil and fennel salad Fish and shellfish salad with relish of olives and cherry tomatoes Parma ham with olives, sundried tomatoes and shaved parmesan Vitello tonnato, veal top round with tuna sauce, capers and lemon Beef carpaccio with pesto, lemon and rocket Tomato salad with basil, red onion and fresh mozzarella Pasta salad folded in pesto Salad of grilled and marinated courgettes with roasted pine nuts Veal saltimbocca with sage and tomato Roast beef sirloin with thyme and lemon Roast chicken with parsley, garlic and lemon SautÊ with aubergine, courgetti, red onion and red piment Rosemary potatoes roasted in olive oil Selection of Italian cheeses with olive and fresh-cut fruit Classic tiramisu
SPANISH
Minimum 25 persons – DKK. 435.Gazpacho – cold tomato soup with cucumber and olive oil Fish and shellfish salad with lemon and lime Steamed mussels and whipped crème fraiche with herbs Jamon Iberico – Spanish serrano ham with melon Chorizo, salchichon – selection of Spanish charcuterie Tortilla Española – Spanish omelette with potatoes and onion Salad with burned capsicum Pan con tomate – roasted bread with tomatoes and garlic Marinated garlic, olive and artichoke hearts Selection of bread from our own bakery served with butter and oils Calamares à la Romana – deep-fried squid with lemon Pollo al Ajillo – chicken and garlic Albondiga – Spanish meatballs in tomato sauce Patatas en lo Pobre – potatoes with onion and parsley Bean cassoulet with chorizo and tomato Cheese board with selection of Spanish cheeses Frixuelos – Spanish pancakes served with whipped cinnamon cream Creme Catalana with burned sugar and fresh fruit
NORDIC
Minimum 25 persons – DKK. 435.Shrimp salad with asparagus, dill and crisp toast melba Warm smoked salmon with herb dressing, cucumber and tender salads Cold steamed cod with mustard crème, bacon and broccoli Smoked venison leg with apple/celeriac salad and rye bread croutons Terrine of duck leg confit, apple compote and parsley salad with shallots Salad of pearl barley with forest mushrooms, cauliflower and spring onion Coarse salad folded in grandma’s dressing, pickled onion and bread croutons Slow roasted veal fillet with glazed beetroot and veal glace Spicy wild boar sausage with onion sauté Roast country chicken with rhubarb compote and cucumber salad Potato gratin with onion and leek Variety of Nordic cheeses with quince compote and homemade crispbread The season’s tart from our own bakery with vanilla crème fraiche Preserved pears with white chocolate ganache, crisp chocolate and wood sorrel
HAVE YOUR PARTY AT THE KING’S CASTLE IN LEGOLAND®
THE KING’S CASTLE
Minimum 80 persons
Starters Baked cod, Cabbage, apples, crisp bacon and mild mustard cream Braised pork jowls. Baked beetroot, beetroot puree, cracklings and glace Main courses Braised pork brisket and corned tenderloin. Parsley root puree, roasted forest mushrooms and pickled pearl onions. Reduced glace of the braise and butter roasted potatoes. Slow roasted veal fillet. Baked Jerusalem artichokes, celeriac puree, pickled red onion and roasted mushrooms, served with veal glace Desserts French toast with cinnamon. Marinated berries, sour herbs and vanilla ice cream Spicy plum trifle with vanilla ice cream and crumble Castle menu 1 Starter, main course and dessert. House reception wines, beer and water ad libitum during dinner. Coffee with petit four or Danish marzipan ring cake DKK. 885.- per person Castle menu 2 Starter, main course and dessert. The house reception wines, beer and water ad libitum during dinner. Coffee with petit four or Danish marzipan ring cake, and avec. Followed by open bar with beer, water and wine for 3 hours as well as a midnight snack. DKK. 1,165.- per person
PRACTICAL INFORMATION Minimum number of persons All reception menus are subject to a minimum number of 25 persons. Tablecloth and napkins Free choice from our wide assortment. If you wish for something special, we will try to fulfil your wishes.
Flowers Flower decorations from our own flower arranger are included in the price of the menu. Special flower requests may be fulfilled for a surcharge. Wedding cake and similar We have our own confectionery and we can assist in supplying wedding cakes, cornucopias, design cakes, and marzipan ring cakes at special prices.
Music and entertainment Let us help you arrange the good music and the right entertainment for your party. Overnights In connection with reception we can offer overnights at special prices. Ask for this when ordering.
ROOM SETTINGS Setting
Round tables
Individual tables 12 guests per table
Refectory table
Net-Work Dining (Standing)
8 guests per table
10 guests per table
Tekniq
40
40
Mindstorms 2
88
100
144
64
86
100
Mindstorms 3
88
100
144
64
86
100
Mindstorms 2+3
176
200
288
Petit
32
30
Adventure
48
50
60
Room C
88
100
144
64
86
90
Room D
88
100
144
64
86
90
Room C+D
176
200
288
180
The Multi-house
264
330
360
450
The Multi-house with balcony
480
600
720
800
Room name
U-table
E-table
40
40
200 16 50
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