Menu Prestige

Holtegård egg 65 degree 

(E - F - G -M)

Beef tartar,Kalix Løyrom

Quail egg- winter radish 

(E-F)

Sea urchin from Smøla

Mushroom flan

(S - Mo - G - E)

 

Scallops from Frøya

Muscat pumpkin - XO bisque

(F - Mo- M)

 

Wild Turbot

Zuchini- oyster and parsley sauce

(F - M - G)

 

Valdres Pork and Caviar

Rossini white sturgeon caviar-pork jus

(G)

 

Reindeer from Røros

Yellow beets from Vanggård - lingonberries

(M - E)

 

"Waldorf Salad"

(E - M)

 

Omelette Norvegienne 

Seabuckthorn from Trøndelag

(M - E)

 

Bahibe 46 % from Valhrona

Bahibe quenelle-blackcurrant-Banyuls vinegar sorbet

(M - E - G)

 

Menu Prestige 1945,-*

Wine pairing 1845,-**

Non-alcoholic selection 495,-

*Changes in the menu may occure due to avaliability.

**Producers/Vintages in the winepairing may change due to avaliability.

Allergen kode forklaring

Menu Canard à la presse
(only available on Wednesdays and Thursdays)
Menu Canard à la presse 1695,-***

 

***Changes in the menu may occure due to avaliability.

Menu Canard à la presse must be reserved at least 48 hours prior to arrival.