


Menu Prestige
Mushroom a la crème
(G - M - B - E )
Best of The Duck
(G)
Cabbage "Millefeuille"
Ramson - Pancetta
(Mo -M)
Scallops from Frøya
Peas, Green Curry Bisque
(F - Mo - M)
Pike Perch
Jerusalem artichoke - vin jaune
(F - G - M - B)
Grilled Turbot From Kristiansand
Oxtail, Bordelaise
(G - M - E-F)
Grilled Duck from Holtegaard
Beets from Brimse Gård, Pepper sauce
(G-M-E)
Røros yoghurt
(E - M)
"Appel Tart"
Appel from Steins Gård - Calvados - Vanilla Crumble
(M - E- G)
À l'aise "Snickers"
Salted caramel - Cep Mushroom
(G - E- N - M)
Menu Prestige 2495,-*
Wine pairing 2295,-**
*Our team makes every effort to ensure that all items on our menu are available,
but sometimes changes must be made based on ingredient availability.
**Please be aware that the wines we offer for pairing may vary depending on the availability of certain producers or vintages.
Menu Canard à la presse
Available Wednesday and Thursday
Menu Canard à la Presse 2095.-
Wine parring 1445.-
***Our team makes every effort to ensure that all items on our menu are available, but sometimes changes must be made based on ingredient availability.
Menu Canard à la presse must be reserved at least 48 hours prior to arrival.