Menu Prestige

Sea Urchin from Smøla 

(G- L- B)

Hamachi from Hanstholm

Tomato Ponzu - Grilled jalapenos oil 

(F)

Tortellini

Haddock from Lofoten - Chamomile - Trout roe

(F-E-G-M)

 

Scallops from Frøya

Corn - XO bisque

(F - Mo- M)

 

Wild Halibut

Zucchini - Parsley sauce

(F - M - G)

 

The Best from the Duck

Victoria plums from Telemark - Tonka

(E)

 

Beef en Croute

Sherry - Forest mushrooms

(M - E)

 

Røros yogurt

(E - M)

 

"Raspberry Cheesecake"

Raspberry from Drøbak - White chocolate

(M - E)

 

Honney and Lavender "semifreddo"

Wild Blueberry from Findstadt 

(M)

Menu Prestige 1995,-*

Wine pairing 1895,-**

*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,-*** 

Sea Urchin from Smøla 

(G- L- B)

Hamachi from Hanstholm

Tomato Ponzu - Grilled jalapenos oil 

(F)

Scallops from Frøya

Corn - XO bisque

(F - Mo- M)

 

Canard à la presse

 

Røros yogurt

(E - M)

 

"Raspberry Cheesecake"

Raspberry from Drøbak - White chocolate

(M - E)

     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.