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Menu Prestige

Soupe a l'oignon

(G - M - B - E )

 The best from the Duck

(G)

Cabbage "Millefeuille"

Ramson - Pancetta 

(Mo -M)

Halibut from Havøysund
Green tomato – Elderflower

(F - G - M - B)

“Carbonara di Seppia”

Squid - Truffle - Quail egg from Sande  

(F - Mo - M)

 Grilled Turbot From Kristiansand
Oxtail - Bordelaise

(G - M - E - F)

"Kjechetta" from Flåm

Milk Fed Kje - Robert Blanc Asparagus - Ramson Hollandaise
(G - M - E)

Røros yoghurt

(E - M)

Rømme “Fromage “

Raspberry from Bærgården - Tahiti Vanilla

(M - E- G)

Choux “douceur forestière”

Chanterelles - Salted Pecan - Oriado 60% Chocolate  

(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.

Allergen 
explanation

Menu Canard à la presse

Available Wednesdays
and Thursdays onl
y

Menu Canard a la presse 2095,-*

Wine pairing 1895,-**

*

**

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.

Please be aware that the wines we offer for pairing may vary depending on the availability of certain producers or vintages.

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