Main menu in English

Good old fashioned fish soup………………..145,-
A creamy fish soup served with “the catch of the day”.

Smoked fillet of duck with vol-au-vent………………..155,-
Aromatic smoked fillet of duck served with a vol-au-vent with
currant jelly. The duck and the French crispy puff pastry is
served with an herbal salad and pickled red onions.

Graved fillet of beef with baked figs………………..160,-
The beef is graved and served with fried carrots, baked figs and
a celery puree.

Raw marinated halibut with carrot puree………………..155,-
The halibut is raw marinated and mixed with soft Røros sour cream.
It is served with carrot puree, spring onions, trout roe and chervil oil.

FISH

Lemon baked common ling with fennel………………..320,-
Delicate fillet of common ling lemon baked and served with carrot puree,
fennel, pickled mushroom and annapotatoes.

Oven baked arctic trout with pomegranate………………..325,-
The arctic trout is served with dillpickled celery, pomegranate,
dill sauce and amandinepotatoes.

Halibut with sweet potato puree………………..330,-
Fillet of halibut is butter baked and served with trout roe,
sweet potato puree, white wine sauce and amandinepotatoes.

Fillet of salmon in herbal oil………………..320,-
The delicate fish is served with a green curry-sauce, steamed mussels,
vegetables julienne and a creamy risotto.

MEAT

Pan fried breast of grouse with currant jelly………………..335,-
Breast of grouse is pan fried in butter and served with pickled mushroom,
caramelized onions, lingonberry sauce, currant jelly and amandine potatoes.

Braised lamb from Hallingskarvet………………..340,-
An elegant fillet of lamb is braised and served with beet root puree,
red wine sauce and annapotatoes.

Beef tenderloin with toasted pepper………………..345,-
Beef tenderloin is rolled in toasted pepper and served with garlic baked
mushrooms, celery puree, pickled red onions, baked bell peppers,
creamy pepper sauce and garlic baked amandinepotatoes.

Fillet of reindeer with butter seared chanterelles………………..345,-
Pink fillet of beef served with herbal baked vegetables, butter fried
chanterelles, creamy mushroom sauce, lingonberries and a velvety soft
potato puree.

Desserts

Nut cake with chocolate………………..150,-
An elegant nut cake is served with a duo of chocolate toppings:
a soft chocolate cream and a chocolate ganache. Served with whipped butter cream and a coconut sorbet.

Classic Crème Brûlée………………..150,-
A true French classic with a velvety soft base and a crispy
caramelized crust. Served with a rhubarb sorbet and berries.

White chocolate mousse with vanilla………………..145,-
Our chocolate mousse is made with white chocolate and vanilla.
Served with cherry ice cream and a blackberry sorbet.

Soft cheese cake with cloud berries………………..140,-
A soft oven baked cheese cake topped with cloudberries and
served with cookies & cream-ice cream