Main menu in English

STARTERS

Good old fashioned fish soup………………..165,-
A creamy fish soup served with “the catch of the day”

Smoked fillet of duck with vol-au-vent………………..160,-
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.

Cured fillet of beef with baked figs………………..165,-
The beef is cured and served with fried carrots, baked figs and
a celery puree.

Traditional Gravlax………………..165,-
Thin slices of our cured salmon accompanied by a
cognac-mustard sauce and stewed potatoes.
(Can also be served as a main course 325, -)

Traditional trout “rakfisk” from Valdres………………..175,-
Rakfisk is partly fermented wild trout served with onion,
sour cream, beetroot and crispy bread
(Can also be served as a main course 350, -)


FISH

Oven baked arctic char with pomegranate………………..325,-
The arctic trout is served with dill-pickled celery, pomegranate,
dill sauce and amandine potatoes.

Halibut with golden saffron sauce………………..345,-
This characteristically firm fish is accompanied by a golden saffron sauce,
carrots, French beans and potatoes anna.

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

Stockfish, “Lutefisk” a traditional Cod dish………………..440,-
Free refill!
Salted cod marinated in lye. Rinsed and boiled, served with
mustard, green pea stew, bacon and potatoes.


MEAT

”Pinnekjøtt”………………..420,-
Traditional salted meat of lamb served with
a vegetable purè and potatoes.

Breast of duck with cranberry glaze………………..345,-
Pink seared brest of duck served with baked endive salad, spinach,
grilled heart salad, fried potatoes and cranberry glaze.

Beef tenderloin with garlic baked mushrooms………………..355,-
The tenderloin is cooked to your preference and served with garlic baked
mushrooms, French beans, parsnip puree and port wine sauce.

Reindeer fillet with oyster-mushrooms………………..345,-
Pink fillet of beef served with herbal baked vegetables, butter fried
Oyster-mushrooms, creamy mushroom sauce, lingonberries and a velvety soft
potato puree.

Traditional Christmas rib steak………………..340,-
Rib steak with a crispy crackling, christmas sausage, pork meatball,
christmas sauce, sauerkraut, red cabbage and potatoes.


DESSERTS

Chocolate mousse with Baileys………………..150,-
An airy and soft chocolate mousse with a taste of Baileys is served
with a hazelnut ice cream, peanut crumble and
fresh summer berries.

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.

Pannacotta with strawberries………………..145,-
The Italian classic with a twist of strawberries. Served with
licorice ice cream

Cheesecake with cloudberries………………..150,-
A soft cheese cake topped with cloudberries and
served with cookies & cream-ice cream

Traditional creamed rice pudding………………..145,-
A sweet and creamy rice pudding served with raspberry sauce.