Main menu in English

STARTERS

Good old fashioned fish soup………………..150,-
A creamy fish soup served with “the catch of the day”.

Tartar of beef with egg yolk confit………………..170,-
Classic tartar if beef served with egg yolk confit, capers,
burnt leek and a beet root glaze.

Tempura softshell-crab………………..175,-
Japan inspired softshell crab deep fried with tempura batter and
served with a velvety soft cauliflower puree, sea weed salad and trout roe

Garlic baked crayfish………………..185,-
The tender beef is accompanied by pea puree, pickled vegetables and
a rich hollandaise with dill and capelin roe.

FISH

Sous vide-halibut med nuts and trout roe………………..335,-
The firm fish is cooked sous vide and served with a nut-butter,
beurre blanc, creamy leeks, romanesco and a potato pure.

Salmon with wild shrimp and white wine sauce………………..320,
Norway’s most famous fish is oven baked and served with
butter steamed aspargus, carrot- and fennel salad, Argentinian
wild shrimp, white wine sauce and herb baked potatoes.

Pan fried fillet of redfish with crispy bacon ………………..320,-
Fillet of monkfish pan fried and served with cauliflower puree, crispy bacon,
salt baked onions, lemon butter sauce and potatoes.

Medallions of monkfish with mushroom marmalade………………..335,-
The characteristic firm fish is served with a celery puree, mushroom marmalade, brokkolini, fondant potato and red wine sauce.

MEAT

Beef tenderloin with mustard- and chipotle sauce………………..355,-
Tender and juicy fillet of beef served with a mushroom puree,
salt baked onions, herb baked potatoes and a mustard- and chipotle sauce.

Rack of lamb with chevre………………..360,-
A juicy rack of lamb is cooked to a pink centre and served with a
flavourful red onion tart with chevre, potato puree with beet root and
a rosemary sauce.

Sirloin of deer with gorgonzola ………………..360,-
Flavourful sirloin of deer is braised and served with gorgonzola-filled mushrooms,
king oyster sauce, rowanberry sauce and fondant potatoes.

Breast of duck with cranberry glaze…………………..355,-
Duck breast cooked to a pink centre and served with baked endives, spinach,
grilled heart salad, potatoes and a cranberry glaze.

DESSERTS

Rich chocolate cake with mint glaze………………..150,-
A rich chocolate cake served with mint glaze and coffee ice cream.

Tiramisu with white chocolate………………..150,-
The velvety soft Italian classic is given a twist of white chocolate.
Served with a nougat ice cream.

Crumble pie with pear and saffron………………..140,-
A crumble pie with pear and saffron is served with vanilla
ice cream and caramel sauce.

Raspberry sorbet with meringue………………..150,-
A tangy and soft raspberry sorbet with gratinated sabayonne, marinated berries and crispy meringues.