Main menu in English

STARTERS

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

Carpaccio with elder and tarragon………………..150,-
The classic carpaccio is given a new twist when it is served with an elderberry vinaigrette, Holtefjell-cheese, burned red cabbage, hazel nuts, radishes and a tarragon mayonnaise

Ceviche with ginger and coriander/cilantro………………..150,-
Fresh ceviche of haddock served with baked celery, a
ginger- and coriander/cilantro-vinaigrette, herb salad, black garlic pure,
celery and horseradish.

Butter seared scallops with pickled rhubarb………………..155,-
Tender scallops is seared in butter and served with a
Jerusalem artichoke pure, bacon, pickled cucumber, pickled rhubarb,
Jerusalem artichoke chips and tarragon oil.


FISH

Pan seared monkfish with lovage butter………………..310,-
The firm monkfish is seared in a pan and served with a flavorful bisque,
lovage butter, potato- and celery pure, broccolini, baby carrots and garlic salt.

Oven baked salmon with fennel and trout roe…………………245,-
A fillet of salmon is oven baked until perfection and served with fennel,
pickled cucumbers, creamy mustard potatoes, trout roe and a
white wine and tarragon sauce.

Pan seared fillet of turbot with salsa verde……………….. 310,-
Fillet of turbot is pan seared and served with a flavorful salsa verde,
oven baked celery, red onions, celery, creamy mustard potatoes
and horseradish.

Halibut with Serrano ham………………..325,-
The characteristic firm fish is served with crispy Serrano ham,
oven baked Jerusalem artichokes, leek sauce and romanesco.


MEAT

Beef tenderloin with fig sauce………………..345,-
Tender and juicy beef tenderloin with Brussels sprouts, pickled carrots,
potato- and celery pure and a fig sauce.

Rack of lamb with a honey- and beer sauce………………..335,-
A juicy rack of lamb served with piquillo pure, salt baked parsnip, kale,
cherry tomatoes and a flavorful honey- and beer sauce.

Pork loin with pickled pear compote………………..345,-
Juicy pork loin served with pickled pear compote, fresh radishes,
baked Jerusalem artichoke, romanesco, Jerusalem artichoke-chips
and prune sauce.

Breast of chicken with mustard-and lemon sauce………………..330,-
Juicy chicken breast from Holtegård is served with a flavorful mustard-
and lemon sauce, oven baked Jerusalem artichoke, romanesco,
crispy Jerusalem artichoke chips and a potato- and celery puree.

Grilled fillet of deer with beetroot jelly………………..335,-
The fillet of deer is seared to a pink center and served with a
creamy game sauce, honey baked garlic, beetroot jelly and butter
seared cabbage.


DESSERTS

Chocolate fondant…………………150,-
A juice chocolate fondant with a liquid center served with, raspberry syrup, honey glazed walnuts and orange sorbet.

Lemon tart with almond biscuit…………………150,-
A tangy lemon tart with lemon curd is served with dried meringue,
almond biscuits and yoghurt ice cream.

Oven baked apple with caramel foam……………….. 155,-
A juicy apple is oven baked and served with airy caramel foam,
cinnamon ice cream and caramelized walnuts.

Tiramisu with strawberries………………..150,-
The Italian classic has been given a new twist of strawberries. We serve our version with chocolate ice cream and chocolate flakes.

Cheese platter with pickled pear compote………………..150,-
A delicious cheese platter with the best our kitchen has to offer of cheese,
served with caramelized walnuts, pickled pear compote and crackers.