Starters Pan fried scallop served with chanterelles,
pickled small red onions, feve,
salmon caviar and crisp rye bread.
Chanterelle sauce.
Kr. 215,-
Garlic infused Norwegian langoustine served with smoked mackerel croquette,
pickled squash, red onion salsa and avocado.
Ginger beurre blanc.
Kr. 215,-
Pan fried duck liver served with rhubarb compote, brioche, creamed lettuce,
Oyster mushrooms and basil- honey.
Truffle glace.
Kr. 215,-
Quail- Parma roll and veal tartar
served with crisp fried quail egg,
artichoke puree, snow peas and leek.
Apple vinaigrette.
Kr. 215,-
Symphony of small starters.
Kr. 295,-
Fish Herb infused mountain trout served with creamed rissoni, chanterelles,
spinach and tart filled with Welsh onion cream.
Apple sauce.
Kr. 375,-
Crisp fried monkfish filled with parmesan and mushrooms.
Served with sautéed summer cabbage, mushroom puree, fennel and pommes Maxime.
Lobster sauce.
Meat.
Pigeon “farci” served with creamed chanterelles, glazed celery- and potato, summer cabbage,
crisp fried black salsify and duck liver foam .
Morel sauce.
Kr. 395,-
Garlic- herb infused filet of lamb served with caramelized Burritane onion,
aubergine- garlic puree,
spinach and tortellini filled with chevre.
Rosemary sauce.
Kr. 395,-
Filet of ancient breed beef served with sweet bread croquette, corn compote,
Bell- pepper cream boc choi and mushrooms.
Sage sauce
Kr. 395,- Dessert Well ripened cheeses served with
fruit compote and crisp bread.
Kr. 150,-
Chocolate- mint soufflé
served with mascarpone- praline ice cream
and lime curd filled in caramel crust.
Cherry sauce.
Kr. 185,- Raspberry- mazarine vanilla bavaroise tart served
with raspberry sherbet, marinated peach and raspberry nougatine.
Kr. 185,- Hazelnut- Manjari mousse served on Sacher crust,
garnished with apple mille feuille, caramelized
hazelnuts and pear sherbet.
Kr. 185,- Red- and black current sherbet.
Kr. 165,- Grand Dessert.
Kr. 275,-
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