The set menu Bent Stiansen creates
in collaboration with Torbjörn Forster,
depends on what’s available on the marked.
This evening we have the pleasure of presenting;
Grilled tuna and coriander marinated scallops,
served with pineapplechutney, asparagusbeans,
wakame and rock chives.
Wasabi sauce.
*** Fried breast of quail served with
jerusalem artichokepurée, chanterelles,
apple compote and chanterelle foam.
Applecider sauce.
***
Tarragon infused munkfish served with
craterellus mushroom, baconsauteed spring cabbage and ravioli with leek and parmesan.
Norwegian langoustine-anis buttersauce.
***
Garlic glazed filet of lamb served with
chevre-walnut croquette, muschroom, spinach,
bell peppercrème and pickled courgette.
Rosemary jus.
***
Well ripened cheeses garnished with
crisp bread and fruit compote.
***
Pecan nutterte and caramelbavaroise,
served with pickled peach, lime jelly and
sherbet of red currant-menthe.
***
Menu Wine menu
4 courses Kr. 895,- 4 courses Kr. 695,-
5 courses Kr. 980,- 5 courses Kr. 795,-
6 courses Kr. 1050,- 6 courses Kr. 895,-
Wednesday 8. of September |
