Menu 1
The set menu Bent Stiansen creates
depending on what’s
available on the marked.
This menu we can fax or email
you at your reservation date; 4 courses kr. 895,- 5 courses kr. 980,- 6 courses kr. 1050,- Menu 2 Pan fried scallop served with chanterelles, pickled small red onions, feve,
salmon caviar and crisp rye bread.
Chanterelle sauce.
***
Crisp fried monkfish filled with parmesan and mushrooms.
Served with sautéed summer cabbage, mushroom puree, fennel and pommes Maxime.
***
Garlic- herb infused filet of lamb served with caramelized Burritane onion,
aubergine- garlic puree, spinach
and tortellini filled with chevre.
Rosemary sauce.
***
Raspberry- mazarine vanilla bavaroise tart served
with raspberry sherbet, marinated peach and raspberry nougatine. Kr. 975,- Menu 3
Garlic infused Norwegian langoustine
served with smoked mackerel croquette,
pickled squash, red onion salsa and avocado.
Ginger beurre blanc.
***
Herb infused mountain trout
served with creamed rissoni, chanterelles,
spinach and tart filled with Welsh onion cream.
Apple sauce.
***
Pigeon “farci” served with creamed chanterelles,
glazed celery- and potato, summer cabbage,
crisp fried black salsify and duck liver foam .
Morel sauce.
***
Well ripened cheeses served with
fruit compote and crisp bread.
***
Hazelnut- Manjari mousse served on Sacher crust,
garnished with apple mille feuille, caramelized
hazelnuts and pear sherbet.
Kr. 1090,-
Menu 4
Pan fried duck liver served with rhubarb compote,
brioche, creamed lettuce,
Oyster mushrooms and basil- honey.
Truffle glace.
***
Filet of ancient breed beef served with sweet bread croquette, corn compote,Bell- pepper cream boc choi and mushrooms.
Sage sauce.
***
Chocolate- mint soufflé served with mascarpone- praline ice cream
and lime curd filled in caramel crust.
Cherry sauce. Kr. 790,-
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