Roast lamb. Crispy lard, lemon thyme and juniper berries. Braised shoulder of lamb. Onion and mushroom jelly. Garnishes: Potato and lamb sweetbread, leeks and horseradish. Organic beet, aged apple vinegar. Consommé of smoked breast of lamb, aromatic herbs. Sauce: Cheese emulsion with hay. Browned Butter gravy with apple and pickled leek flowers.
Carrot in its cooking gravy, almond and lemon paste, beef cheek preserved in its own fat. Leek, shoulder of beef in tartare sauce, truffle and vinaigrette. Duchesse puréed potatoes, bacon and wild thyme.
Glazed guinea fowl with Norwegian ceps and tarragon. Crispy guinea fowl leg with chicken skin and potato from the Troms region. Baked pumpkin “puff”. Sweet onion with hardanger apples and fennel. Baked salsify from Stavanger with cream gratin. Guinea fowl roasting gravy and cream sauce.
Bresse chicken with crayfish. Maine lobster tail. Slow-poached sweet carrots. Sugar snap pea crisp. Potato Hudson Valley foie gras quenelle.
meat tray
Bresse chicken.
Soufflé of duck with foie gras, truffled macaroni eggs and cabbage chartreuse.
Truffled Chateaubriand stuffed with sautéed leeks and chanterelles, served with Port wine sauce.
Margaridou rack of veal.
