Brown trout, “Bekkjarvik”-style.
fish tray
California green asparagus wrapped in Cramini mushrooms, green almonds, apple puree, confit of Meyer lemon, caramelised leeks, crispy quinoa, parmesan crumble and sauce bordelaise.
Turbot and lobster in the garden. Poached turbot filled with lobster, fish stuffing, shellfish jelly. White butter sauce, revisited. Truffle tartlet. Cabbage medley. Button mushroom cromesquis.
Monkfish. Burned hay, lemon thyme and crispy vegetables. Jellied langoustine, quail egg, lemon and horseradish. Crab, dill & organic caviar. Marinated cucumber & oysters, smoked cheese, aromatic herbs and flowers. Shellfish sauce, mushrooms & lemon verbena oil.
Norwegian cod, scallops and prawns,”Sandefjord” style. Baked fillet of cod, with lightly smoked scallops, cod belly, green pea sphere, brandade. Norwegian ”Kabaret” with peas, prawns and onions. Beet cube with Jerusalem artichoke and black truffles. Potatoes and leek served with quail egg. Lemon sabayon with prawns.
Norwegian halibut.
Smoked Icelandic monkfish with vine shoots, soft-cooked potatoes with Dombes frogs, tatin of grelot onions Lyonnaise potato-style and cardoon cake with Saint-Marcellin, truffle and bone marrow.
Langoustine wrapped in Norwegian fjord trout, infused with lemon and tarragon. Shrimp flan with oyster and sevruga. Potato ganache in a crispy crust. Vegetable bruchetta. Coconut-citrus-curry emulsion.
