Norwegian Winter Traditions Charred monkfish on the bone glazed in brown butter and black tea. Hardanger fjord apple ice wine and warm spices Winter radish flavored with lemon, fresh herbs and pepper kosho Beetroot “skin, Brussels sprouts, blackcurrant and horseradish “Jus de rôti” : St. Jacques, foie gras and Vin Jaune Norwegian Coast Traditions White asparagus casserole with sour cream and mussels Kale gnocchi, preserved legumes and barley. Crispy bread & mussel crouton. Garden sprouts
Blade of beef braised with root vegetables, thyme and pepper
NORTH – Grandmother’s roast and a call for sustainable practices. Pommes soufflées Veal sweetbread and steamed leeks. Roast veal. Cauliflower rosette. Salad of the North.Pickled turnip.
Checkerboard of fresh ham and chicory. Pear blood sausage. Lentil ingot. Truffle with foie gras sauce.
meat tray
Chicken & blue lobster. Jerusalem artichoke “sheets”, chicken rillette, salt- baked blue lobsters with fennel flavouring. Garnishes: Beet & Jerusalem artichokes. Fine celery tart. Leek & blue lobster heart.
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.
Scottish lamb “vitology 2011”. Saddle of lamb with rosemary-lemon seasoning. Lamb sausage. Medley of winter vegetables. Garden pea tartlet. Cassolette of mushrooms and asparagus. Lamb gravy with garlic oil.
Aberdeen Angus, ”Sæterbø”-style. Grilled beef ribs with foie gras. Baked tenderloin with black truffles. Braised oxtail with celery. Baked carrot and parsley root with spinach and glazed beef cheek. A salad of green beans, garlic and artichoke. Browned onion ”pyramid”. Potatoes, black truffles and marrowbone. Red wine and bay leaf gravy.
