MENU DEGUSTATION

NOK 1600,- per person, only served for the whole table

Wine Pairings

Wine Pairing Degustation
1400,-

Wine Pairing Prestige
2500,-

Juice Pairing
700,-

***

MENU DEGUSTATION

Tuile de Socca
^{3, 1, 12}
Toast à la Truffe
^{1, 7, 8, 3}
Huître chaude, sauce champagne et caviar
^{14, 12, 4}
*
Truite de Hardanger à la Parisienne
^{4, 3}
*
Royale de couteaux
^{3, 2, 14, 7, 12}
*
Canard à l´orange
^{7, 9}
*
Brie de Meaux Truffé
^{7, 1}
*
Trou Normand
*
Crème Caramel
^{7, 3, 12}

***

À LA CARTE

SMALL BITES

Oysters
Champagne and black pepper vinaigrette
^{14, 12}
65,- pr stk


Jambon noir de Bigorre on toast
with Ossau-iraty and shaved hazelnuts
^{7, 8, 1, 3}
115,- pr stk




STARTERS

Razor clams Royale
Samphire, lemon and sauce marinière
^{14, 3, 7}
385,-


Duck liver parfait with compote of dates
piment d’Espelette and grilled brioche
^{8, 12, 7, 1, 3, 9}
385,-


Scallop quenelle lobster sauce
Lemon confit, black pepper and creamed spinach
^{14, 2, 3, 7 , 1, 9}
450,-




MAIN COURSES

Duck à l'orange
Glazed turnips, carrots and kumquat confit
^{7, 9}
595,-

Skrei à la Grenobloise
Globe artichokes, capers and lemon
^{4, 12, 7}
565,-

Beef à la Wellington
Creamed morel and cognac sauce
^{7, 6, 1, 3, 12, 10}
850,-




CHEESE

Plateau de fromages
^{7, 8B, 1}
325,-

Fromage de Prestige
^{7, 1}
215,-

DESSERTS

Winter citrus
Goat milk ice cream, lavender and Cuba pepper
⁷
250,-


Crème caramel
Armagnac and Madagascar vanilla
^{7, 3, 12}
295,-


Chocolate coulant
Vanilla and port ice cream
^{7, 3, 12, 1}
325,-

* * *

Allergener

1 - Korn / gluten (hvete) ⎮ 2 - Skalldyr ⎮3 - Egg ⎮ 4 - Fisk

5 - Peanøtter ⎮ 6 - Soya ⎮ 7 - Melk ⎮ 8 - Nøtter (hasselnøtt) ⎮ 8B - Nøtter (mandel) ⎮ 9 - Selleri

10 - Sennep ⎮ 11 - Sesamfrø ⎮ 12 - Svoveldioksid ⎮ 13 - Lupin ⎮ 14 - Bløtdyr