Spisekroken
Klostergaten 8, 5005 Bergen, Norway
Phone: +47 55 23 01 15
Fax: +47 55 90 03 87
post@spisekroken.no


 

Triple menu

We start with three small starters on a tray

Baked and burned cauliflower, pickled cauliflower, hollandaise, Haukeli chevre and deep fried salisfy.

Mussel soup with pickled turnip, crispy jerusalem artichoke and coriander oil.

Trout from Hardanger with pickled vegetables, mustard flakes, salad with crème fraiche and trout caviar

Main course

Gourmet veal from Sogn with parsly and parsley root pure, gooseberry sauce, small potatoes, pickled red onions, baked carrot, asparagus and grilled sweet bread.

 

Three small delicious desserts on a tray

Jørns yoghurt from Krokeide with raspberry, licorice foam, licorice biscuits and raspberry sorbet

Chocolate tarte with hassel nuts and pistachio and coffee ice cream and black currant.

Rhubarb cheese cake with rhubarb compote and oats biscuit.

575,-

Wine 345,-

Juice  185,-

STARTERS

Aquavit platter,

 Three small starters accompanied by three appropriate shots of Aquavit (or fruit juice)

198, -(3,4,7,9,12)

Baked and bernt cauliflower, pickled couliflower, hollandaise, Haukeli chevre and deep fried salisfy.

135, – (3.7, 12 )

Mussel soup with pickled turnip, crispy jerusalem artichoke and coriander oil

135, – (7.12,14)

Trout from Hardanger with pickled vegetables, mustard flakes, salad with crème fraiche and trout caviar

135, – (1 wheat,3,4,7,10,12)

Tartar of baby goat with wild garlic, capers,onions, parsley majonaise, radish and toast

135, – (1,emmer,3,7,10,12)

MAIN COURSE

Duck from Holte farm served with wild garlic potato,

carrot pure, baked salsify baked in lemon, honey and wild garlic sauce,

298, – (7,9, 12)

Gourmet veal from Sogn with parsly and parsley root pure, gooseberry sauce

small potatoes, pickled red onions, baked carrot, asparagus and grilled sweet bread.

298, – (7,9,12,)

Smoked,slow roasted brisket of beef, cabbage, baked cherry tomatoes, broccolini, pepper/ mustard sauce and potato cream.

298, – (,7,9,10, 12)

Today’s fresh fish catch with ginger and watercress butter sauce, creamy spelt pearls,

retich, turnip, spring onion and parsley root crisp

298, – (1 spelt, 4,7,9,12)

DESSERTS

Jørns yoghurt from Krokeide with raspberry, licorice foam, licorice biscuits and raspberry sorbet

115, – (1, wheat 7)

Chocolate tarte with strawberry and goat cheese topping, salted pistachio nuts with a strawberry and lime sorbet

115, – (1 wheat, 3,7,8)

Rhubarb cheese cake with rhubarb compote and oats biscuit

115, – (1 wheat and oats 3,7)

Cheese from Norwegian chees makers served with

red currant jelly,  honey crisp and bread

115, – (1 wheat, 3,7)

 Allergens:

(Marked in brackets)

1. Gluten, 2. Shellfish, 3. Eggs, 4. Fish, 5. Peanut, 6. Soya, 7. Milk, 8. Nuts, 9. Celery

10. Mustard, 11. Sesame, 12. Sulfite, 13. Lupin, 14. Molluscs

For children under 12 years old, we make half portions for half price

Changes to the menu may occur.