STARTERS

Cured hallibut with lemon cream
155, – (lactose, fish)

Grilled  scallops with celleri 
155, – (egg, shellfish,fish)

Cured “Tronfjellskinke ” with asparagus
155, – (lactose)

 

MAIN COURSES

Veal entrecote from Sogn with coliflower-cream, baked and pickled carrot,  pommes Anna and sauce with wild garlic
355, – (lactose, celery, sulphite)

Lamb from the vest coast, creamy potatoes, spring vegetables and thyme sauce

365,-(lactose, celery, sulphite)

Fresh white fish catch of the day served with creamy squash,dill oystermushrom, sour cream and burnt butter
355, – (fish, lactose)

 

DESSERTS

Chockolate with black current, pistasio nuts and sherbet
135, – ( lactose, egg)

Strawberries and rhubarb cake
135, – (wheat gluten, lactose)

Good cheeses from Norway served with bread, compote, honey and valnuts
145, – (lactose, hazelnut, walnut)

TRIPLE MENU

We start with three small starters on a tray

 

Then follows our specialty VEAL

Finally, we serve 3 small desserts on a tray

635, –

 

Wine package465, –

Juice package 185, –