Head chef Tomasz Rochon has created a wonderful spring menu based on the season's fresh, short-distance ingredients. Choose between two options consisting of 8 or 5 dishes with custom wine menus.

Signature menu #2, 8 courses

Appetizers
*
Vegetables from Boen – hummus – radish – scallion – lettuce
*
Scallop tartare – trout roe – smoked mayonnaise – kale
*
Local mackerel – grilled salad – poached quail egg – wild garlic
*
Quail from Ryfylke – mushroom duxelles – seasonal cabbage –quail gravy
*
Turbot – blanched cabbage – lemon jelly – honey and celery puree – sea buckthorn
*
Black Angus cow – patty shells – pommes pure ́ – Foyot sauce
*
Fresh Rosalita cheese – quiche biscuits – gooseberries – redcurrant
*
Rhubarb & elderflower parfait – almond cake – crystallised white chocolate
*
Petit four

Signature menu #2, 5 courses

Appetizers
*
Vegetables from Boen – hummus – radish – scallion – lettuc
*
Local mackerel – grilled salad – poached quail egg – wild garlic
*
Black Angus cow – patty shells – pommes pure ́ – Foyot sauce
*
Fresh Rosalita cheese – quiche biscuits – gooseberries – redcurrant
*
Rhubarb & elderflower parfait – almond cake – crystallised white chocolate
*
Petit four



8 courses: NOK 1295,- Wine menu: NOK 995,-
5 courses: NOK 995,- Wine menu: NOK 795,-