Signaturmeny
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,-