Lunch Menu - Christmas 2008
3- COURSE LUNCH MENU 390, -
CREAM OF LOBSTER SOUP
Added Cognac
Or
AQUAVIT AND DILL MARINATED SALMON
Served on spinach with mustard sauce
**
PINK ROASTED FILLET OF REINDEER WITH CREAM SAUCE
Served on red cabbage, creamed potatoes and carrots
Or
NUT BAKED CHRISTMAS COD WITH CRISPY BACON
Served with creamed potatoes, red onions and red wine sauce
**
CRÈME BRULÈE
Served with fresh berries and caramel sauce
SOUP, SALAD AND SMALL DISHES
CREAM OF LOBSTER SOUP
Added Cognac
175,-
PORK RIB SANDWICH
Served with red cabbage, button onions and mustard sauce
160,-
AQUAVIT AND DILL MARINATED SALMON
Served with spinach, creamed potatoes and mustard sauce
170,-
WARM SALAD WITH CHICKEN
Served with mango, avocado and creamed vinaigrette
170, -
CHRISTMAS SALAD
Lobster served on red rhubarb salad leaves,
King crab and asparagus and vanilla mayonnaise
195,-
ASSORTED HERRING WITH RYE BREAD
Served with boiled potatoes and dark bread
160, -
HUNTER’S SANDWICH
Fried fillet of reindeer with creamed wild mushrooms
170, -
SALAD WITH DUCK BREAST
Served with pine nuts, mushroom, beetroots an cherry sauce
180, -
TRADITIONAL GROUND MARINATED SALMON
Served with red onions, potatoes and potato bread
170,-
****
FISH
CHRISTMAS COD BAKED WITH NUTS AND CRISPY BACON
Served with creamed potatoes, compote of red onions and carrots
with red wine sauce
265, -
POACHED FILLET OF TURBOT WITH CHIVE SAUCE
Served with spinach, asparagus and salmon roe
265,-
****
MEAT
PINK ROASTED FILLET OF REINDEER WITH CREAM SAUCE
Served on red cabbage with carrot pure, whortleberries and cream sauce
265, -
SALTED LAMB RIBS “PINNEKJØTT” WITH VOSS SAUSAGE
Served with mashed turnips, potatoes and gravy
265, -
****
CHEESE
MATURED CHEESES
Served with walnut bread
135, -
****
DESSERT
CRÈME BRULÈE
Served with caramel sauce and fresh fruits
125, -
CHEESE CAKE
Served with fresh berries and forest berry sorbet
125, -
CLOUDBERRY WITH RED WHORTLEBERRY SAUCE
Vanilla pudding served with wafer cone
125, -
LITTLE DESSERT
Home made vanilla ice cream with chocolate sauce
85, -
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