Monday

Starter:
Cured Ham & Melon
Cured ham, white goat cheese, watermelon, toasted walnuts
Balsamic dressing
Allergens: milk, walnuts, sulfites

Main Course:
Catch of the Day
Blanched white fish
Seasonal vegetables
Parsnip purée
Horseradish sauce
Allergens: celery, milk, fish

Dessert:
Chocolate Fondant
Warm chocolate fondant
Sorbet
Fresh berries
Allergens: milk, egg, wheat

Tuesday

Starter:
Baked Goat Cheese
Deep-fried goat cheese, mint-marinated mango-chili salad
Balsamic cream
Allergens: wheat, milk, sulfites

Main Course:
Lamb Rump
Slow-roasted lamb rump
Seasonal vegetables
Celery-potato purée
Mustard sauce
Allergens: milk, mustard

Dessert:
Apple Pie
Coffee-cinnamon ice cream
Fresh berries
Allergens: wheat, milk, egg, walnuts

Wednesday

Starter:
Creamy Korsfjord Soup
Fish soup with fresh fish from Korsfjorden, blanched vegetables, white fish, shrimp
Allergens: fish, shellfish, milk, celery

Main Course:
Beef Tenderloin
Slow-roasted beef tenderloin
Steamed seasonal vegetables, grilled red onion
Potato purée
Pepper sauce
Allergens: celery

Dessert:
Daim Cake
Pastry chef’s Daim cake
Salted caramel
Fresh berries
Allergens: milk, almonds, egg
(Note: Caramel sauce is served directly on the plate, not in a bowl)

Thursday

Starter:
Cured Ham & Melon
Cured ham, white goat cheese, watermelon, toasted walnuts
Balsamic dressing
Allergens: milk, walnuts, sulfites

Main Course:
Pork Tenderloin
Pan-seared pork tenderloin
Steamed tarragon carrots and asparagus, grilled red onion
Potato purée
Red wine sauce
Allergens: celery

Dessert:
Chocolate Fondant
Warm chocolate fondant
Sorbet
Fresh berries
Allergens: milk, egg, wheat

Friday

Weekend Start Buffet

Every Friday, we serve a bountiful buffet with hot and cold dishes, plus desserts and cakes. The buffet features a different theme each week, offering exciting flavors from across Europe.

Menu applies only to groups and parties of 10 or more.

Saturday

Starter:
Creamy Lobster Soup
Lobster soup with fresh spring onion and peeled shrimp
Allergens: milk, shellfish, celery

Main Course:
Beef Tenderloin
Slow-roasted beef tenderloin
Steamed asparagus, sautéed mushrooms, and grilled red onion
Parsnip purée
Pepper sauce
Allergens: celery

Dessert:
Daim Cake
Pastry chef’s Daim cake
Salted caramel
Fresh berries
Allergens: milk, almonds, egg

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