Lunch from 11.00 AM

BRAISED BEEF with potatoepuré and  redwinesauce  125.-           
CHICKEN CONFIT with cabbage, chili, ginger and wild onion mayo  135.-
QUICHE with egg 64, cured ham, cheese and red onions 105.-
TODAY´S CURED MEATS  155.-
NACHOS with beef, tomatoes, cheese, red onions, beanpuré and piclked  jalapenos  125.-
FISH CONFIT with asparagus, lemon and hotsauce 135.-
BRANDADCROQUETTES with seagrassmayo  105.-
RISOTTOBALLS with cheese and shirimayo  95.-
CRUDITÉ of radishes, beets, carrots, turnip and kohlrabi  85.-
PADRONES  75.-
HASSELBAKED CARROTS with roasted almonds, cheese and browned butter 85.-

POTATOCHIPS  65.-
BLACK CABBAGE CHIPS  45.-
CHILI ALMONDS (man)  75.-
SALTED ALMONDS  75.-
OLIVES  55.-
SOURDOUGH BREAD from ILLE BRØD surdeigsbakeri with aioli (w, e)  35.-
TODAY´S CHEESES with compote of apricot (m)  155.-

CHOCOMOUSSE with olive oil and maldon salt 125.-
TODAY´S SORBET  45.-

Dinner from 4PM

FROM FARM TO TABLE

PIEROGIES filled with organic beef, onions and organic Cave-cheese from Hitra  105.-                                        

BRAISED BEEF with potatoepuré and  redwinesauce  125.-           

TARTAR with red onions, an applepuré, breadchips, raddishes and black garlic mayo   135.-

CARPACCIO with deep fried capers and semi-dried tomatoes  130,-

FRIED BEEF with lemons and anchovies  135.-

QUICHE with egg 64, cured ham, cheese and red onions  105.-

NACHOS with beef, tomatoes, cheese, red onions, beanpuré and piclked  jalapenos  125.-

TODAY´S CURED MEATS  155.-

CHICKEN RODS with hoisinglace and a tomatoconcassé  115.-

CHICKENWINGS with bluecheesedip  135.-

CHICKEN RAVIOLI with seagrassbutter  125.

CHICKEN CONFIT with cabbage, chili, ginger and wild onion mayo  135.-

 

FROM OCEAN TO TABLE

SASHIMI with halibut, trout, mango, cucumber and soy foam  135.-

GRATINATED CRAYFISH (Norwegian lobster) with seagrass butter  145.-

PANFRIED WHITE FISH with beetballs and vinaigrette  145.-

FISH CONFIT with asparagus, lemon and hotsauce  135.-

PICKLED WHITE FISH with trout roe and tapioca and -and horseradish caviar  145.-

WHITEFISH ROE (50 gr) with sour cream, red onions and chips  145.-

BRANDADCROQUETTES with seagrassmayo  105.-

 

FROM EARTH TO TABLE

FILLED CUCUMBERS with red onions, whipped sourcream and chili oil  65.-

RISOTTOBALLS with cheese and shirimayo  95.-

DEEP FRIED ORGANIC BUFFALO MOZZARELLA  99.-

SPRING ROLL with almonds, raisins, carrots and leeks  95.-

CRUDITÉ of radishes, beets, carrots, turnip and kohlrabi  85.-

MUSHROOM CONSOMMÉ  70.-

ASPARAGUS BEANS with onions  65.-

DIRTY FRIES with shredded cheese, chilimayo, herbs and red onions  95.-

PADRONES  75.-

FRIED GNOCCHI with chilimayo, aioli and shredded cheese  125.-

ORGANIC BUFFALO MOZZARELLA WITH TOMATOES with lemonbasil  115.-

GAZPACHO  75.-

BEETPARTY with apricotcream, nuts and smoked sour cream  95.-

GRILLED ONIONSALAD with herboil  95.-

HASSELBAKED CARROTS with roasted almonds, cheese and browned butter  85.-

 

SNACKS

POTATOCHIPS  65.-

BLACK CABBAGE CHIPS  45.-

CHILI ALMONDS (man)  75.-

SALTED ALMONDS  75.-

OLIVES  55.-

SOURDOUGH BREAD from ILLE BRØD surdeigsbakeri with aioli (w, e)  35.-

TODAY´S CHEESES with compote of apricot (m)  155.-

 

NICE AND SWEET

CHOCOMOUSSE with olive oil and maldon salt  125.-

LEMON TARTE  105,-

THE CHOCOLATEICECREAMTRIOLOGY  135.-

DYRKET.NO with strawberries, meringue, licoricedirt and wood sorrel   125.-

TODAY´S SORBET  45.-

 

TO DRINK

Organic applejuice from  Egge  45,-
Elderberry juice   45,-
Tøyen Cola  45,-
Jalla Sprite  45,-
Purezza still water big  10.-
Purezza sparkling water big  30.- small 25,-
Organic coffee/coffeinfree 29.-
Tea 29,- (ask host/hostess about today´s selction)
Non-alcoholic beer 50.-
Organic beer on tap from Eiker Ølfabrikk Blonde: big 95,- small 45,-
On bottle:  Hvete, Pale Ale, Mjød, IPA (hvete, malt, havre)

Wines: see winelist

Opening hours:
Monday
4 PM – 12 PM

Tuesday-Saturday
11.00 AM – 12 PM
(kitchen is closed between 15.30-16.00 to get ready for dinner.
Monday thru thursday it closes at 9 PM. Friday and Saturday 10 PM

Welcome!


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