Menu lunch & dinner

SUMMER LUNCH

TOAST SKAGEN with salad and trout caviar 175.-
STEAMED MUSSELS in a white wine sauce seasoned by cured ham and cream 165.-
ETT BORD´S LIVERWURST on sourdough bread with salad, fried mushrooms, smoked bacon, pickled cucumbers and aioli 170.-
NORWEGIAN SHRIMPS with sourdough bread, lemon, aioli and herbs 160.-
FISH SOUP with the catch of the day, mussels, crudité and sourdough bread
165.-
SALAD WITH CONFIT OF CHICKEN with mango, cucumbers, peppers, red onions and avocado mayo 165.-
SMOKED TROUT SANDWICH with mashed avocado, salad, kale chips and dill mayo 165.-
TODAYS CAKE 55.-

The menu might change due to the availability of the ingredients.

SUMMER DINNER
We serve nordic tapas for dinner and we recommend 3-4 dishes per person. Make your own selection or ask for Chef´s Choice!

Please let us know about serious allergies. 

CHEF´S CHOICE
Let the kitchen compose a menu for you!
Small: 350.- Large 650.- with dessert 750.- with cheese 795.-

FROM FARM TO TABLE
CARPACCIO with deep fried capers and semi-dried tomatoes 145.-
NACHOS, beef, tomatoes, cheese, onions, bean puré, jalapeños 145.-
PIEROGIES filled with beef, onions and Cave-cheese from Hitra 155.-
BRAISED BEEF with potato puré and red wine sauce 165.-
FRIED BEEF with grilled lemons and tarragon mayo 155.-
BEEF BITES with tomato salsa, tzatziki and potato sticks 175.-
CHICKEN CONFIT with fondant of potatoes, buttered carrot sticks, semi dried cherry tomatoes and herb vinaigrette 160.-
CHEESE AND CURED MEATPLATTER with compote 195,-

FROM OCEAN TO TABLE
SASHIMI, halibut, trout, mango, cucumber and soy caviar 145.-
TODAYS BAKED FISH with asparagus steamed in butter, hollandaise and kale chips 165.-
FISH CONFIT with asparagus beans, lemon and hot sauce 145.-

FROM EARTH TO TABLE
TOMATO- AND FETASALAD with capers and basil 95.-
FRESH SPRING ROLL with almonds, raisins, carrots, leeks, chutney 105.-
ASPARAGUS BEANS with onions 65.-
DIRTY FRIES with cheese, chili mayo, herbs and red onions 95.-
PIMIENTOS DE PADRON deep fried with Maldon salt 85.-
CREAMY RISOTTO with asparagus beans, mushrooms, parmesan and chips 125.-
FRIED GNOCCHI with chili mayo, aioli and shredded cheese 125.-
HASSELBAKED CARROTS with roasted almonds, cheese and butter 85.-
SOURDOUGH BREAD from ILLE BRØD with aioli 55.-
MIX with nuts, raisins and other dried fruits 75.-
OLIVES  65.-

NICE AND SWEET
TODAY´S CHEESES with compote 155.-
CHOCOMOUSSE with olive oil and maldon salt 125.-
LEMON TARTE with meringue 115,-
SUMMERGROWN with seasonal berries, dried meringue and vanilla icecream 125.-

TO DRINK
Organic apple-juice 55.-
Elderberry juice 55.-
Tøyen Cola 45.-
Purezza still water big 10.-  
Purezza sparkling water big 30.- small 25.-
Organic coffee/coffeinfree 44.-
Tea (ask host/hostess about today´s selction) 44.-
Non-alcoholic beer 50.-
Organic beer on tap from Eiker Ølfabrikk:
Blond 75.-  and Vienna Lager  85.-

Kitchen closes at 10 PM