Dinner menu (June 1/6-30/6)

17.30. – 22.00.

 

2 course menu: Strater and main or main and dessert. 340,-
2 courses with 2 glasses of wine. 500,-
3 course menu: Starter, main and dessert. 415,-
3 courses with 3 glasses of wine. 655,-
4 course menu: Starter, starter, main and dessert. (with chesse + 100,-) 485,-
4 courses with 4 glasses of wine. 780,-
   
   

 

Starters (120,-)

Smoked deer with cabbage and pickled mushrooms.

 

Cold tomato soup with pickled tomatoes and goat cheese.

 

Steamed asparagus with fjord prawns and herb cream.

 

 

 

Main dished (250,-)

 

Vegetarian – greens – roasted – steamed - baked. (Not vegan)

 

Steamed common ling with cauliflower, almonds and salt lemon.

 

Pan fried mullet with new carrots, fennel and sauce nage.

 

Veal sirloin with pickled red onions, spring onion and red wine sauce.

 

 

Desserts (110,-) (cheese 125,-)

 

Cheese platter with garnish.

 

Strawberry dessert with white chocolate mousse and basil.

 

Rhubarb clafoutis with vanilla ice cream.

 

 

Book at table here

 

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Where to find ud

 

Altero Design 2013