SERVES FROM 11am – 4pm
with coconut milk, fennel, carrot and roasted pumpkin seeds. Served with bread and butter. (Wheat, rye, milk)
with fish, shrimps and mussels. Rouille, fennel and carrots. Served with bread and butter. (Wheat, rye, milk, fish, molluscs, shellfish, eggs, sulfites)
Tomato sauce, parmesan and potato purée.
Served with green salad. (Milk)
Grilled burger of ground chuck roll
Cheddar, homemade ketchup, aioli, variety of onions, romaine lettuce and tomatoes.
Served with pommes frites. (Wheat, eggs, mustard, milk)
Grilled Beyond Burger
Variety of onions, homemade ketchup,
romaine lettuce and tomatoes. Served with pommes frites. (Wheat, milk)
Caesar salad with grilled chicken
Croutons, parmesan, carrots, bacon, pickled red onions, tomatoes,
romaine lettuce and Caesar dressing. (Eggs, fish, rye, wheat, milk, mustard)
Steamed mussels in green curry and coconut milk
Gremolata and roasted sesame seeds. Served with bread and butter. (Molluscs, wheat, rye, sesame, milk)
Fish a gratin
Served with butter cooked apples, peas, potatoes, tartar sauce and bacon. (Fish, wheat, milk, egg, mustard)
with fried mushrooms, poached egg, pickled onions, herb mayonnaise and bacon. (Wheat, rye, mustard, milk, eggs)
The Workers’ Lunch
Fried potato, bacon and sausages. Serve with fried eggs, bread and butter.(Eggs, mustard, wheat, rye)
Herb gratinated local stockfish
Served with ratatouille, potatoes, bacon and aioli with peppers. (Fish, wheat, mustard, milk, eggs)
Sweet dessert after Lunch
Chocolate fondant with vanilla ice cream and salted caramel sauce. (Milk)
Creamed soup of Jerusalem
artichoke with braised reindeer tongue and
black summer truffle. (Milk, sulfite)
with dashi, fermented fennel, lovage, seaweed and black root.
(Molluscs, eggs, mustard, barley, milk)
Smoked duck breast
with caramelized duck liver, brioche, cherries and lentils.
(Milk, wheat, sulfite, barley and eggs)
The head chef’s veal tartare
Ground tenderloin of veal with pine nut paste, pickled shallots and butter with anchovies and lemon. (Milk, nuts, fish and eggs)
Beet, shallots, dijon, cress, balsamic, puffed barley and cauliflower cream. (Mustard, barley)
MAIN COURSES – FISH
with fish, shrimps, mussels and rouille.
(Fish, molluscs, shellfish, eggs, mustard, sulfites)
with potatoes, butter fried carrots and walnuts. Smoked hollandaise. (Fish, milk, sulfites, nuts, eggs)
with carrot purée and potatoes.
Capers, sage and shallots reduction. (Fish, milk, sulfites)
with brussels sprout and Jerusalem artichoke. Trout roe and beurre blanc. (Fish, milk, sulfites)
MAIN COURSES – MEAT
Braised lamb shank
with red cabbage and glazed carrots.
Orange, red wine sauce and potato purée with gruyere. (Milk, sulfites)
Filet of reindeer
with fried black root and variety of chestnut. Chanterelle, potatoes and mustard sauce. (Milk, mustard)
Braised ox cheeks
with baked carrots and mushrooms.
Bacon, potato purée and red wine sauce. (Milk, sulfites)
MAIN COURSES – VEGETARIAN
with ratatouille, gremolata , mushrooms and vegetables. (Sulfites, nuts)
with cherries, roasted nuts and oats.
(Milk, nuts, oats)
Sticky toffee pudding
with vanilla ice cream, salted caramel sauce and caramelized pecan nuts (Eggs, wheat, milk, nuts)
Panna cotta with cloudberry
Norwegian waffle, smoked sour cream
and brown cheese ice cream. (Milk, wheat, eggs)
Cheese plate with fruit bread and compote of figs and dates.