Dinner

Monday, Wednesday & Friday

Venison

Venison fillet tartare with lightly sweetened lingonberries, pickled mustard seeds, cheese, potato and thyme mayonnaise.

Arctic char

Seared Arctic char with potato purée, Sandefjord sauce, trout roe, dill oil and pickled golden beetroot.

Blueberry

Chocolate pâté with blueberry sorbet, lightly sweetened blueberries and chocolate crumble.
 
 

Tuesday, Thursday, Saturday, Sunday

Wild Mushroom

Mushroom soup with pork belly and smoked almonds.

Moose

Moose fillet with Jerusalem artichoke prepared three ways, game jus and brown butter-baked mushrooms.

Cloudberries

Homemade vanilla ice cream with financier and warm cloudberries.