Lunch

Weekly Fish

Parmesan-baked cod fillet with cream cheese spread and sun-dried tomatoes. Served with a green Sandefjord sauce, dill and chive potato écrassé, and sautéed artichoke, asparagus, and spinach.

Weekly Meat

 Herb-braised chuck roll served with herb and parmesan tossed fried new potatoes, Café de Paris butter, red wine jus, herb-baked plum tomato, and white asparagus.

Weekly Vegetarian

Lemon and parmesan risotto with fresh herbs served with white and green asparagus, an herb salad with toasted pine nuts, ramson cream, herb-baked tomatoes, and a crispy herb salad

Starter

Skagen (shrimp, mayonnaise, dill and lemon) on rye bread, pickled red onion  topped with crispy herb salad and a dill and vendace roe vinaigrette

Main course

Pan-seared Arctic char fillet served with sautéed spinach, butter-braised onions, potato purée with Sandefjord sauce and whitefish roe, accompanied by pickled vegetables

Dessert

Eton Mess served with fresh strawberries, whipped vanilla panna cotta, poached strawberries, and elderflower curd served with candied pistachios, lime meringue, and Tahitian vanilla ice cream

Cod loin

Butter fried cod loin served with potato croquettes flavored with parmesan and gremolata, champagne beurre blanc, glazed and pickled yellow beet, lobster mayonnaise with dill and chives, butter-fried oyster mushrooms and black trumpet mushrooms 

Steak Rydberg

Diced fillet of beef served with red wine jus, Dijon mustard cream, sautéed onions, fried cubed potatoes, and an egg yolk  

Baked Fish Gratin

Served with the catch of the day, hand-peeled shrimp, wine-cooked mussels, gratinated duchess potatoes, creamy white wine sauce, lemon and dill

Caesar Salad

With romaine letttuce tossed with our homemade caesar dressing, parmesan cheese and croutons with herb fried farm chicken and bacon or shrimps

Shrimp Sandwhich

Handpeeled shrimps served on rye bread with dill maynnaise, gratied horseradish, egg and salad