Menues
MENUES
Our Chef Ole Stoltenberg, is very experienced indeed. He has harnessed his skills in renowned kitchens as; Hotel Bristol, Holmenkollen Restaurant and Sole Hotel just to mention a few.
He emphasis is on offering you a variety of menus reflecting the time of year,- and rest assured, he is a stickler for quality, only the finest raw materials find its way intio his pots and pans.
Here are a few examples of his well-composed banquet-menues:
Menu no. 2
Glaced Quail
Candied mushroom & apple/pine-nut salad
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Panned Monkfish
Served with ovnsbaked tomato, gravy of cep and oxheart cabbage
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A selection of French cheese
Walnut and apricot marinated in bock-beer
Menu no. 3
Broiled scallop
Candied tomato, lentil-risotto and basil-butter-gravy
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Fillet of lamb, mustard-baked
Served with feuille of potato, spinach-roulade and a redwine-sauce
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Chevre in filo-pastry
Compote of figs
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Icecream parfait with bourbonvanilla
Served in Balsamico-syrup and Sichuanpepper
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If you have special requests, wishes or demands, don’t hesitate to let us know. Chef Ole will do his outmost to compose the unique banquet especially for you.
To your grand feast we offer you a rich variety of beers and also a list of carefully chosen wines.
IN A FRAMEWORK OF HISTORY AND TRADITION
