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The polar chef Adolf Lindstrøm, the inspiration for many of our exclusive menus

 

Three Course Menu
April 15 - June 30 2017

Baked Trout
served with ramson, radish crudité,
rye chips, dill and smoked cheese

**

Veal
served with grilled spring onion, carrot and herbs from Østmarka,
Baked potatoes and red wine sauce with elderflower

**

Rhubarb
with malt crumble, vanilla espuma
and rhubarb sorbet

 

 

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Polar inspired 3 course dinner


"America" Soup
served with scallops from Frøya

**

Raindeer Beef a la Lindstrøm
served with glazed beet root, potatoes
and brown butter.

**

Cloudberry Soup
served with Hot Cakes and whipped sour cream with thyme



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Canapés
(3, 5, 7 or 10 pieces)

Rosemary fried chicken
Smoked trout accompanied with pickled celery
Cucumber topped with pine gel (V)
= 3 pieces
+
Cured veal with mustard seed
Thyme smoked cheese (V)
= 5 pieces
+
Cured leg of lamb served with apples
Beet roots topped with hazelnut cream (V)
= 7 pieces
+
Smoked duck breast
Lobster served with truffle mayonnaise
Norwegian king crab served with brown butter
= 10 pieces

V= Vegetarian

 

 

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Tapas/Buffet


Vitello tonato (roastbeef and tuna sauce)
2 pieces of sushi
Rosemary flavoured free range chicken topped with smoked cheeese
Homemade albondigas in tomato salsa (served hot)
Homemade sausages
Tomato salad with mozarella and basil
Baked cod a la bacalao
Fried root vegetables with honey and chevre cream
Potatoes with harissa mayonnaise
Manchego cheeese
Thin slices of serrano ham
Marinated olives
Focaccia bread
Aioli

 

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Polar inspired Tapas/Buffet


Homemade sausages
Beet root flavoured cured salmon with aquavite
Poached eggs served with spinach and sauteed mushrooms
Cured red fish with organic sour cream
Beet roots topped with norwegian goat cheese and hazelnuts
Potato stew with fennel, dill and sweet mustard
Baked cod with potatocream
Pickled root vegetables with wild honey
Quiche with onion and norwegian cured ham
Cured leg of lamb with scrambled eggs
Sour dough bread
Herb dressing

 

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