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A la carte: Starter

  • ASPARAGUS WITH HOLLANDAISE AND CURED EGG YOLK
    235,-
    (SU, M, E)
  • FISH SOUP A LÀ PARK
    195,-
    (F, SK, BL, M, C, SU, H)
  • SKAGEN SANDWICH ON SOUR DOUGH BREAD WITH BOILED EGG
    210,-
    (SK, H, E, M, SU, SE, F, C)

A la carte: Main Course

  • SIRLOIN OF BEEF WITH GRILLED BELL PEPPER PURÉE AND RAMSON
    395,-
    (M, SU, C)
  • HALIBUT WITH SPRING VEGETABLES AND HAZELNUTS
    395,-
    (F, M, HN, C)
  • ROASTED SWEET POTATO WITH MINT, GARLIC AND PINEAPPLE
    295,-
    (SU, SO, HV)
  • CHÈVRE SALAD WITH BEETS, FIGS AND WALNUTS
    265,-
    (M, SU, VN, SE)
  • SANDWICH WITH MUSHROOM FED PIG, PICKLED CUCUMBER & BARBEQUE SAUCE
    245,-
    (H, M, SE, SU, E, C)
  • FISH SOUP A LÀ PARK
    250,-
    (F, SK, BL, M, C, H, SU)
  • SKAGEN SANDWICH ON SOUR DOUGH BREAD WITH BOILED EGG
    295,-
    (SK, H, E, M, SU, SE, F, C)
  • FOR CHILDREN: HALIBUT WITH POTATO PURÉE, BUTTER SAUCE AND SEASONAL VEGETABLES
    195,-
    (F, M)
  • FOR CHILDREN: PASTA BOLOGNESE
    195,-
    (H, E, SU, C)

A la carte: Dessert

  • PICKLED RHUBARB WITH STRAWBERRIES AND VANILLA ICE CREAM
    195,-
    (E, M, HV)
  • A SELECTION OF NORWEGIAN FARM CHEESES
    195,-
    (M, SU, SM, E, HN, VN, HV, A, PI)
  • PETIT FOUR
    95,-
    (WE ADJUST FOR ALLERGIES)
            
  • 1 SCOOP OF ICE CREAM/SORBET
    55,-
    (E, M)
  •  

    Allergener/Allergens in this Menu:
    Sk=Skalldyr(Shellfish) F=Fisk(Fish) M= Melk/Laktose(Milk/Lactose) Su=Sulfitt/Sulfat(Sulphite/Sulphat) E=Egg H=Hvete(Wheat) B=Bygg(Barley) Hv=Havre(Oat) Lu=Lupin(Lupine) Se=Sennep(Mustard) Sm=Sesam(Sesame) Bl= Bløtdyr(Mollusc) R=Rug(Rye) C=Selleri(Celery) Vn=Valnøtter(Walnuts) Hn=Hasselnøtter(Hazelnuts) So=Soya P=Peanøtter(Peanuts) Cn=Cashewnøtter(Cashew nuts) N=Nøtter(Nuts) A=Mandel(Almond) PI=Pistasj(Pistachio)