We aim to do everything with a little more joy, a little more passion and that little extra touch of personality.
Our goal is to use local and seasonal ingredients to create easily recognisable and yet timeless dishes that draws on a worldwide inspiration. We strive to be creative and have fun in hopes that our guests will share in the excitement.

Snacks

Crisps deluxe – Vendace roe – Sour cream 135
Mixed root vegetable crisps – Truffle cream 85
Popcorn – Parmesan – Truffle 65
Chips – Parmesan or tryffle 35
Smoked almonds 55

Chef ’s Choice

Served to everyone in the party until 10 pm

Truffle & Gruyère toast – Cecina – Silverskin onion

Pan fried Cod loin – Red wine jus – Pork belly – Mushrooms

Apple sorbet – Chanterelles – Browned butter – Almond & thyme froth

Menu  595
Wine pairing   445

Green menu

Truffle & Gruyère toast – Mushrooms – Silverskin onion

Saltbaked beetroot– Tarragon emulsion – Pak choi – Beans

Apple sorbet – Chanterelles – Browned butter – Almond & thyme froth

Menu  525
Wine pairing 445

Starters

Small sharing platter
Two cured meats – One cheese – Cornichones – Olives – Chutney
195

Large sharing platter
Three cured meats – Two cheeses – Cornichones – Olives – Chutney
275

Yellow peas – Celery – Hazelnut – Mint
185

Truffle & Gruyère toast – Mushrooms – Silverskin onion
205

Scallop – Jerusalem artichoke – Mushroom – Blueberries
215

Steak tartare – Bonito – Capers – Green tomato
195

Truffle & Gruyère toast – Cecina – Silverskin onion
225

Main courses

Saltbaked beetroot– Tarragon emulsion – Pak choi – Beans
265

Roasted cauliflower – Mushrooms – Truffle – Västerbottensost (cheese)
285

King Size – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce
Add vendace roe +85
245

Baked lemon sole – Sandefjord sauce with trout roe – Fennel – Carrot
325

Pan fried Cod loin – Red wine jus – Pork belly – Mushrooms
365

Pan fried duck breast – Vinegar jus – Figs – Baby gem lettuce
345

Grilled veal entrecôte – Port wine jus – Parsley root – Cranberries
355

Compliment

Deep fried potatoes – Parmesan – Parsley  45

Mixed salad – Parmesan – Olive oil  45

Desserts

Plum pie – Oat crumble – Vanilla ice cream – Caramel sauce
185 (sharing)

Chocolate tartelette – Citrus – White chocolate – Timut pepper
135

Apple sorbet – Chanterelles – Browned butter – Almond & thyme froth
125

Crème Brûlée
115

Ice cream & sorbet
75

Pralines
35/each
85/three pcs

Kids menu

Starter

’Toast Skagen’
Shrimp toast – Dill – Lemon
75

Charcuteries
55

Main course

Shrimp sandwich
Shrimps – Rye bread – Salad – Egg – Mayonnaise
129

Deep fried cod
Danish Remoulade – Pickles – Roasted potatoes
135

Grilled veal entrecôte
Jus – Roasted potatoes
155

Meatballs
Potatoe purée – Lingonberries – Cream sauce
105

Dessert

Ice cream & sorbet
 75