Set Menu

Please note that all companies over 5 people are asked to gather around one pre-ordered menu. If someone in the company has allergens, we can of course tailor the menu for them.

Statholdergaarden from 26.03.2025 - 06.05.2025

Tasting menu

Amuse bouche
Vendace roe & trout
Aspargus soup & brandad
Heart of duck
***
Halibut
Citrus, spring onion, red onion and parsley
Smoked halibut sauce
***
Scallops
Kohlrabi, rosemary and ramson
Scallop consommé
***
Squid
Jerusalem artichoke, black sesame, and shallots
Mussel butter sauce
***
Asparagus
Artichoke, kale and chervil
Asparagus vin-jaune sauce
***
Monkfish
Mizo, broccolini, morel, squash and rye
Scallop vinaigrette
***
Lime
Yogurt
***
Quail
Celery, peas, and apple
Apple cider sauce
***
Veal
Carrot, cabbage, holtefjell xo and potato
Sage sauce
***
Norwegian cheese
Apricot, honey, nuts and malt bread
***
G35 & Beurre noisette
Sour cream and sea buckthorn
***
Milk chocolate
Tonka bean, banana, whiskey, vanilla and passion fruit
***
Petit Four
Cannele, Chocolate truffle,
Apricot macaron, blueberry chocolate

Menu Kr. 2350, -              Wine menu Kr. 2100, -
The tasting menu is only served to everyone around the table, before 20.00

 


Menu 1

Amuse bouche
Vendace roe & trout
Aspargus soup & brandad
Heart of duck
***
Halibut
Citrus, spring onion, red onion and parsley
Smoked halibut sauce
***
Asparagus
Artichoke, kale and chervil
Asparagus vin-jaune sauce
***
Monkfish
Mizo, broccolini, morel, squash and rye
Scallop vinaigrette
***
Veal
Carrot, cabbage, holtefjell xo and potato
Sage sauce
***
Norwegian cheese
Apricot, honey, nuts and malt bread
***
Milk chocolate
Tonka bean, banana, whiskey, vanilla and passion fruit
***
Petit Four
Cannele, Chocolate truffle,
Apricot macaron, blueberry chocolate

           Menu                                     Wine menu
5 Courses’ Kr. 1750,-                         Kr. 1525,-
6 Courses’ Kr. 1850,-                         Kr. 1625,-

 
Menu 2

Amuse bouche
Vendace roe & trout
Aspargus soup & brandad
Heart of duck
***
Scallops
Kohlrabi, rosemary and ramson
Scallop consommé
***
Halibut
Asparagus, artichoke, kale and chervil
Asparagus vin-jaune sauce
***
Quail
Celery, peas, and apple
Apple cider sauce
***
Norwegian cheese
Apricot, honey, nuts and malt bread
***
G35 & beurre noisette
Sour cream and sea buckthorn
***
Petit Four
Cannele, Chocolate truffle,
Apricot macaron, blueberry chocolate

          Menu                                       Wine menu
5 Courses’ Kr. 2010,-                         Kr. 1525,-