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Banquet - Menu 3

Banquet - Menu 3

Starter

Lightly cured scallops, rowanberry gelée, fennel crudité, dill emulsion, smoked salmon roe, radish & dried cod powder. Allergens: Fish, molluscs & egg

Wine recommendation:

Riesling Spreitzer - 680 NOK

Main course

Livèche chicken. Salad of confit duck, parsley, carrot cream & apple demi-glace. Grilled broccolini & new potatoes with browned almond butter. Allergens: Lactose & almond

Wine recommendation:

Briccotondo Barbera - 785 NOK

Dessert

Vanilla bavarois on a chocolate base, coffee cream, marinated blackberries & caramelised chocolate. Allergens: Lactose & egg

Price: 745 NOK
Carbon footprint: 4.95 kg CO2e