Menus for gatherings
Menu 1 is our most popular menu for board meetings, business meetings, various gatherings and events
- Aquavit cured salmon with horseradish cream and dill mayonnaise
- Fallow deer fillet with creamy savoy cabbage, root vegetables, red wine sauce and cranberry
- The hotel’s ice symphony
- Scampi with cauliflower puree & dill mayonnaise
- Slow-braised beef cheeks marinated in Amarone, salt-baked shallots and homemade potato purée
- Homemade caramel pudding with freshly whipped cream
- Scallops with cauliflower puree & dill mayonnaise
- Roasted beef tenderloin with artichoke puree, creamed shallots, glazed beets and tasty red wine sauce
- The house’s panna cotta with coulis of fresh berries
- Creamy cauliflower soup with truffle oil
- Pan-fried fresh cod from the fishing pier with creamy herb risotto, fresh spinach and beurre blanc
- Original Flensburger with vanilla ice cream, cherries and egg liqueur
- Foie Gras terrine with jelly of berries and herbal oil
- Oven baked wild halibut with roasted king oyster mushrooms, apple butter sauce with caviar and savoy cabbage
- Royal chocolate mousse terrine with caramel crackers and raspberry sorbet
- Carpaccio of beef tenderloin, truffle dressing, arugula salad and shaved parmesan
- Duck leg with creamy savoy cabbage, glazed cranberries and red wine sauce
- Passion fruit cream with fresh fruits and berries
3 course menu – NOK 495 per person
Upgrade to 4 or 5 course menu …
4 course menu – NOK 595 per person (select one of the two dishes below – in addition to the selected 3 courses. Served after starter)
Artichoke chips and truffle cream or Lemon colonello
5 course menu – NOK 695 per person
Matured cheeses, apricot chutney and nuts – with a small glass of port wine (can only be selected as 5th course)
Wine package NOK 345 per person
Party setting in separate room with white tablecloths, cloth napkins and candlesticks included in the price.
Second serving of main dish – NOK 95 per person.
Setting of cake buffet (incl. coffee) for your own cakes – NOK 95 per person.
Please note that all attendants must agree on the same menu. The menu should be made available to us no later than 1 week before the event.