Menu

Banquet menu 1

Snacks

• Snack serving

  Cone – Parmesan – Dehydrated tomato
  Crispy cone of parmesan, sprinkled with dehydrated acidic tomato

  Duck – Blood orange – Freeze-dried yoghurt
  Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.

  Crispy pasta – Tuna – Lemon balm
  Fried fresh pasta dough with tartare on tuna stirred with olive oil, freshly grated lemon zest & fermented pepper. The snack is rounded off with acid as well as freshness from the leaves of lemon balm.

Starter

• Scallop – Browned butter – Thyme

  Fried scallop tossed in Tipo 00 wheat flour and served in its own shell with browned butter and beef broth. The dish is topped with fresh thyme.

• Snow crab – Jerusalem artichokes – Purée

  Snow crab stirred with pickled Jerusalem artichokes, creamy purée on Jerusalem artichokes together with crispy chips.

• Radicchio – Truffle cream – Broken gel

  Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made from pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.

Main

• Casarecce pasta – Cauliflower – Mascarpone

  Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley adds crispiness to the dish.

• Beef – Grappa – Sage

  Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs – rounded of with cold butter. Served with herbal salad with vinaigrette on blood orange & fried sage.

• Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

  Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish.

Dessert

• Pie – Raspberry – Ganache

  Deconstructed crispy pie with acidic raspberry and creamy white chocolate ganache. Served with crispy tuile

Banquet menu 3

Welcome cocktail & Snacks

• Welcome cocktail

  Adult Limonata

• Snack serving

  Cone – Parmesan – Dehydrated tomato
  Crispy cone of parmesan, sprinkled with dehydrated acidic tomato

  Duck – Blood orange – Freeze-dried yoghurt
  Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.

  Crispy pasta – Tuna – Lemon balm
  Fried fresh pasta dough with tartare on tuna stirred with olive oil, freshly grated lemon zest & fermented pepper. The snack is rounded off with acid as well as freshness from the leaves of lemon balm.

Starter

• Scallop – Browned butter – Thyme

  Fried scallop tossed in Tipo 00 wheat flour and served in its own shell with browned butter and beef broth. The dish is topped with fresh thyme.

• Snow crab – Jerusalem artichokes – Purée

  Snow crab stirred with pickled Jerusalem artichokes, creamy purée on Jerusalem artichokes together with crispy chips.

• Radicchio – Truffle cream – Broken gel

  Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made from pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.

Entrée

• Broccolini – Charred garlic – Parmesan

  Lightly fried broccolini with mild cream on fresh as well as grated, charred garlic. The dish is rounded off with matured parmesan & smoked salt.

• Creamy risotto – Truffle – Mascarpone

  Silky risotto made with Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try!

• Veal tartare – Dehydrated tuna – Leek oil

  Tartare on veal stirred with matured parmesan, capers, mustard seeds & citrus. The dish is topped with a variety of both dried and creamy tuna and finally sprinkled with herbal oil on charred leeks.

Main

• Casarecce pasta – Cauliflower – Mascarpone

  Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley adds crispiness to the dish.

• Beef – Grappa – Sage

  Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs – rounded of with cold butter. Served with herbal salad with vinaigrette on blood orange & fried sage.

• Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

  Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish.

Dessert

• Pie – Raspberry – Ganache

  Deconstructed crispy pie with acidic raspberry and creamy white chocolate ganache. Served with crispy tuile

Wine and drinks

• Welcome cocktail

  Fx.

  Basso Orange Fizz – 68,-
  Martini Fiero – Æggehvider – Citron – Hvidvin – Appelsin

  Adult Limonata – 68,-
  Stolichnaya Vodka – Citron – Vanilje – Soda

  Gin & Tonic – from 75,-

• –

• 4 glasses for our 10 servings menu

  348,-

• 5 glasses for our 13 servings menu

  438,-

• –

• Open bar: Beer, wine & water (Standard)

  3 hours
  Soave Classico Pietra Antica, Monteforte, 2019
  Negroamaro Alese, Schola Sarmento, 2018

  278,-

• Open bar: Beer, wine & water (Luxury)

  3 hours
  Pinot Grigio, Lungarotti, 2018
  Valpolicella Ripasso Pietra Antica, Monteforte, 2016

  398,,-

• Open bar: Beer, wine & water (Premium)

  3 hours
  Terlaner Classico, Cantina Terlan, 2016
  Brunello di Montalcino, Altesino, Tuscany, 2013

  728,-

• –

• Coffee & Tea

  Freshly brewed coffee & tea in different varieties

  25,-

• Coffee, Tea & Avec

  Freshly brewed coffee & tea in different varieties
  Your choice of avec

  85,-

• –

• Free cocktails (during your beer and wine package)

  3 hours
  Basso Orange Fizz, Adult Limonata, Espresso Martini, Gin/Tonic

  198,-

• Free cocktails (in continuation of your beer and wine package)

  3 hours
  Basso Orange Fizz, Adult Limonat, Espresso Martini, Gin/Tonic

  398,-