Dinner Menu
DINNER MENU | BAR FOOD MENU | DESSERT MENU | WINE MENU | BEER MENU |COCKTAILS MENU | SINGLE MALT SCOTCH MENU
First Courses
raw pacific oysters with cucumber horseradish vinegar 2.50ea
mesclun greens and beet salad with roasted almonds and mustard vinaigrette 6
smoked onion soup with pickled fennel relish and creme fraiche 6
warm jarlsberg cheese tart with lingonberry syrup, almonds and currants 12
wisconsin/world cheese plate rye bread, mustards, jams and nuts 15
warm goat cheese pastry with apple and lamb tongue and blackberry mustard 12
scandinavian caeser salad gravlax, romaine, cucumber, onion, crouton and lemon-whitefish caviar dressing 10
pickled seafood board herring, salmon and scallops with bread, red onion, cucumber, egg, mustard, and creme fraiche 12
cured gravlax and salmon caviar on stone cucumber, red onion, sour cream, beets and a shot of dill infused aquavit 14
cubed raw tuna on himalayan salt brick with tuna ‘ham’, pickled cucumber, quail egg and horseradish dill dressing 14
smoked gouda flan and steak tartare pumpernickel and truffle mustard 11
norwegian sausage and duck ham with pickled cabbage, cornichons and truffle mustard 14
warm potato terrine with pickled apple fennel, elderflower and truffle vinaigrette 11
organic herb-edible flower salad with muesli, and preserved lemon vinaigrette 9
smoked salmon and potato-bacon crepes with red onion jam, pickled butternut squash and creme fraiche 12
Second Courses
pastrami kobe bistro steak jarlsberg beer butter, fingerling potatoes, spinach and cardamom gastrique 28
local farmers’ market steak jordandal farms beef strip loin, salt baked local potatoes, farmers’ market vegetables and magnus steak sauce 37
coriander duck breast lingonberry-horseradish glaze, red onion, blue potato, cauliflower, and orange-poppy seed butter sauce 28
caraway venison and venison carpaccio gouda-egg flan, oyster mushrooms, arugula, and lingonberry sauce 32
cocoa wild boar tenderloin wrapped in bacon, celeriac puree, wild mushrooms, pickled squash and fig molasses 29
cardamom chicken breast jarlsberg-apple puree, leeks, cabbage, crispy chicken skin and red wine syrup 25
fennel-dill salmon gravlax-fingerling potato salad, cucumber, fennel and horseradish vinaigrette 24
peppercorn cod white cocoa-cauliflower puree, spinach and a citrus-roe-butter jus 28
chilled ahi tuna with mussels caramelized red onion, parsnip and caper-almond butter 26
steamed rainbow trout with scallops and calamari cucumber, blue potato, garlic mustard and horseradish-shellfish broth 26
truffled mushroom-potato crepes smoked onion puree, pickled beet salad, hazelnuts and a mustard vinaigrette 20
Desserts
cardamom french toast
with peach mousse, macadamia nut praline and apricot syrup 9
veiled norwegian farm girls
cinnamon toasted bread crumbs layered with apple compote, strawberry preserves and vanilla bean cream 8
warm buttermilk biscuits
with white chocolate ice cream, whipped creme fraiche, fresh berries and elderflower syrup 9
mountain berry tart
with mascarpone, mountain berry preserves and a cardamom creme anglaise 9
scandinavian ice cream sandwich
swedish brown sugar cookies and nutmeg ice cream with magnus orange spiced soda 9
cinnamon-clove poached apple
stuffed with nuts and bleu cheese, wrapped in phyllo, with fig jam, mascarpone and balsamic 9
warm chocolate brownie
with vanilla semi freddo, caramel sauce, raspberry preserves and roasted almonds 9
magnus chocolates
assortment of four magnus made chocolates 8
trio of krumkakene
with assorted mousses 8
(print or download pdf version of our dinner menu)
