Menu

A real Norwegian manor meal!

Our food concept is inspired by the manor meals that were served on Norwegian large farms in the latter half of the 19th century. These were prepared with Norwegian ingredients that were fresh, pickled or smoked in combination with exciting ingredients from abroad transported home by sailing ship. All food is prepared in our own kitchen and consists only of the best that can be recovered. Our skilled chefs create their own personality and creativity in their cooking – should we call it Norwegian or French?

Lunch is served from 12:00 – 15:00 (Saturday / Sunday from 13:00)

Take some time to eat lunch and visit Værtshuset, whether it be customers, employees, family or friends. We guarantee a de-stressing and tasty break from a hectic everyday life. Let our skilled chefs prepare a lunch plate that gives you renewed strength and fresh courage to continue the day. Á la Carte from 15.00. In our à la carte menu you will find 1 to 6 course meals – and we recommend our wine menu where the hosts have selected a number of exquisite wines.

Á la Carte from 15.00

In our à la carte menu you will find 1 to 6 course meals – and we recommend our wine menu where the hosts have selected a number of exquisite wines.

LUNCH

kl 12-14

TODAY'S 3-COURSE

3 Dishes 585, -

Lemon marinated raw salmon

Served with pickled mustard seeds, raddish, spring onions and ponzu sauce

(f,so,se)

Eller

Cream of kingcrab soup

Cognac added
(m,s)

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

Eller

Fillet of veal with bearnaisesauce

Served with summervegatables and roasted potatos

(e,m)

Crème brûleè with strawberries

Served with caramel sauce and strawberries

(m,e)

Eller

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

SALAD AND SMALL DISHES

Beetroot carpaccio

Served with Chevre, pine nuts and rocket salad
(m,e,se,f)

250,-

Carpaccio of elk with pepper

Served with rocket salad, pine nuts and local cheese from Eiker Farm

(m,e,f,sen)

250,-

Warm chicken salad with serrano ham

Served with avocado, mango and vinaigrette

(m,sen)

250,-

Plate of tapas

Served with Serrano ham, salami, Manchego cheese, olives

and dried tomatoes

250,-

Hunters sandwich

Fried fillet of reindeer with creamed wild mushrooms

(m,g)

270,-

Lemon marinated raw salmon

Served with pickled mustard seeds, raddish, spring onions and ponzu sauce

(f,so,se)

250,-

Skagen seafood mix

Served on sour dough bread
(g,m,e,s,f)

250,-

Cream of kingcrab soup

Cognac added
(m,s)

250,-

FISH

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

340,-

Turbot and lobster in white wine and dill sauce

Served with aspargus, spinach, boiled potatoes and salmon roe

(f,m,s)

350,-

MEAT

Pink roasted fillet of reindeer with game sauce

Served with glazed carrots, celery, mushrooms, mashed potatoes

and whortleberries (m,sel)

350,-

Fillet of veal with bearnaisesauce

Served with summervegatables and roasted potatos

(e,m)

350,-

DESSERT

Little dessert

Home made ice cream or sorbet with chocolate sauce

(m,e)

120,-

Milk chocolate mousse

Served with elderflower sorbet (m,e)

155,-

Rhubarb with almond cake

Served pickled rhubarb, rhubarb sorbet and lemon curd

(e,m,n)

155,-

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

175,-

Crème brûleè with strawberries

Served with caramel sauce and strawberries

(m,e)

155,-

CHEFS MENU

TODAY'S 3-COURSE

3 courses 585 / - Wine package 695, -| 4 courses 795,- / Wine package 795,- | 5 courses 855,- / Wine package 855,- | 6 courses 895,- / Wine package 895,-

Grilled king crab with fennel salad

Served with wild garlic mayonnaise and salmon roe (s,m)

Eller

Carpaccio of elk with pepper

Served with olive oil, rocket salad, pine nuts and Eiker cheese

(m,f,e,se)

Turbot and lobster in white wine and dill sauce

Served with aspargus, spinach, boiled potatoes and salmon roe

(m,f,g,sel)

Eller

Fillet of veal with wild mushroom sauce

Served with spinach, summer vegetables and fried new potatoes

(m)

Well matured cheeses

With home baked walnut bread
(m,g)

Eller

Rhubarb with almond cake

Served pickled rhubarb, rhubarb sorbet and lemon curd

(e,m,n)

STARTERS

Beetroot carpaccio

Served with Chevre, pine nuts and rocket salad
(m,e,se,f)

250,-

Plate of tapas

Served with Serrano ham, salami, Manchego cheese, olives

and dried tomatoes

250,-

Lemon marinated raw salmon

Served with pickled mustard seeds, raddish, spring onions and ponzu sauce

(f,so,se)

250,-

Carpaccio of elk with pepper

Served with olive oil, rocket salad, pine nuts and Eiker cheese

(m,e,f)

250,-

Grilled king crab with fennel salad

Served with wild garlic mayonnaise and salmon roe (m,s,f)

250,-

Cream of king crab soup

Added cognac (m,s)

250,-

FISH

Turbot and lobster in white wine and dill sauce

Served with aspargus, spinach, boiled potatoes and salmon roe

(f,m,s)

390,-

Grilled arctic char with potatoe purè

Served with broccoli, sweet peas and tarragon sauce

(f,m,g,sel)

380,-

MEAT

Fillet of veal with morel sauce

Served with new cabbage, summer vegetables and fried new potatoes

(m)

410,-

Pink roasted fillet of reindeer with game sauce

Served with glazed carrots, celery, mushrooms, mashed potatoes

and whortleberries (m,sel)

410,-

Little dessert

Home made ice cream or sorbet with chocolate sauce

(m,e)

120,-

Milk chocolate mousse

Served with elderflower sorbet (m,e)

155,-

Rhubarb with almond cake

Served pickled rhubarb, rhubarb sorbet and lemon curd

(e,m,n)

155,-

Crème brûleè with strawberries

Served with caramel sauce and strawberry sorbet

(m,e)

155,-

Well matured cheeses

With home made jam and baked walnut bread

(m,g,n)

175,-

GRILL MENU (OUTSIDE ONLY)

Reindeer fillet (2oo gr)

Grill served with salad potatoes and sauce

450,-

Fillet of veal

Grill served with salad potatoes and sauce

400,-

CHRISTMAS LUNCH

3 Dishes 585, -

Aquavit dug trout

Served on spinach with mustard sauce

Eller

Creamed lobster soup

Added cognac (m,s)

Pink roasted fillet of reindeer with game sauce

Served with glazed carrots, celery, mushrooms, mashed potatoes

and whortleberries (m,sel)

Eller

Christmas cod with pine core and parsley topping

Serveres på mandelpotetpuré, glaserte gulrøtter, erter og smørsaus

Old-fashioned caramel pudding with cream

Served with caramel sauce and marinated berries

SALAD AND SMALL DISHES

Creamed lobster soup

Added cognac (m,s)

250,-

Elk carpaccio with holtefjellost from Eiker 

Served with arugula and pine nuts and Worchestershire mayonnaise
 (f, m, e, se, n)

250,-

Christmas salad with lobster and duck liver

Served on red rhubarb salad with avocado, asparagus and sour mayonnaise
(s, e, se, f)

270,-

Warm chicken salad with serrano ham

Served with avocado, mango and vinaigrette

(m,sen)

250,-

CHEFS MENU CHRISTMAS

LUNCH

kl 12-14

TODAY'S 3-COURSE

3 Dishes 585, -

Lemon marinated raw salmon

Served with pickled mustard seeds, raddish, spring onions and ponzu sauce

(f,so,se)

Eller

Cream of kingcrab soup

Cognac added
(m,s)

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

Eller

Fillet of veal with bearnaisesauce

Served with summervegatables and roasted potatos

(e,m)

Crème brûleè with strawberries

Served with caramel sauce and strawberries

(m,e)

Eller

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

SALAD AND SMALL DISHES

Beetroot carpaccio

Served with Chevre, pine nuts and rocket salad
(m,e,se,f)

250,-

Carpaccio of elk with pepper

Served with rocket salad, pine nuts and local cheese from Eiker Farm

(m,e,f,sen)

250,-

Warm chicken salad with serrano ham

Served with avocado, mango and vinaigrette

(m,sen)

250,-

Plate of tapas

Served with Serrano ham, salami, Manchego cheese, olives

and dried tomatoes

250,-

Hunters sandwich

Fried fillet of reindeer with creamed wild mushrooms

(m,g)

270,-

Lemon marinated raw salmon

Served with pickled mustard seeds, raddish, spring onions and ponzu sauce

(f,so,se)

250,-

Skagen seafood mix

Served on sour dough bread
(g,m,e,s,f)

250,-

Cream of kingcrab soup

Cognac added
(m,s)

250,-

FISH

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

340,-

Turbot and lobster in white wine and dill sauce

Served with aspargus, spinach, boiled potatoes and salmon roe

(f,m,s)

350,-

MEAT

Pink roasted fillet of reindeer with game sauce

Served with glazed carrots, celery, mushrooms, mashed potatoes

and whortleberries (m,sel)

350,-

Fillet of veal with bearnaisesauce

Served with summervegatables and roasted potatos

(e,m)

350,-

DESSERT

Little dessert

Home made ice cream or sorbet with chocolate sauce

(m,e)

120,-

Milk chocolate mousse

Served with elderflower sorbet (m,e)

155,-

Rhubarb with almond cake

Served pickled rhubarb, rhubarb sorbet and lemon curd

(e,m,n)

155,-

Grilled arctic char with estragonsauce

Served with aspargus, cellery, carrot and potato purè

(f,e,m,se)

175,-

Crème brûleè with strawberries

Served with caramel sauce and strawberries

(m,e)

155,-

CHEFS MENU

TODAY'S 3-COURSE

3 courses 585 / - Wine package 695, -| 4 courses 795,- / Wine package 795,- | 5 courses 855,- / Wine package 855,- | 6 courses 895,- / Wine package 895,-

Grilled king crab with fennel salad

Served with wild garlic mayonnaise and salmon roe (s,m)

Eller

Carpaccio of elk with pepper

Served with olive oil, rocket salad, pine nuts and Eiker cheese

(m,f,e,se)

Turbot and lobster in white wine and dill sauce

Served with aspargus, spinach, boiled potatoes and salmon roe

(m,f,g,sel)

Eller

Fillet of veal with wild mushroom sauce

Served with spinach, summer vegetables and fried new potatoes

(m)

Well matured cheeses

With home baked walnut bread
(m,g)

Eller

Rhubarb with almond cake

Served pickled rhubarb, rhubarb sorbet and lemon curd

(e,m,n)

STARTERS

Beetroot carpaccio

Served with Chevre, pine nuts and rocket salad
(m,e,se,f)

250,-

Plate of tapas

Served with Serrano ham, salami, Manchego cheese, olives

and dried tomatoes

250,-

Lemon marinated raw salmon

Served with pickled mustard seeds, raddish, spring onions and ponzu sauce

(f,so,se)

250,-

Carpaccio of elk with pepper

Served with olive oil, rocket salad, pine nuts and Eiker cheese

(m,e,f)

250,-

Grilled king crab with fennel salad

Served with wild garlic mayonnaise and salmon roe (m,s,f)

250,-

Cream of king crab soup

Added cognac (m,s)

250,-

FISH

Turbot and lobster in white wine and dill sauce

Served with aspargus, spinach, boiled potatoes and salmon roe

(f,m,s)

390,-

Grilled arctic char with potatoe purè

Served with broccoli, sweet peas and tarragon sauce

(f,m,g,sel)

380,-

MEAT

Fillet of veal with morel sauce

Served with new cabbage, summer vegetables and fried new potatoes

(m)

410,-

Pink roasted fillet of reindeer with game sauce

Served with glazed carrots, celery, mushrooms, mashed potatoes

and whortleberries (m,sel)

410,-

Little dessert

Home made ice cream or sorbet with chocolate sauce

(m,e)

120,-

Milk chocolate mousse

Served with elderflower sorbet (m,e)

155,-

Rhubarb with almond cake

Served pickled rhubarb, rhubarb sorbet and lemon curd

(e,m,n)

155,-

Crème brûleè with strawberries

Served with caramel sauce and strawberry sorbet

(m,e)

155,-

Well matured cheeses

With home made jam and baked walnut bread

(m,g,n)

175,-

GRILL MENU (OUTSIDE ONLY)

Reindeer fillet (2oo gr)

Grill served with salad potatoes and sauce

450,-

Fillet of veal

Grill served with salad potatoes and sauce

400,-

CHRISTMAS LUNCH

3 Dishes 585, -

Aquavit dug trout

Served on spinach with mustard sauce

Eller

Creamed lobster soup

Added cognac (m,s)

Pink roasted fillet of reindeer with game sauce

Served with glazed carrots, celery, mushrooms, mashed potatoes

and whortleberries (m,sel)

Eller

Christmas cod with pine core and parsley topping

Serveres på mandelpotetpuré, glaserte gulrøtter, erter og smørsaus

Old-fashioned caramel pudding with cream

Served with caramel sauce and marinated berries

SALAD AND SMALL DISHES

Creamed lobster soup

Added cognac (m,s)

250,-

Elk carpaccio with holtefjellost from Eiker 

Served with arugula and pine nuts and Worchestershire mayonnaise
 (f, m, e, se, n)

250,-

Christmas salad with lobster and duck liver

Served on red rhubarb salad with avocado, asparagus and sour mayonnaise
(s, e, se, f)

270,-

Warm chicken salad with serrano ham

Served with avocado, mango and vinaigrette

(m,sen)

250,-

CHEFS MENU CHRISTMAS

ORDER TABLE