Served with cep, dried egg yolk and pickled mustard seeds
King crab from MS Donna, marinated and raw cucumber, ramson, green asparagus and dill gel.
White asparagus AAA glazed with lemon and thyme, lumpfish roe, chervil and nettle sauce.
Grilled and red wine glazed monkfish, with pickled onion with dill, croquet filled with smoked cheddar and red wine sauce flavored with dill
Beef comb with bones from Galicia, Spain
(For 2-3 persons)
Norwegian dairy cow from Gudbrandsdalen
Norwegian entrecôte from Malvik
(250 g / 350 g)
Wagyu entrecôte from Whyalla, Australia
(250 g/ 350 g)
Meat dishes above is served with Bristol Grill's French fries, bearnaise sauce, tomato salad with tarragon mayonnaise and grilled green asparagus topped with aged Parmesan.
Served with whipped organic cream flavored with Tahiti vanilla.
Served with pistachio cream, rhubarb broth and raspberry meringue.