Bristol Grill – Tradition, quality and service since 1924 –
Starters Soup Turbot soup with vendace roe, oysters, scallops and tarragon (F, MO, M, E, MU)
Kr. 245,-
Langoustine Grilled langoustine with chervil, rutabaga and chicken veloute with Västerbotten cheese (S, M, E, WH, C)
Kr. 195,Aubergine «Aubergine au onion » with gnocchi, Holtefjell XO and lemon (M, WH, E)
Kr. 175,Duck Liver Norwegian duck liver mousse from Holte farm with pistachio cream, muesli on sea buckthorn and brioche (M, SU, WH, P, E)
Kr. 195,Sweetbread Glazed Norwegian sweetbread with « carciofo fritto » and lamb sauce flavored with Marsala (M, SU, C)
Kr. 185,-
Main Courses Turbot Grilled turbot with caviar from Gastro Uniqa, apple and turnip glazed with horseradish and hazelnut oil and Musselin sauce with mussels (HA, F, M, MO)
Kr. 315,Pigeon Whole grilled pigeon with celery, shallot compote, truffle and Brussel sprouts (M, C)
Kr. 395,EntrecĂ´te Dry aged entrecĂ´te with oxtail gratin with truffle, marrowbone with tarragon, endive and Madeira sauce (M, WH, E, C)
Kr. 425,-
Abbreviations for Allergens: M milk, S shellfish, C celery, F fish, MU mustard, MO molluscs, E egg, SU sulphite, SJ soya, WH
wheat, R rye, BA barley, HA hazelnuts, WA walnut, A almonds, P pistachio
Hotel Btistol Kristian IV’s gt. 7, 0164 Oslo post@bristol.no www.bristol.no
Bristol Grill – Tradition, quality and service since 1924 –
Dessert Bergamot Ice cream on bergamot served with lemon verbena and blackcurrant (M, E)
Kr. 145,Tarte Tatin au Hotel Bristol Hotel Bristol’s tarte tatin served with vanilla ice cream (WH, E, M)
Kr. 145,-
Soufflé Chocolate soufflé served with salted pistachio caramel and pistachio ice cream (M, E, P, WH)
Kr. 145,-
Abbreviations for Allergens:
M milk, S shellfish, C celery, F fish, MU mustard, MO molluscs, E egg, SU sulphite, SJ soya, WH wheat, R rye, BA barley, HA hazelnuts, WA walnut, A almonds, P pistachio