Thon Hotel Opera - Banquet menu

BANQUET MENUS Winter 2017 2. JANUARY – 2. APRIL

Thon Hotel Opera

Flagstadsalen, banquet hall

Menu 1

Starter Fried scallops with beetroot- and cream cheese terrin, rye crisp and dill salad (milk – shellfish – molluscs - gluten)

Main dish Fillet of beef with port wine sauce, fried oyster mushrooms, haricot verts and gratinated potatoes (milk – celery)

Dessert Salted caramel mousse with chocolate ganache and banana ice cream with caramel coulis (milk – egg)

2 courses kr 515,3 courses kr 635,-

Menu 2

Starter Tartar of smoked salmon with horseradish panna cotta and chicory salad (fish - milk)

Main dish Steak of reindeer with lingonberries, scorzonera, sautĂŠed broccoli with almonds, red wine sauce and pommes Anna (celery - nuts)

Dessert Chocolate mousse cake flavored with orange and ginger, served with vanilla custard (milk – egg – nuts)

2 courses kr 525,3 courses kr 645,-

Menu 3

Starter Carpaccio of fallow dear with plum, pickled mushrooms, mustard dressing and truffle cream (mustard - milk)

Main dish Turbot on the bone with orange sauce, carrot purée, kale and mini potatoes (fish – celery - milk)

Dessert Mango tarte tatin with coconut crumble and mango coulis (egg – gluten – milk)

2 courses kr 485,3 courses kr 595,-

Menu 4

Starter Tortellini with lobster, mango jelly and lobster foam (shellfish – gluten – milk – celery)

Main dish Roasted breast of duck with pomegranate sauce, lens- and pumpkin ragout and potato gratin (milk – celery)

Dessert Caramel and nut pie with cappuccino mousse and mascarpone ice cream (milk – gluten – egg)

2 courses kr 515,3 courses kr 625,-