Banquet menus 2016 th
4 January- 3rd April
Thon Hotel Opera
Menu 1 «The Opera Menu» Our signature menu is composed in accordance with the current season Our goal is to use the best products available, balanced in a combination of Norwegian fish, meat, poultry and vegetables.
Starter Pan fried scallops with red beet pure, apples, nuts and herbal salad
Main course Filet of beef with sweetbread from veal, creamy forest mushrooms, Vichy carrots and Pommes Anna
Dessert Macarons á la Opera Filled with vanilla mousse, and raspberry gel
2 courses kr 535,3 courses kr 645,-
Allergens: Starter: Shell fish, nuts Main course: Milk, mustard, seleriac Dessert: Milk, Egg and Gluten
Menu 2 «The Edvard Munch Menu» Thon Hotels enjoys an excellent collaboration with the Munch Museum in Oslo. In the near future the new Munch Museum is to be situated here in Bjørvika and we have the pleasure of presenting a menu based on ingredients we know Edvard Munch would appreciate. Through his diaries and notes we have together with the Munch Museum learned that Mr. Munch both was very fond of eating good food, and in culinary arts in general. He enjoyed fresh local products, but was also interested in exciting tastes from Europe, food trends, and ensuring a healthy and varied diet
Starter Tartar of moose with Jerusalem artichoke purée and lingon berries
Main course Duck breast with braized red cabbage, hash brown potatoes and Brussel sprouts
Dessert Ice cream made from Norwegian brown goat cheese, served with ginger bread sponge and vanilla sauce
2 courses kr 485,3 courses kr 625,Allergens: Starter: Egg, milk, mustard Main course: Milk Dessert: Milk, Egg and Gluten
Meny 3 «The Brasseria Menu» Inspired by the French cuisine, we have composed a menu based on its famous techniques, using Norwegian ingredients. Did you know that Thon Hotels cooperates with team Bocuse d’Or Norway? This particular menu is inspired by some of the Norwegian chefs who have participated in the world’s most prestigious cooking competition over the last few years
Starter Duck liver mousse with Madeira-gel, grilled brioche bread and pomegranate Main course Smoked striploin of lamb with celeriac pure, and a butter steamed spinach with sherry tomatoes “tarte tatin” Dessert Chocolate mousse with chocolate biscuit and raspberry compote
2 courses kr 525,3 courses kr 655,-
Allergens: Starter: Gluten and milk Main course: Milk, celeriac, mustard and gluten Dessert: Milk, Egg and Gluten
Meny 4 «The Aquavit Menu» This menu is composed to present the possibilities aquavit has in addition to being the traditional Christmas beverage that it is. Aquavit also happens to be the national beverage product of Norway!
Starter Aquavit- cured deer served with pickled vegetables, cauliflower purée and rye crisp bread Main course Beef loin with Aquavit- Béarnaise sauce, fried potatoes, asparagus beans and pickled red onions Dessert Crême Catalan-tart with Aquavit aromas with merengue and mango coulis
2 courses kr 475,3 courses kr 595,-
Allergens: Starter: Gluten, milk, nuts Main course: Egg, milk Dessert: Milk, Egg and Gluten