Starter
Seafood and charcuterie tapas: hot tiger prawns, gratinated mussels, shrimp and crayfish mix, parma ham, salami, Kalamata olives and baguette.
Main course
Herb-crusted cod loin with Sandefjord sauce alongside game-marinated beef tenderloin with plum chutney and truffle jus. Served with chanterelle and leek strudel.
Dessert
Duo of brownie tiramisu and passion fruit cheesecake with berry compote.