Starter – Love is in the air
Lime and elderflower marinated seared scallops on a bed of squid and seaweed salad.
Main course – It takes two to tango
Halibut with browned Sandefjord sauce alongside green-pepper marinated beef tenderloin with chocolate sauce and chimichurri, served with seasonal vegetables.
Dessert – Love me tender, love me sweet
Crème brûlée with berry compote.