| Appetizer | Lightly Smoked and Baked Norwegian Fjord Trout Served with Jerusalem Artichoke, Sago Compote and Oyster, Green vegetables "Arctic" Caviar Sauce, Apples and Chives |
| Main course | Medley of "Svanoy" Lamb „Mushroom Flavoured" Lamb Roulade Made of Breast and Loin Fillet Lamb Leg with Horseradish, Dill and Mustard, Potato Creation "Erfurt 2008", Porcini Mushrooms and Pickled Onions, Buttered Seasonal Vegetables, Aniseed Scented Lamb Jus |
| Dessert | Black Currant & Caramel Autumn Dessert, Caramel Mousse, |
(Vaart Land/IKA)
Rolleiv Solholm
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