Savage

Delicate slices of Norwegian arctic char, cured with dill and juniper, served with a horseradish créme fraîche and pickled kohlrabi.

Pan-seared reindeer sirloin, wild mushroom ragout, roasted root vegetables, and a reduction of red wine and local lingonberries.

Slow-smoked duck breast, parsnip purée, crispy kale, and a sweet-tart cloudberry compote, highlighting Nordic flavors.

A rustic tart featuring a medley of seasonal wild foraged mushrooms, caramelized onions, and aged local cheese, baked in a flaky, herb-infused crust.

Succulent Norwegian king crab legs, gently poached and served with a warm brown butter sauce infused with fresh dill and a hint of lemon.