Menus

Christmas menu

Apperitife – Tinja’s Christmas brew or Champagne

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Snacks – Smokes cashews, salted and caramelized hazelnuts, «Tind» ham, olives, «feta» from the black pot and Tinja’s cured meats.

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Appetiser

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Halibut sashimi with mushroom soy sauce, pickled chanterelles, lardo, common sorrel and lime sorbet

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«Buried salmon» with mustard, orange, red caviar and fennel

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Herring and potato

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Lingonberry heath tea

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Christmas cod, dried brandade, soy butter and confit egg yolk

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Ravioli with foie gras and chicken, truffle emulsion, beets and mushroom duxelle

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Christmas beer variation

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Ribs of wild boar, sage sossis, romanesco, cauliflower, apple gravy, Russian caviar and smoked potato purée

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Blue cheese with honey, sunflower kernels and spice bread

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«Breakfast eggs»

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Chocolate, black currant and popcorn

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«Wintertime» and bonfire coffee

This is an example of what we serve during this season.There might be some changes because of the varity in raw material access.

Autumn menu (August-September)

Appetiser

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Marinated halibut with porcini soy sauce, red caviar, pickled chanterelles, tartar and lemon sorbet

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«Buried» salmon with orange, mustard, caviar, grated fennel and dill

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Hedgehog mushroom soup with beets and smoked almonds

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Lingonberry heath iced tea

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Baked dried cod with «Tind» ham from Tromsø, peas and tomato confit

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Shellfish lasagna with vesterbotten cheese

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Roasted skate wing with raisin beurre blanc

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Resting Course

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Reindeer with black pudding, celery, ravioli, hazelnut glace, lardo and smoked potato

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The Lodge’s cheeses

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«Good morning-night» with cloudberries, yogurt and muesli

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Lingonberry, sago and salty lovage

This is an example of what we serve during this season.There might be some changes because of the varity in raw material access.

 

Summer menu (July-August)

Appetiser

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The taste of Rombaken: Shrimps and blue mussels, horseradish, dill and parsley.

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Confitted stockfish, egg yolk, pickled onion, spinach and stockfish cream.

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Monkfish with parsnip and chorizo.

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Lingonberry heath iced tea

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Cauliflower Soup with different textures. Summer truffles and cured ham.

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Scallops in “sommerflørt”.

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Wild boar ribs from the farm Saughaug with sauerkraut and smoked potato purée.

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Resting Course

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Calf, morels, lentils and asparagus.

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The lodge’s cheese.

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Pre-dessert.

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Strawberry, rhubarb, vanilla and muesli.

This is an example of what we serve during this season.There might be some changes because of the varity in raw material access.

Spring menu (May-June)

Appetiser

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Fiddlehead ferns with butter sauce

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Seagull eggs, beer and malt

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Asparagus and black morels. Vesterbotten cheese and croutons.

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Creation of pollock, onion and nettle.

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Halibut with fresh cabbage and sorrel.

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Resting Course

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Goat, veal or wild boar

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The lodge’s cheese.

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Rhubarb and birch

This is an example of what we serve during this season.There might be some changes because of the varity in raw material access.