Thon Hotel Opera - Banquet menu 4 April - 19 June 2016

Banquet menus 2016 th

4 April- 19th June

Thon Hotel Opera

Menu 1 «The Opera Menu» Our signature menu is composed in accordance with the current season Our goal is to use the best products available, balanced in a combination of Norwegian fish, meat, poultry and vegetables.

Starter Pan fried scallops with petit pois purée, pickled yellow beets, salmon caviar, herbal salad and grape fruit vinaigrette

Main course Filet of beef with green asparagus, oyster mushrooms, red onion marmalade and Pommes Anna served with red wine

Dessert Macarons á la Opera Filled with mango gel served with chocolate mousse

2 courses kr 535,3 courses kr 645,-

Allergens: Starter: Shell fish Main course: Milk, mustard, seleriac Dessert: Milk, Egg, Nuts

Menu 2 «The Edvard Munch Menu» Thon Hotels enjoys an excellent collaboration with the Munch Museum in Oslo. In the near future the new Munch Museum is to be situated here in Bjørvika and we have the pleasure of presenting a menu based on ingredients we know Edvard Munch would appreciate.

Through his diaries and notes we have together with the Munch Museum learned that Mr. Munch both was very fond of eating good food and in culinary arts in general. He enjoyed fresh local products, but was also interested in exciting tastes from Europe, food trends, and ensuring benefits of a healthy and varied diet

Starter Home made smoked cod with Chorizo salsa, cauli flower purée and green asparagus

Main course Grilled duck breast from Vestfold served with celeriac purée, pear sauce, marinated snow peas with walnuts and confit baked potatoes

Dessert Classic cheese cake with raspberry ice cram

2 courses kr 485,3 courses kr 625,Allergens: Starter: Fish, Milk Main course: Milk, Walnuts Dessert: Milk, Egg and Gluten

Meny 3 «From Mountains to Fjord» This is the menu mostly inspired by Norwegian produce and ingredients Did you know that Thon Hotels cooperates with team Bocuse d’Or of Norway?

This particular menu is inspired by some of the Norwegian chefs who have participated in the world’s most prestigious cooking competition over the last few years

Starter Cured filet of deer with pumpkin purée, pickled red onion and cauli flower, pomme granate and rye crisps Main course Turbot with apple salad, crunchy pancetta, bouillon potatoes and Sandefjord butter (whipped cream and butter sauce) Dessert Lemon tart with merengue

2 courses kr 495,3 courses kr 635,-

Allergens: Starter: Gluten, Milk, Celeriac Main course: Fisk, Milk Dessert: Milk, Egg and Gluten

Meny 4 «Tour of Norway» From Alta in the North, to Oslo in the south, we have picked up ingredients we believe are warmly welcome on our spring time menu

Starter Ecological cured salmon from Alta with apple chutney, herbal cream, pickled onion and water cress Main course Sirloin of lamb from Hallingskarvet served with red beet- and horseradish purée, butter cooked leek and potato dumpling Dessert Opera Cake Chocolate cake made from coffee cream and chocolate ganache. Served with coffee ice cream

2 courses kr 515,3 courses kr 655,-

Allergens: Starter: Fish, Milk, Gluten Main course: Egg, milk Dessert: Milk, Egg and Gluten