Page 1

Menu 1 Starter Pickled Atlantic charr Served with pumpkin purĂŠe, marinated winter salad, roasted pumpkin seeds and truffle dressing Main course Rump of veal roasted with lemon and rosemary served with sweet potato purĂŠe, savoy cabbage and ox tail sauce Dessert Terrine of dark chocolate and vanilla mousse, served with nougatine and raspberry sorbet 2 courses NOK 455,3 courses NOK 555,-

Menu 2 Starter Terrine of red beets served with fried scallops, blini and anise cream Main course Glazed breast of duck, with maple syrup, risotto, pickled pumpkin, fried mushrooms and fivespice-sauce Dessert Variation of chocolate, hazel nuts and praline cream 2 courses NOK 455,3 courses NOK 555,-

Menu 3 Starter Spiced potato soup, served with crispy Won Ton filled with Peking duck Main course Norwegian cod fried in butter served with brandade containing fennel, tomato marmalade, crispy pancetta and red wine sauce Dessert Home made cheese cake “Vacherin� with merengue, served with strawberries and citrus-chocolate ice cream 2 courses NOK 455,3 courses NOK 555,-

Menu 4 GREEN MENU Thon Hotel Opera offers Green conferences. To cater for a green concept we have composed a special menu that contains ecological ingredients and local Norwegian produce.

Starter Barley risotto served with vegetables from Korsvold farm and matured ecological Chevre from Haukeli

Main course Pan fried filet of whitefish from Femunden lake, served with boiled ecological potatoes and vegetables from Korsvold farm

Dessert Thon Hotel Operas’ sweet dessert variation made from dairy products from Røros

2 courses NOK 455,3 courses NOK 555,-

Menu 5 Bocuse d’Or menu Thon Hotels is in proud cooperation with Bocuse d’Or Norway. Our head chefs have worked together with Odd Ivar Solvold, Eyvind Hellstrøm and the rest of the team at Bocuse d’Or Norway in order to offer our guests this exceptional menu based on former Bocuse D’Or award winning contributions: Charles Tjessem: Fjord trout from 2003 Championship Green asparagus, egg, crispy pastry from rye with citrus sabayonne Geir Skeie: Baked cod from 2009 Championship Atlantic prawns, scallops and green peas Ørjan Johannessen: Filet of beef from 2013 Championship Filet of beef with duck liver, fried onion, red beets and béarnaise sauce Thon Hotel Bristol, Oslo: Chocolate bomb Chocolate composition with raspberry sherbet and chocolate snow NOK 695,- for full menu

Thon Hotel Opera - Banquet menu  
Thon Hotel Opera - Banquet menu