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Banquet menus Christmas 2013 Thon Hotel Opera


Menu 1 Starter Cognac marinated salmon served with salad leafs and mustard sauce with dill aromas Main Course Traditional Norwegian Christmas Platter Contains grilled rib of pork, sausages and seasonal meat balls Served with boiled potatoes and sour cabbage

Or

Salted lamb ribs with traditional Norwegian condiments

Dessert Home made caramel pudding served with whipped cream, pickled plum and almond cake

2 courses kr 525,3 courses kr 645,Recommended Wines: Starter: Laroche Chardonnay L 2011 Domaine Laroche, Languedoc-Rooussillon Sancerre Roblin, 2011, Sancerre Origine

470,565,-

Main Course: Vina Alberdi 904 Reserva 2007 La Rioja Alta, Rioja William Fevre Espino CarminĂŠre 2011, William Fevre, Maipo

545,485,-

Dessert: Grand Feudo Moscatel 2010, JuliĂĄn Chivite, Navarra, Spain (0,50 cl)

455,-


Menu 2 Starter Dill- and aquavit marinated salmon, with horse radish, roe of salmon, sour cream, egg plum and home made bread Main Course Sirloin of reindeer Cr茅pinette With vegetable bouquet, Jerusalem artichoke cream, rose cabbage and lingonberry sauce Dessert Dark chocolate mousse with vanilla fondant served with cloudberries and feuilletine

2 courses kr 515,3 courses kr 645,-

Recommended Wines: Starter: Laroche Chardonnay L 2011 Domaine Laroche, Languedoc-Rooussillon Petit Chablis 2010 Louis Jadot, Chablis

470,535,-

Main Course: Rasteau 2010 M. Chapoutier, C么te du Rh么ne Village Cecilia Beretta Ripasso Superiore 2011 Valpolicella, Venteto Barolo Cannubi 2006 Fenocchio, Piemonte

545,555,890,-

Dessert: Recioto della Valpolicella Casotto (0,50 cl) Giuseppe Campagnola, Veneto, Italy

695,-


Menu 3 Starter Cappuccino soup of Japanese pumpkin, served with home made Tortellini Main Course Filet of beef, with Jerusalem artichoke purée, caramelized charlottes, potato gratin and port wine sauce Dessert Pyramid mousse of rum, chocolate and baked coconut mass

2 courses kr 475,3 courses kr 595,-

Recommended Wines: Starter: Won Winning Win Win 2011, Weingut von Winning, Pfalz Allegrini Soave 2011, Allegrini, Veneto

585,455,-

Main Course: Ravenswood Vintners Blend Zinfandel 2010 Ravenswood Napa Valley, California Barbera d’Alba Superiore 2010 Fenocchio, Piemonte Cecilia Beretta Ripasso Superiore 2011 Valpolicella, Venteto

495,545,555,-

Dessert: Zantho Beerenauslese 2010 Zantho, Austria (0,37 cl) Chivite Colección Vendimia Tardia 2008 Bodegas Julian Chivite, Spain (37,5 cl)

455,655,-


Menu 4 Starter Home made lobster soup served with lobster ravioli, fresh coriander and thai mango Main Course Rump of veal fried with citrus and rosemary, served with sweet potato purée, savoy cabbage and ox tail sauce with forest mushrooms

Dessert Crème brûlée with vanilla aromas, served with tangerine carpaccio, honey- and ginger ice cream

2 courses kr 465,3 courses kr 595,-

Recommended Wines: Starter: Pinot Gris Réserve 2010 Cave de Turckheim, Alsace Bourgogne Blanc ”Les Setilles” 2010 Olivier Levflaive, Borgougne

545,655,-

Main Course: William Fevre Espino Carminére 2011, William Fevre, Maipo Barbera d’Alba Superiore 2010 Fenocchio, Piemonte Cecilia Beretta Ripasso Superiore 2011 Valpolicella, Venteto

485,545,555,-

Dessert: Zantho Beerenauslese 2010 Zantho, Austria

455,-

(0,37 cl)


Menu 5 Starter Terrine of duck with pickled red onions, apple dressing and home baked brioche Main Course Pan fried halibut served with mussel risoni, saffron- fennel and shell fish foam Dessert Lemon tart. Filled with lemon cream, sprinkled with merengue

2 courses kr 465,3 courses kr 595,-

Recommended Wines: Starter: Kloster Eberbach Riesling Qba Trocken Crescentia 2011, Kloster Eberbach Rheingau Pinot Gris Réserve 2010 Cave de Turckheim, Alsace

545,545,-

Main Course: Mediterra 2010 Poggio Al Tesoro, Toscana Bourgogne Rouge “Couvent des Jacobins” 2009 Louis Jadot, Burgund Chablis St. Martin 2011 Domaine Laroche, Chablis

555,545,570,-

Dessert: Zantho Beerenauslese 2010 Zantho, Austria (0,37 cl) Chivite Colección Vendimia Tardia 2008 Bodegas Julian Chivite, Spain (37,5 cl)

455,655,-


Thon Hotel Opera - banquet menus, November - December