Saturday Lunch

Aged cheese

Jam and smoked rosemary

Lemon and bread

Aioli and lemon

Cornichons and olives

Jam and Seed Crispbread

Marmalade, seed crackers, olives, and cornichons

Garlic butter, aioli, and aged cheese

Chili emulsion, silver onion, shiitake, and crisp on Jerusalem artichoke

Blueberries, red currants, balsamic glaze, and pine nuts

Variation of tomato, basil, olive oil and Parmesan foam

Sandefjord sauce, chives, trout roe, bread crisp

Sherry sauce, apple, parsnip, and dried serrano

Pickled carrot, Chive butter, duck skin and comté

Leek, crayfish foam, saffron-cooked pak choi, and charred blood orange

Lemon thyme, cabbage, brown butter, port wine sauce and wild garlic capers

Chili emulsion, silver onion, shiitake, crisp of sunchoke and fries

Pickled celeriac, burreblanc flavored with browned butter and hazelnuts

Dark chocolate, roasted pistachios, and raspberry crisp

Lemon curd, lemon soil, and honey caramel