Menu 2

 Beef carpaccio

with herbs from the garden, mature Myrdals cheese and balsamic

Haaheim's copa ham

 with toasted rye bread, green apples and salt-boiled baby potatoes and herb mayonnaise

Haaheim's smoked trout

 with ponzu sauce, dill cream and seaweed biscuits

Pan-fried scallops

with pea puree, peas and lemon butter

Carrot and orange soup

 with roasted chickpeas

Vein fillet

 with baked baby potatoes, red wine sauce, caramelized parsnip puree and butter-fried parsnips, roasted onions

Apple caramel tarts

with French cream and fresh berries