THE STORY OF PALMEN. Palmen Restaurant opened its doors in 1913 and has consistently been a place where the people of Oslo and travelers meet.

Transcription

1 PALMEN

2 THE STORY OF PALMEN Palmen Restaurant opened its doors in 1913 and has consistently been a place where the people of Oslo and travelers meet. The Grand Hotel since 1874 has been inspiring amongst the quirky and exceptional. Palmen keeps the bohemian history alive. As everything else it takes time to make a classic, Palmen was the stable for Julius Fritzner s, Grand s founder, horses until they opened the restaurant in A frequent visitor was Norwegian playwright and poet Henrik Ibsen who daily took a break from the city s summer heat. The area was then an open patio without the glass roof. Palmen has been through many changes and recently refurbished in 2016 as it is today a Norwegian icon. Enjoy the beautiful glass chandelier by Cerith Wyn Evans and Vanessa Baird s 36 different paintings that enter the imaginative world of fairytales, Oslo s highlights and inspiration from the great bohems. Palmen is the place to feel the charm and vibrant characteristics of Grand Hotel where people meet the best of what Oslo can offer.

3 AFTERNOON TEA Serveres på lørdager og søndager og Må bestilles på forhånd. Served on Saturdays and Sundays at 12 p.m. and 2 p.m. Must be pre-ordered. Vi gleder oss over å tilby romantikk og klassisk sjarm til din Afternoon Tea med Wedgwood Daisy Tea Story Collection. Det delikate Daisy-mønstret kombinert med myke blomstertoner og klassisk kantdekor gir en modern og sofistikert følelse, perfekt for en luksuriøs Afternoon Tea-opplevelse i vakre omgivelser. We are happy to bring romance and classic charm to your teatime with the Wedgwood Daisy Tea Story Collection. The delicate Daisy pattern combined with soft floral bloom tones and classical borders creates an updated sophisticated boudoir feel, perfect for a luxurious Afternoon Tea experience in our beautiful surroundings. AFTERNOON TEA minimum 2 persons A, E, F, M, MU, P, R, SS, SU, SY, W, WH 325 Delikate snitter, kanapéer og hjemmebakte scones med marmelade blir servert sammen med Grand Sweets fra vår egne konditorsjef Stine Thomassen. Delicious bites, canapés and homemade scones with marmalade are served with Grand Sweets composed by our head pastry chef Stine Thomassen. BOLLINGER SPECIAL CUVÉE AFTERNOON TEA 425 Ett glass Bollinger Special Cuvée blir servert med Afternoon Tea

4 LUNSJ - LUNCH Monday to Friday 11:00-17:00 Saturday and Sunday 12:00-17:00 DAGENS LUNSJ - LUNCH OF THE DAY komponert av vår kjøkkensjef Alex Raby og laget av de beste råvarene tilgjengelig. Composed by executive chef Alex Raby with the best produce available. FISK - FISH 225 KJØTT - MEAT 225 VEGETAR - VEGETARIAN 195 Spør din servitør for allergener Please ask your waiter regarding allergens GRAND CLASSICS CLUB SANDWICH E, M, SU, WH 185 Kyllingfilet fra Smaalenene gård, bacon, sylteagurk, tomat og friterte mandelpoteter Chicken filet from Smaalenene farm, bacon, tomato and fried Almond potatoes PALMENS BURGER M, SN, SU, WH 195 Grillet 200g burger gratinert med Brie, hjemmelaget ketchup, bacon, syltet rødløk og friterte mandelpoteter Grilled 200g burger gratinated with Brie cheese, homemade ketchup, bacon, pickled red onions and fried almond potatoes GRAND HOTELS FISKESUPPE - GRAND HOTEL S FISH SOUP E, F, M, SH 215 Kremet fiskesuppe, safran, garnert med Crème Fraîche, dampet fisk og ørretrogn Creamed fish soup, saffron, Crème Fraîche, steamed fish, shrimps and trout roe SALAD CAESAR SALAD E, F, M, WH 185 Kyllingfilet fra Smaalenene gård, romanosalat, brødchips, tomat, bacon og Caesardressing Chicken filet from Smaalenene farm, Romano salad, bread chips, tomato, bacon and Caesar dressing RØDBETSALAT BEETROOT SALAD M, SN, SU, WH 185 Med geitostkrem multevinaigrette og jordskokkchips With goat cheese cream, cloudberry vinaigrette and Jerusalem artichoke chips

5 LUNSJ - LUNCH Monday to Friday 11:00-17:00 Saturday and Sunday 12:00-17:00 SANDWICHES BRUSCHETTA Á LA PALMEN M, SU, WH 165 Mozzarella di Buffala, Santa Kristina skinke og ruccolapesto Mozzarella di Buffala, Santa Kristina ham and arugula pesto RØKELAKS & KVEITE - SMOKED SALMON & HALIBUT E, F, M, SN, SU, WH 175 Sennepssaus og multer Mustard sauce and cloudberries SOPP & REINSDYR - MUSHROOM & REINDEER M, W, SN, SU, WH 205 Gratinert Holtefjell 18mnd og valnøttvinaigrette Gratinated Holtefjell 18months and walnut vinaigrette NORSKE REKER - NORWEGIAN SHRIMPS M, E, SU, F, SH 195 Garnert med ørretrogn & eggekrem Garnished with trout roe & egg yolk cream DESSERT KAKETRALLE CAKE TROLLY Spør om allergener - Ask about allergens. 195 Grand Hotels utvalg av hjemmelagde kaker, tarteletter, mousse og petit fours. Grand Hotel`s variation of homemade cakes, tartelettes, mousse and petit fours. Allergener - Allergens A Mandel - Almonds E Egg Egg F Fisk Fish HZ Hasselnøtter Hazel nuts M Melk Milk P Peanøtter Peanuts R Rug - Rye SH Skalldyr Shellfish SN Sennep Mustard SS Sesamfrø Sesame seeds SU Sulfitter Sulfites SY Soya Soybeans W Valnøtter Walnuts WH Hvete Wheat

6 MIDDAG - DINNER Serveres fra Served from 5pm Our finger food is perfect as a bar snack or two to four works as a starter They are easy to share since they are served in two or three pieces FINGER FOOD BLINIS MED KALIX LØYROM BLINIS WITH CAVIAR OF KALIX F, M 65 Med Kalix løyrom og Rørosrømme Caviar of Kalix and Røros sour cream GRAVET REINSDYR I LEFSERULL CURED REINDEER ROLL M, WH 55 Med pepperrotkremost og tyttebær With horseradish cream cheese and lingonberries KAMSKJELL MINI BURGER SCALLOP SLIDERS E, M, SF, SN, SU 85 Kamskjell i Brioche med tindvedmajones og syltet rødløk Scallops served in Brioche with sea buckthorn mayonnaise and pickled red onions GLASERT TYNNRIBBE GLAZED PORK BELLY M, SY, WH 55 Serveres på toast med eple- og kanelkompott Served on toast with apple and cinnamon compote NORSK OSTETALLERKEN NORWEGIAN CHEESE PLATE Ask about allergens forskjellige typer ost servert med multesyltetøy, knekkebrød, kapers og bær 3 different kinds of cheese served with cloudberry jam, crispy bread, capers and berries NORSK SPEKEMAT NORWEGIAN CHARCUTERIE PLATE Ask about allergens 195 Gravet svinenakke fra St. Kristina, fenalår & Westfaler med Rørosrømme og brød Cured pork neck from St. Kristina, fenalår & Westfaler accompanied by Røros sour cream and bread FORRETTER - STARTERS GRAVET REINSDYR FRA RØROS CURED REINDEER FROM RØROS M, SN, WH 195 Kantarellkrem, tyttebærcoulis, multer og brød chips Chanterelle cream. Lingonberries coulis, cloudberries and bread chips TOAST PELLE JANZON F, E, M, WH 225 Oksecarpaccio med Kalix løyrom, perfekt kokt egg & smørstekt brioche Beef carpaccio with caviar of Kalix, perfect egg yolk & butter fried brioche HJEMMELAGET RØKELAKS HOMEMADE SMOKED SALMON E, F, R, SN 175 Tindvedmajones, rugbrødchips, ørretrogn & urtesalat Sea buckthorn mayonnaise, rye bread chips, trout roe & herb salad

7 MIDDAG - DINNER Serveres fra Served from 5pm SIGNATURRETT SIGNATURE DISH HUMMER THERMIDOR LOBSTER THERMIDOR E, F, M, SH 575 Ruinart rosé hollandaise, konfiterte poteter, broccolini, ørretrogn & sitronolje Ruinart rosé hollandaise, potatoes confit, broccolini, trout roe & lemon oil HOVEDRETTER MAIN COURSES SMØRSTEKT TORSKELOIN BUTTER FRIED COD FISH LOIN F, M 285 Gulrotpure, mandarin-beurre blanc, nykål og jordskokkchips Carrot purée, mandarin beurre blanc, cabbage and Jerusalem artichoke chips BRAISERT REINSDYR SKANK BRAISED REINSDEER SHANK M, SU 385 Kremet soppsaus, trøffelpotetpure, rotgrønnsaker, sautert sopp, grønnkål og syltede kantareller Creamy mushroom sauce, truffled mashed potatoes, sautéed mushrooms, root vegetables, kale and pickled chanterelles YTREFILET AV LAM LAMB SIRLOIN E, M, WH 345 Rotgrønnsaksgrateng, ramsløk- & potetpuré, grønnkålchips, tindved og sprø pepperkake crust og saus Root vegetables gratin, ramson potato purée, kale chips, sea buckthorn and ginger bread crust and sauce SMØRSTEKT ISHAVSRØYE BUTTER FRIED ARTIC CHAR F, E, M 365 Ishavsrøye med trøffelrisotto og steinsopp Arctic char with truffle risotto and porcini TRØFFELRISOTTO TRUFFLE RISOTTO E, M 295 Fersk trøffel, steinsopp og Holtefjell ost Fresh truffle, porcini and Holtefjell Cheese

8 MIDDAG - DINNER Serveres fra Served from 5pm DESSERT SITRONMELISSE CRÉME BRÛLÉE LEMON BALM CRÉME BRÛLÉE E, M 125 Ristet sjokoladecrumble og tindvedsorbet Roasted chocolate crumble and sea buckthorn sorbet VALRHONA NEMESIS E,HZ, M 125 Hasselnøtt- & sjokolademousse, pepperkake Crème Brûlée og gløgg-is Hazelnut & chocolate mousse, gingerbread Crème Brûlée and mulled wine ice cream KAKETRALLE CAKE TROLLY Spør om allergener - Ask about allergens. 195 Grand Hotels utvalg av hjemmelagde kaker, tarteletter, mousse og petit fours. Grand Hotel`s variation of homemade cakes, tartelettes, mousse and petit fours. Allergener - Allergens A Mandel - Almonds E Egg Egg F Fisk Fish HZ Hasselnøtter Hazel nuts M Melk Milk P Peanøtter Peanuts R Rug - Rye SH Skalldyr Shellfish SN Sennep Mustard SS Sesamfrø Sesam seeds SU Sulfitter Sulfites SY Soya Soybeans W Valnøtter Walnuts WH Hvete Wheat