Monday:
Appetizer:
Filefjellstuene's Skagen stir-fry with local mountain trout on homemade toast, with soft-boiled egg, and fennel salad.
(shellfish, eggs, fish, mustard, sulphites)
Main course:
Porchetta with black cabbage, broccolini, oven-baked garlic, baby potatoes, hazelnuts, and sauce with a hint of brown cheese.
(milk, sulphite, hazelnuts)
Dessert:
Petit four plate with small, handmade mouthfuls:
chocolate truffle macaroon with lemongrass, candy ball with raspberries, and cheese ball from Olestølen.
(wheat, milk, egg, soy, sulphite)
Tuesday:
Appetizer:
Spinach waffle with gravlax and rakfisk cream, smoked sour cream, and chives.
(milk, fish, sulphite)
Main course:
Local mountain trout with cauliflower leek, pan-fried asparagus and mussel stock and saffron foam.
(milk, fish, sulphite, molluscs)
Dessert:
Cream cheese with local rhubarb, meringue, salty cashews, and lemon cream.
(milk, eggs, soy, sulphites, cashews)
Wednesday:
Appetizer:
Filefjellstuene's gazpacco with local vegetables and crispy fennel thighs.
(sulfite, celery)
Main course:
Beef entrecote with asparagus, truffle mashed potatoes, and bernaise.
(milk, eggs, sulphite)
Dessert:
Caramel fondant, with homemade raspberry sorbet, and balsamic-marinated wild berries
(wheat, oats, milk, egg, soy, sulphite)
Thursday:
Appetizer:
Reindeer tartare from Jotunheimen, with pickled delicatessen onions, homemade mustard saioli, and chios of Valdresosten Bufar.
(milk, eggs, sulphites, mustard)
Main course:
Steamed halibut with local vegetables, and spinach and white wine sauce.
(milk, fish, sulphite)
Dessert:
Milk chocolate pannacotta, with brown cheese crumble and homemade ice cream made from fermented goat's milk from Olestølen.
(wheat, oats, milk, eggs, soy)
Friday:
Appetizer:
Filefjellstuene's variation of vitello tonnato with veal and clipfish cream, caramelized local fennel leg and fennel salad.
(fish, milk, sulphite)
Main course:
Reindeer steak from Filefjell, with oven-baked vegetables, pickled delicatessen onions, fresh wild berry compote, and wild mushroom sauce with home-picked chanterelles.
(milk, sulfite)
Dessert:
Light cake with coke topping, sweet cloudberries, salted caramel, and blueberry and lemon gel.
(wheat, milk, egg, sulphite)
Saturday:
Appetizer:
Creamy local goat cheese from Olestølen, with red beetroot, pickled delicatessen onions, rye bread crumbs, dill oil, and cured ham crisps.
(wheat, rye, barley, milk, sulphite)
Main course:
Breaded veal with Valdresosten Bufar, tomatoes with coriander, sage butter, and crispy capers.
(wheat, rye, barley, milk)
Dessert:
Strawberry soup, with mascarpone and tarragon cream, and caramelized fruit steeped in rum.
(wheat, milk, egg, sulphite)
Sunday:
Appetizer:
Halibut ceviche, with cucumber and apple salsa and pickled apple slices.
(sulfite, fish)
Main course:
Beef steak, with creamy barley otto made from barley from Skjåk, steamed vegetables and red wine sauce.
(barley, soy, milk, sulfite)
Dessert:
Summer berries from Lærdal, with sour cream flavored with vanilla, lemon, pink pepper, pistachio crunch and lime gel.
(wheat, oats, milk, sulphite, pistachio)