FEINSCHMECKER
FROGNER
BALCHENS GATE 5

FINN OSS
TLF: 22 12 93 80
FRA KL 10:30

ÅPNINGSTIDER:
MAN-FRE.FRA 17:00

LØRDAG FRA 18:00
SØNDAG STENGT


BESØK OSS PÅ
FACEBOOK

About Feinschmecker

It is the guests who creates the atmosphere in Restaurant Feinschmecker. What we do is to make sure that you have an unique experience. With exquisite world-class food, intimate setting and a friendly serving staff we wish you welcome to Restaurant Feinschmecker.

Opening hours: Monday - Saturday from 5 pm . (Sunday closed)



CHEF'S MENU

Duck breast Carpaccio
egg cream, capers
Dijon mustard, marinated mushrooms

Fried filet of halibut,
root of parsley and creamy Sherry sauce

Herb roasted rack of lamb
petite pois, mint
chicken and citrus bouillon with herbs

Apples dessert
puff pastry and Calvados caramell

kr. 895,-

Selection of cheeses
with fruit and nut bread
kr. 195,-

Wine paring menu

kr. 765.- / kr. 845.-

STARTERS

Risotto with cep
parmesan
kr. 265,-

Duck breast Carpaccio
egg cream, capers
Dijon mustard, marinated mushrooms
kr. 295,-

Fried foie gras
cherries, liquorice ice cream and oxtail sauce
kr. 325,-

Creamed shellfish soup
agnolotti
kr. 275,-

Oysters
Sherry vinaigrette
kr. 55,- each

FISH

Baked filet of turbot
veal sweetbreads, mushrooms foam
chanterelles, red wine sauce
kr. 425,-

Fried filet of halibut
root of parsley and creamed Sherry sauce
kr. 375,-

Herb and almond baked mountain trout
Cucumber tagliatelle, butter sauce with tarragon
kr. 365.-

MEAT

Herb roasted rack of lamb
petit pois, mint
chicken and citrus bouillon with herbs
kr. 395,-

Filet of reindeer from Røros
chestnuts, beets
red wine sauce with green pepper
kr. 475,-

Roasted filet of veal
variation of cauliflower, chanterelles
potatoe cake and Bercy sauce
kr. 425,-

VEGETAR

Gratinated chevre and baked beets
Puy lentils, nuts and Hollandaise sauce
kr. 325.-

FEINSCHMECKER MENU

For the whole table only

Poached King crab
corn, citrus, ginger

Fried foie gras
cherries, liquorice ice cream and oxtail sauce

Risotto with cep
parmesan

Baked filet of turbot
veal sweetbreads, mushrooms foam
chanterelles

Filet of Reindeer from Røros
chestnuts, beets,