Nansen's 3 - 4 course menu

Monday

Hors d' oeuvres

Lightly salted breast of duck, served on a salad with red wine coulis

Main dish

Nansen's fish dish. Red and white fish served with delicious vegetables

Dessert

No-man's-land
Mint ice cream rolled in marsipan flavoured with cocoa and served on kiwi puree

Tuesday

Hors d' oeuvres

Vol-au-vent : puffed pastry filled with shellfish, salads and vegetables laced with fish sauce

Main dish

Slices of veal served with delicious vegetables and potatoes and a matching cheese sauce

Dessert

Arctic berry parfait and sorbet served with cream and chocolate

Wednesday

Hors d' oeuvres

Slices of cured venison served in the traditional way with sour cream and crispy flatbread

Main dish

White fish baked in the oven and served on a redwine coulis with delicious vegetables and potatoes

Dessert

Mr. Longyear's dessert cake chocolate cake served with Arctic berries and cream

Thursday

Hors d' oeuvres

Salmon tartare Haroured with lime and spicy herbs

Main dish

Tournedos steak served with Bearnaise and pepper sauce, baked potato and vegetables

Dessert

Cold cloud berry soup with lightly whipped cream

Friday

Hors d' oeuvres

Home-smoked charfish, served on salad with horseradish dressing

Main dish

Lamb ribsteak, grilled in the pink, served with rosemary flavoured sauce and garlic cream

Dessert

Home-made parfait, delicately flavoured with cinnamon, served with cherry compote

Saturday

Hors d' oeuvres

Smoked salmon turrine, served with salad and chives cream

Main dish

Ribsteak of beef served with a spicy pepper sauce, vegetables and potato

Dessert

Fragelite roulade filled with apple compote and vanilla sauce

Sunday

Hors d' oeuvres

Whale tibits and cured whalemeat served with salad and berry dip

Main dish

Fillet steak of venison served with mushroom sauce, Brussels sprouts and bacon

Dessert

Otard dessert : puffed pastry filled with chocolate mousse flavoured with cognac and served with raspberry sauce

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Last Modified : Apr. 23, 2000