The “Kristiania Bohemian’s” summer menu 2010

The Kristiania Bohemian’s was a political and cultural movement in the 1880’s in Norway’s capital, at the time called Kristiania. It was a group of prominent names in art and culture, and some of the biggest profiles were Edward Munch, Hans Jæger, Christian and Oda Krogh and Gerhard Munthe. They were all regulars here at the Grand Café, and lived out their philosophies and battles against old fashion society systems, women’s rights and family structure. They also lived hard by their famous “Nine Commands”!

We honour these historical giants through our summer menu!

Henrik Ibsen’s 4 course menu

Carpaccio of reindeer from Finnmarksvidda with onion vinaigrette and rocket salad. Norwegian, white goat cheese sprinkeled on top

White wine steamed salmon with pickled cucumber salad, "Sandefjordsmør" and parsley potatoes. The classic!

’The Green Fairy’

Filet of veal with Madeira glace and "snack" tomatoes. Served with green beens and herb risotto

Rhubarb and cream with almond crumble. Served with strawberry icecream

4 courses 580,- Wine pairings 450,-
3 courses 420,- Wine pairings 320,-

Hans Jægers starters

Creamed soup of lobster with chili bruschetta and vegtables Julienne

145,-

Warm scallops with salad of red pepper and mango. Served with ginger dip

145,-

Carpaccio of reindeer from Finnmarksvidda with white goat cheese sprinkled on top

225,-

Season fresh white and green asparagus with hollandaise

140,-

Edward Munch’s main courses

Pan fried filet of season's fresh monk fish with crispy, salty prosciutto. Served with spinach, fond of cockle and potato puree

275,-

Spring chicken from Vestfold with creamed pasta and fresh asparagus. Cooked with sun dries tomatoes and garlic

225,-

Steak of whale from Lofoten - served with mushrooms and onions seasoned with Thyme, and oven baked potatoes

265,-

Arctic charr with spring onoin and spring cabbage. Served with anis and orange sauce

245,-

Oda Krogh and Alexandra Thaulow’s deserts

Panacotta of Marscarpone cheese with fresh strawberries from Lier and balsamic reduction

130,-

Our chocolate cake of the summer with raspberry sherbet

120,-

Light tart of local summer berries with cream cheese parfait on side

115,-

Fresh strawberry mousse with pistachio and lemon sherbet

125,-

Chistians Krogh’s small courses

Moules Frites! Mussels steamed with curry and coconut. Served with French Fries and aioli

195,-

Traditional Caesar salad with grilled chicken and garlic croutons

165,-

King crab salad with avocado and red wine lentils

195,-

Salad Nicoise with grilled tuna fish

185,-

Danish style mix of shrimps and crayfish, sour cream and seasoning - served on home made, dark bread

125,-

Norwegian dried and salted ham from Tind, from farms in the Geiranger fjord - served traditional; with thin bread and sour cream

205,-

Traditional spanish Gazpacho - with croutons

135,-