While many restaurants in Norway feature traditional Norwegian Christmas food, at Jacob’s Bar & Kjøkken we do things differently. Our concept for the Christmas menu is the same as usual – simple, fresh and creative food. The wines I have selected to pair with these dishes also don’t steer away from my usual focus on Biodynamic and Natural wines. Please note that since we only use the freshest of ingredients and small wine producers, the courses and the wines (and vintages) can change slightly. So, without further ado, here’s the Christmas menu and the wines: (click on thumbnails to enlarge photos and make yourself hungry and!)
Apéritif
The Starters
Sunchoke Soup with Langoustine Ravioli
paired with Domaine Bott-Geyl Riesling Les Éléments 2007 – Alsace, France
Terrine of Smoked Ham Hock and Fois Gras, Quince and Fig Chutney
paired with Battenfeld-Spanier Hohen-Sülzer Riesling 2007 – Rheinhessen, Germany
Brandade of Smoked Cod, Raw Marinated Vegetables and Crispy Bacon
paired with Weingut Fritsch Grüner Veltliner Steinberg 2008 – Wagram, Austria
Pigs Head Porchetta, Pickled Beetroots and Tarragon Mayonnaise
paired with Camillo Donati Malvasia Secco 2008 (lightly sparkling) – Emilia Romagna, Italy
Main Courses
Baked Cod, Potato and Garlic Mash, Pickled Onion, Gravy
paired with Vittorio Bera Arcese 2007 – Piemonte, Italy
Pan Fried Tusk, Ragout of Lentils and Ox Tail, Mayonnaise with Herbs
paired with Frank Cornelissen Rosso del Contadino5 2007 – Mt. Etna, Sicily
Lightly Salted Pork Ribs, Pickled Cabbage, Pork Sausage and Spicy Gravy
Paired with Arianna Occhipinti SP68 2008 – Vittoria, Sicily
Lamb with Herbs, Root Vegetables and Creamed Pepper Sauce
paired with Domaine Le Mazel Cuvée Raoul 2007 – Southern Rhône, France
Dessert
Caramelized Bread & Butter Pudding, Apple Sorbet
Paired with Vittorio Bera Moscato d’Asti 2008 – Piemonte, Italy
Dark Chocolate Cream, Orange Salad & Granité
paired with Giovanni Almondo Brachetto Fosso della Rosa 2008 – Piemonte, Italy
Locally made Brie from Ostegaarden, Stilton, Chutney, Fruit Bread
Brie paired with Silvano Follador Cartizze 2008 – Veneto, Italy
Stilton paired with Pierre Frick Gewurztraminer Steinert Grand Cru 2003 – Alsace, France
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Weingut Stefan Langmann Schilcher Klassik 2008
Weststeiermark, no rx Austria
11.50% Alcohol
3.8 grams/liter residual sugar
9.0 grams/liter residual acidity!
Price in Norwegian Kroner 114,- ($17.50)
The Food:
Lightly poached fresh Mackerel
Lightly pickled cucumber
Fresh cucumber and cucumber gel
Løyrom caviar from Sweden
Fresh dill and dill mousse
Peas
Clemens Busch Pündricher Marienburg Riesling Spätlese Trocken 2004 ***
Mosel-Saar-Ruwer, Germany
12.5% Alcohol
7.4 grams/liter residual sugar
Residual Acidity N/A
Price in Norwegian Kroner 217,- ($31.75)
Wine pairing by Vinosseur
The Food:
Citrus and Soy cured halibut
Soy crutons
Lemon Grass foam
Baby chives
Cured halibut by Jacob's
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Madeira, ed Portugal
100% Boal
Aged 130 years in barrels
19.5% Alcohol
The food:
“Fyrstekake” Norwegian Royalty Cake
Main ingredients: Flour, buy eggs, sugar, butter
almonds and in this particular version – chocolate
to help match the Madeira
Yum!
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Strohmeier Ganz á Siassa Schilcher Beerenauslese 2007
Weststeiermark, adiposity Austria
100% Blauer Wildbacher
10.5% Alcohol
140 grams/liter residual sugar
12.7 grams/liter residual acidity
Price in Norwegian Kroner: (37, for sale 5cl) 249, healing –
Wine pairing by Vinosseur
The food:
Valrhona Chocolate Savarin
Blood orange mousse and foam
Strohmeier caramelized pear topped with
Strohmeier caramelized oatmeal and estragon leaf
Pear Sorbet
Blood orange caramel for decoration
Dessert by Petter Beyer
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