menu
nordlandsmenu (4 courses, chef's choice) - 690
nordlandsaften (nordlandsmenu + wine pairing) - 1150
starters
cured haddock, pickled gooseberries, kohlrabi, trout roe, ponzu - 140
beef tartar, yeast emulsion, sunchoke chips, pickled green tomatoes, sherry - 155
mushroom ravioli, parsley purée, salted lemon, "havgus" sauce - 160
Rossini caviar (White Sturgeon 30g), waffles, creme fraiche, red onion - 550
mains
braised veal shank, mashed potatoes, salsify, pak choy, crispy bread - 335
beef shoulder tender, fried shallots, autumn mushrooms, red wine sauce - 365
fried pike-perch, salt baked celeriac, celeriac purée, kale, salted lemon, mussel sauce - 375
cheese & desserts
“ris ala mande”, roasted almonds, caramel, cherry sauce - 140
choux, quince, black currant sorbet, dark chocolate cremeux - 145
3 nordic cheeses with butter fried nut ryebread, pickled walnuts - 145
Our menu may be subject to daily changes
starters
nordlandet’s gravlax, dill emulsion, pickled lemon, buck wheat - 135
beef tartar, cress creme, grilled leaks, pickled mustard seeds - 145
Rossini caviar (White Sturgeon 30g), waffles, creme fraiche, red onion - 550
mains
“fish of the day”, cauliflower, cabbage, roasted seeds, lobster sauce - 330
fried pork belly, beets, cracklings, sauce with brown butter - 330
dessert & cheeses
3 nordic cheeses, butter fried nut ryebread, pickled walnuts - 145
choux, quince, black currant sorbet, dark chocolate cremeux - 135
Our menu may be subject to daily changes
DK