menu

nordlandsmenu (4 courses, chef's choice) - 690

nordlandsaften (nordlandsmenu + wine pairing) - 1150

 

starters

cured hake, kohlrabi, cucumber, horseradish emulsion, chili-gooseberry vinaigrette - 145​

grilled mackerel, baked tomatoes, romesco, pickled green tomato, crispy almonds - 145​

scallops, caviar d’aubegine, grilled squash, salted lemon, brown butter - 185

Rossini caviar (Baerii 30 gr.), blinis, creme fraiche, red onion (serves 2 pers.) - 525​

 

mains

herb crusted baked halibut, oyster cream, kale from Marken, parsley blanquette - 345​

chicken from Hopballe Mølle, fried mushrooms, sunchokes, summer truffle, chicken jus - 350

fried breaded veal brisket rillette, cauliflower, swiss chard, terragon emulsion, whey sauce - 315

 

cheese & desserts

Choux au craquelin, black currant jam and sorbet, caramel, blackberries - 135​

Caramelized figs from Arne, French toast, vanilla ice cream, hazelnut nougatine - 140

3 Nordic cheeses, fermented fig compote, fried nut rye bread - 145

  

Our menu may be subject to daily changes

2 courses - 425 (starter/main or main/dessert)

3 courses - 550 (starter, main and dessert)

 

starters

nordlandets gravlax, dill créme, kohlrabi, lemon vinaigrette

beef tartare, lovage emulsion, summer pickles, crispy potatoes

hand peeled shrimp, tomato emulsion, roasted almonds, chive oil

Baerii caviar 30g, butter fried blinis, whipped cremefraiche  + 410

 

mains

chicken from Hopballe Mølle, local kale, carrots, carrot purée, blanquette sauce

fried monkfish, new Danish onions, crispy seeds, squash pure, mussel sauce

 

cheese & dessert

3 Nordic cheeses, fermented fig compote, fried nut rye bread

Caramelized figs from Arne, French toast, vanilla ice cream, hazelnut nougatine

 

Our menu may be subject to daily changes


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