menu
nordlandsmenu (4 courses, chef's choice) - 690
nordlandsaften (nordlandsmenu + wine pairing) - 1150
starters
cured hake, cauliflower, horseradish emulsion, almonds, buttermilk vinaigrette – 145
steamed mussels, fennel, daikon, parsley emulsion, mussel cream sauce – 145
crispy poached 'Rø' egg, commandante sauce, grilled salsify, crispy salads – 145
Rossini caviar 30 gr. (Black Label), blinis, cremefraiche (serves 2 pers.) - 495
mains
baked halibut, fried mushrooms, palm cabbage, pumpkin purée, lobster sauce – 305
beef sirloin, mashed potatoes, pickled onions, leeks from Jesper (Marken), red wine sauce – 420
braised pork cheeks, confied sunchokes, baked apple cream, pork crackling, jus – 295
cheese & desserts
pickled plums, lemon thyme ice cream, dulce de leche, dehydrated hazelnut cake – 135
tart, chocolate cremeux, mousse with berries from Bornholm, cream, honeycomb – 135
3 Nordic cheeses, pickled walnuts, nut rye bread – 140
Our menu may be subject to daily changes
starters
beef tatare, mushroom emulsion, mustard seeds, potatoe chips – 145
nordlandets gravlax, buttermilk sauce, crispy ryebread – 135
Rossini caviar 30 gr. (black label), blinis, cremefraiche (serves 2 pers.) - 495
lobster bisque, balotine, fennel, tarragon (as main course +100,-) – 145
mains
monkfish, carrot purée, yellow beets, radicchio, sauce nage – 265
Bertel's pork belly, squash purée, romanesco, oriental sauce - 245
cheese & dessert
3 types of Nordic cheeses, pickled figs from Bornholm, butter-fried nut rye bread – 140
chocolate tart, berry jam, cream, honeycomb - 135
Our menu may be subject to daily changes
DK