menu
nordlandsmenu (4 courses, chef's choice) - 690
nordlandsaften (nordlandsmenu + wine pairing) - 1150
starters
cured pike-perch, pickled cucumber, daikon, lovage mayo, lemon vinaigrette – 145
north sea shrimp, grilled leaks, green tomatoes, crispy bread, tomato emulsion – 145
celeriac from Marken, oyster emulsion, whey sauce, preserved lemons, celery oil – 145
Rossini caviar 30 gr. (Black Label), blinis, creme fraiche (serves 2 pers.) - 525
mains
fried monkfish, spring onions, baked carrots and purée, sauce maltaise – 320
fried Danish presa (aged pork neck), beets, tarragon, spinach, pepper sauce – 420
chicken from Hopballe mølle, creamed barley, mushrooms, pickled gherkins, chicken jus – 295
cheese & desserts
choux au craquelin, pickled rhubarb and compote, rhubarb sorbet, mascarpone with tonka – 135
yoghurt mousse, seabuckthorn sorbet, honeycomb, unripe seabuckthorn, white chocolate – 135
3 Nordic cheeses, pickled walnuts, nut rye bread – 140
Our menu may be subject to daily changes
starters
beef tartare, hazelnut emulsion, crispy sunchokes, sherry vinaigrette – 145
nordlandets gravlax, buttermilk sauce, crispy ryebread – 135
fish bisque, balotine, fennel, terragon (as main course +100,-) - 145
Rossini caviar 30 gr. (black label), blinis, cremefraiche (serves 2 pers.) - 525
mains
fried monkfish, spring onions, baked carrots and purée, sauce maltaise – 320
chicken from Hopballe mølle, creamy pearl barley, chicken jus - 295
cheese & dessert
yoghurt mousse, seabuckthorn sorbet, honeycomb, white chocolate – 135
3 nordic cheeses, pickled walnuts, butter-fried nut rye bread - 145
Our menu may be subject to daily changes
DK