menu
nordlandsmenu (4 courses, chef's choice) - 690
nordlandsaften (nordlandsmenu + wine pairing) - 1150
starters
cured hake, cream cheese, baked & pickled tomatoes, kohlrabi, dill oil - 140
lightly grilled mackerel, pickled cucumber, horse radish emulsion, crispy onions, ponzu - 140
salt baked celeriac, celery puré, crispy buckwheat, oyster vinaigrette - 135
Rossini caviar (White Sturgeon 30g), waffles, creme fraiche, red onion - 550
mains
deep fried sweetbreads, creamy orzo, squash, beans, fermented asparagus sauce - 335
shoulder tender, fried broccoli, pak choy, smoked marrow, sauce Choron - 365
fried monkfish, cauliflower, rosemary oil, pickled lemon, "havgus" cheese sauce - 405
cheese & desserts
danish plums, caramel cake & ice cream, white chocolate, almonds & fig leaf oil - 140
berries, chocolate mousse & sorbet, compote, hazelnut & cocoa crumble - 145
3 nordic cheeses with butter fried nut ryebread, pickled walnuts - 145
Our menu may be subject to daily changes
2 servings - 450 (starter/main or main/dessert)
3 servings - 575 (starter, main & dessert)
starters
nordlandets gravlax, lovage emulsion, pickled cucumber, croutons, fennel
beef tartar, cress cream, grilled leaks, potato chips, pickled mustard seeds
North Sea shrimps, chives, baked tomatoes, roasted almonds, burnt lemon
Rossini caviar (White Sturgeon 30g), waffles, creme fraiche, red onion +435,-
mains
chicken from Hopballe Mølle, burnt onions, corn, pickled onions, ‘fedtegrever’
fried pike perch, variation of squash, pickled ginger, pumpkin seeds, fish fumé
cheese & dessert
3 nordic cheeses, fried nut ryebread, pickled walnuts
berries, chocolate mousse and sorbet, compote, hazelnut, cocoa crumble
Our menu may be subject to daily changes
DK