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


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