menu
nordlandsmenu (4 courses, chef's choice) - 650
nordlandsaften (nordlandsmenu + wine pairing) - 1050
starters
salted hake, green asparagus, pickled strawberries, dill emulsion – 145
poached ‘Bornholmsk’ egg yolk, grilled mushrooms, crispy bread, frisée – 145
fried white asparagus, salted lemon, hazelnut, Gammel Knas sauce – 175
baerii caviar 30 gr. from ROGN, blinis, cremefraiche (serves 2 pers.) - 450
mains
fried wolffish, romanesco, hollandaise, crispy capers, pickled pearl onions – 285
veal ribeye, parsley emulsion, baked beets, red wine sauce – 415
Grambogaard pork neck, baked celeriac, buttermilk sauce – 285
cheese & desserts
rhubarb, white chocolate ganache, pound cake, almond crumble – 125
choux au craquelin (pastry), lemon curd, mascarpone cream, basil ice cream – 135
3 types of Nordic cheeses, pickled figs from Bornholm, butter-fried nut rye bread – 140
Our menu may be subject to daily changes
starters
duck terrine, mushroom emulsion, pickled enoki, crispy salads, sherry vinaigrette – 135
nordlandets gravlax, egg emulsion, shrimp, crispy bread, herbs – 135
lobster soup, fish ballotine, marinated leeks and carrots, herb oil – 185
baerii caviar 30 gr. from ROGN, blinis, cremefraiche (serves 2 pers.) - 450
mains
fried herring, potato compote, parsley emulsion, chips, pickled gherkins – 225
Bertels’ slow-roasted pork belly, fried carrots, pork crackling, jus -235
cheese & dessert
3 types of Nordic cheeses, pickled figs from Bornholm, butter-fried nut rye bread – 140
choux au craquelin,, pickled apples, mascarpone cream, vanilla ice cream – 135
Our menu may be subject to daily changes
DK