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"while Mortens Kro for the fifth time in a row simce 2007 could take six forks. The eternally stable lunch, party and gourmet restaurant still impresses with a level that with almost 25 years behind it is unique for not just North Jutland but Danish gastronomy."

North Jutland newspaper- January 2020 overview of this year's reviews of restaurants in North Jutland.

 

SUMMER TASTING MENU JULY / AUGUST

 

Starter 1: Slices of smoked fresh scallop, white sturgeon caviar, eggplant tartar served with frothy soup of limfjord mussels and onion flower.

 

Starter 2: Dried summer tomatoes -with sour cream 50% from Naturmælk- grilled lobster tails, basil puree and crispy rice noodles.

 

Starter 3: Tatar of North Jutland beef in thin slices, served with blackberries, confit egg yolk spiced with lemon, wild watercress. Garnished with dried goose liver, summer truffle and homemade blackberry room.

 

Starter 4 / Main course 1: Pan-fried Brill fillet served with Cauliflower "otto" fennel, blanquette sauce with oysters and parsley juice, crushed crispy pork and salted almonds.

 

Main course 2: salted poched fresh free range duck breast, served with puree of green peas, summer vegetables, summer flowers, creamy horseradish sauce and new Vildmose potatoes with dill and butter.

 

Cheeses: The evening's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne-sur-Mer, presented at the table: 6 different cheeses served with fruit bread and compote of mustard pickled plums.

 

Tasting dessert.

Grandma's cream round with Thise dairy organic cream, vanilla and fresh raspberries with raspberry “guf”.

 

White valrhona chocolate cloud flavored with rum and filled with cherry grenache.

Served with signature chocolate, cherry dust and summer flowers and red forest acid.

 

 

Chef: Morten Nielsen

Chef: Thanh Mølgaard

Pastry chef: Fabien Chevreuil

 

LIVE LIFE PACKAGE

Champagne Veuve Clicquot Vintage 2008 for starter. Tasting / Vegetarian menu with accompanying wine menu

Nespresso gourmet coffee / Nigiro tea with the pastry chefs homemade sweets.

4 dishes: 1298, - / 5 dishes: 1498, - / 6 dishes: 1698, - / 7 dishes: 1898, -

Supplement for upgrading to deluxe wine menu,

(Minimum 4 people with the same dishes for all 400, -pr. Person with a plus 100,- eash extra dish more than 4).

 

VEGGIE/TASTING MENU
4 courses: 698,- / 5 courses: 798,- / 6 courses: 898,- / 7 courses: 998,-

 

A LA CARTE
Starters: 198,- Maincourses: 298,- Dessert/Cheese: 158,-

 

CLASSIC MORTENS KRO WINEMENU
1 gl. 138,- winemenu 4 courses: 498,-/ 5 courses: 598,- 6 courses: 698,-/ 7 courses: 798,-  

 

WINEMENU DE LUXE – CLASSIC GRANDE WINE Upgraded winemenu, (for minimum 4 persons with the same menu). Winemenu deluxe 4 courses: 798,- / 5 courses: 898,-  6 courses: 998,- / 7 courses: 1099,-

 

SIGNATURE DISHES

 

LOBSTER SALAD: Salad of 1/2 freshly cooked lobster stirred at the table, homemade tomato puree, basil puree, avocado, cucumber, baked tomato, mayonnaise, herbs and small salads served with toast. 398 kr.

 

THE HOME - SMOKED SALMON OF THE INN: Sliced at the table and served with eggplant tartar with basil, small salads and herbs, as well as mustard dressing and toast. 198 kr.

 

PLATEAU FRUITS DE MER: Lobster and seafood dish with fresh lobster, 3 lobsters baked with basil, 2 fresh oysters on ice, 2 grilled scallops, 2 crab claws and white wine steamed mussels. Served with lemon, stirred crème fraiche, basil mayonnaise, red onion vinaigrette, tomato mayonnaise, toast and crispy salads. Pr. person: DKK 698 (served only for at least 2 people).

 

30 G WHITE STURGEON CAVIAR - 498, - fits nicely with 2 envelopes - as a little extra delicious for all the fish / seafood dishes above.

 

ROASTED COTE DE BEUF with onions and thyme sliced at the table - served with homemade béarnaise and red wine glace. New potatoes and summer green. Made only for a minimum of 2 persons - price per Person 398, - expect up to 45 minutes production time.

 

SIGNATURE SWEET

Pastry chef s Raspberry pie with vanilla cream, fresh raspberries - roasted with meringue at the table - served with raspberry sorbet and Valrhona signature chocolate flakes. 168, -

 

 

STARTER 1

Baked eggplant, tomato and onion compote, served with basil whipped

Organic sour cream 48% from Arla, with fried rice noodles sprinkled with

basil dust, adorned with small flowers and tarragon.

 

STARTER 2

Blackberries in salad with frisee, mizuna, watercress and herbs.

Confit egg yolk with bread crumbs, oil-vinegar dressing off

sweet mustard honey and organic rapeseed oil.

 

STARTER 3

Compressed melon, seasoned with Maldon salt and Sichuan pepper

served with lemon jelly, lemon mayonnaise, small herbs of chervil,

forest acid, turnips, dried flowers and fresh summer truffle.

 

STARTER 4

"Cauliflower rice" in cheese sauce, served with rye flour fried tofu, crushed

almonds, parsley juice and garnished with fennel, dill, and bronze fennel.

 

MAIN COURSE

Fried "vegetarian steak" on kidney beans, peppers, oatmeal and buckwheat flour

served with pea grilled mini squash, spring onions and mini carrots,

garnished with forest acid and pea sprouts with creamy horseradish sauce.

 

Cheeses: The evening's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne-sur-Mer, presented at the table: 6 different cheeses served with fruit bread and compote of mustard pickled plums.

 

Tasting dessert.

Grandma's cream round with Thise dairy organic cream, vanilla and fresh raspberries with raspberry “guf”.

 

White valrhona chocolate cloud flavored with rum and filled with cherry grenache.

Served with signature chocolate, cherry dust and summer flowers and red forest acid.

 

 

Chef: Morten Nielsen

Chef: Thanh Mølgaard

Pastry chef: Fabien Chevreuil

 

 

 

 

 

 

Mortens SIGNATURER

is a new experience at Mortens Kro. Morten welcomes

an exclusive evening, with exquisite ingredients prepared and served at your table / Chef´s table.

Morten himself, prepares a luxury menu for you, with the restaurant's signature dishes incl.

The exclusive Canard a la presse.

Hand-forged Duck press in brass from French Louis Talleier, who has been forging since 1887

and hand-made molds and equipment for the French gastronomis´, top restaurants.

Ordered at least 48 hours in advance, served only for 2-4 people per. evening,

Tuesday to Thursday until Christmas. Link to prepayment is sent upon booking.

Can not be booked online or per. telephone. Bookings are accepted at karina@mortenskro.dk

 

MENU

30 grams White Sturgeon caviar with freshly baked blinis, sour cream 48%

from Naturmælk and filet royal of home-smoked salmon.

 

Salad of freshly cooked lobster split

and touched the table.

Basil, tomato and toast.

 

Canard to the press.

Fried landand sliced at the table. The hull is pressed and made into sauce

with cognac.

 

Cheese trolley with a large selection of French cheeses, from our cheese supplier Phillipe Olivier

i Bourlognie Sur meer. Incl. Mont Dór cheese with toast and freshly grated truffle.

 

Seasson sweet - at the table

 

The pastry chef's petit four with Nespresso Origins coffee or Nigiro The.

 

 

Incl. Champagne and fine wines, among others,

from our "Basement master wine collection",

selected and adapted to your taste.

Price per. person 3998, -.

 

Incl. Accommodation in a suite on the 2nd floor.

Free Parking, and the chef's freshly prepared

breakfast served privately in suite.

Price per. person 5198, -.

 

 

 

 

 

 

 

COMBINE AT DINNER IN OUR RESTAURANT WITH A STAY IN OUT LUXIOUS SUITES ON 2 AND 3 FLOOR

 

Gourmet Stay

Champagne and appetizer, 5 course seasonal tasting menu with delicious wines,

Selected to match each course.

Coffee/tea with 3 kinds of homemade sweet.

Accommodation in our beautiful suite

Breakfast served privately in the suite.                         2498, - per. person

 

Gourmet weekend with 2 nights, 1 evening dining, 1 lunch

Arrival day:

Champagne and appetizer, 5 course seasonal tasting menu with delicious wines,

Selected to match each course.

Coffee/tea with 3 kinds of homemade sweet.

Accommodation in our beautiful suite

Breakfast served privately in the suite.  

Day 2:

Mortens Lunch for 2 people, 3 pieces of Danish open sandwiches and

1 Mortens Beer, or 1 glass of wine per person.

Accommodation in our beautiful suite

Breakfast served privately in the suite.                         3545, - per person

 

 

 

 

 

 

Gourmet weekend with 2 nights

Arrival day:

Champagne and appetizer, 5 course seasonal tasting menu with delicious wines,

Selected to match each course.

Coffee/tea with 3 kinds of homemade sweet.

Accommodation in our beautiful suite

Breakfast served privately in the suite.  

Day 2:

Accommodation in our beautiful suite

Breakfast served privately in the suite.                         3298, - per person

 

 

Romantic gourmet

1/1 bottle of champagne Moet rose and snacks are served in the suite upon arrival

Private dining in the suite with privat chef/waiter

An aperitifs and appetizer,

5 course seasonal tasting menu

Delicious wine menu, with wines selected to match each course

Coffee / tea with 3 kinds of homemade sweet.

Fire in the fireplace and romantic music on the playlist.

Accommodation in our beautiful suite

Free VIP Transfere from airport, port and railway station in Mercedes GLC

Breakfast served privately in the suite.                         3598,- per person

 

 

ULTIMATE STAY MORTENS KRO SUITE.

 

1/1 fl. Champagne Dom Perignon vintage 2008 Served in the suite with 30 g real caviar white surgeon with accessories.

A 7-course tasting menu is served in the restaurant with a champagne welcome - as well as a

7-course deluxe wine menu concluding Nespresso gourmet coffee / Nigiro luxury The with the confectioner's sweet treats.

accommodation in a suite on the 2nd floor above the restaurant with all modern facilities-

The chef's freshly prepared breakfast served in the suite by appointment between 8-10.

4198, - per person for a minimum of 2 people in the suite.

Private transfers to and from airport-train station etc.