MENU

 

MARTS-APRIL  TASTING MENU

 

 

STARTER 1

Buttermilk waffle with slices of home smoked local trout with lumpfish roe, spring flowers, siphon of jersey yogurt, crushed crisp pig and cress.

 

STARTER 2

Ceviche of Norway lobster with pickled Jerusalem artichoke flakes and freshly peeld peas, served with warm soup of tomato with green herbs and lobster foam.

 

STARTER 3

Fried lamb roast from Thy National Park served in thin slices with grated, dried goose liver, dust of cranberries, rosehip gelly and small spring salads with cucumber turned in granny´s dressing.

 

STARTER 4 / MAIN COURCE 1

Sole fried on bone, breaded fried spring onion, golden barley "otto" with grains from Aurion in Hjørring, puree of baked bell pepper, spinach leaves and sauce of the fjord's mussels.

 

MAIN COURCE 2

Black Anggus beef flap meat marinated with ram onions, served with a strong red wine glaze with thyme, beetroot with baked eggplant, basil oil and salt-baked carrots with fried onion rings.

 

Cheese and dessert by pastry chef Fabien Chevreuil

 

CHEESE

The evening's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne-sur-Mer, presented at the table: Many different cheeses - served with homemade fruit bread and radishes in "earth".

 

PRE DESSERT

Pineapple carpaccio with freshly ground pepper and vanilla/pepper ice cream.

 

DESSERT

Sorbet of pineapple with compote of rhubarb from Keld in Dybvad, white chocolate icecream with rum, dried pineapple, pink macaroons, signature chocolate flakes, caramel sauce and flowers.

 

 

TASTING MENU

4 dishes: DKK 648/5 dishes: DKK 748/6 dishes: DKK 798/7 dishes: DKK 848.

A la carte: Starters: DKK 178 Main course: DKK 298 Dessert / Cheese: DKK 138

(3 dishes: DKK 598)

 

RELATED CLASSIC MORTEN'S INNS WINEMENU: Pr. glass 118 kr.

Wine menu for 3 dishes: DKK 354/4 dishes: DKK 472/5 dishes: DKK 590/6 dishes: DKK 698/7 dishes: DKK 798.

 

FIND THE LUXURY

Upgrade your wine menu (for a minimum of 4 people with the same menu):

Wine menu de luxe for 4 dishes: DKK 698/5 dishes: DKK 798/6 dishes: DKK 898/7 dishes: DKK 998.

Classic big wines.

 

ENJOYMENT PACKAGE

 

Champagne Ruinart brut to welcome. Tasting menu and accompanying wine menu as well as Nespresso gourmet coffee / Nigiro tea with pastry chefs home made sweet.

4 dishes: DKK 1298/5 dishes: DKK 1498/6 dishes: DKK 1698/7 dishes: SEK 1898.

 

 

WEEKDAY PACKAGE

Served Monday-Thursday

Spanish cava brut for welcome and appetizer

4-course tasting menu served with

3 glasses of simple wine. Pr. person: 798 kr.

 

 

THE SIGNATURE DISHES

 

LOBSTER SALAD: Salad of 1/2 fresh-boiled lobster stirred at the table, homemade tomato puree, basil purée, cucumber, baked tomato, avocado, mayonnaise, herbs and small salads served with toast. 338 kr.

 

INN`S HOME SMOKED SALMON: Tranched at the table and served with stewed spinach with dill and mustard dressing, dill and toast. 198 kr.

 

FRIED HOLE SOLE FISH turned in rye flour, served with pickled cranberries, flakes of asparagus, roasted lemon and fried parsley and classic sauce hollandaise. 278 kr.

 

 

CALF BEEF WELLINGTON with Skagen dry ham, dijon and spinach, transplanted at the table and served with spring greens, homemade bearnaise sauce and creamy pepper sauce as well as home-made french fries. Only served for 2 persons  of the same piece of meat (cooking time about 45 min. We recommend a starter for this dish).

Minimum of two persons . Pr. person: 398 kr.

 

FLAMED PEPPERBEEF of beef tenderloin with pickled Madagascar peppercorns and dijon mustard, flambé in cognac and served with pan-pepper pepper sauce fitted with cream doubles, homemade french fries and spring greens. 348 kr.

 

BAKED ALASKA: Macro bottom with Valhrona chocolate ice cream and cherry sorbet, covered with meringue and baked / flamed at the table with Sambuca.178 kr.