WINTER TASTING MENU served until 10/3 2020

30th Chef's Anniversary Menu

 

Starter 1

Fresh tuna fillet served with whipped Arla Unika cream fraiche, dild puree, tapioca chips with caviar, lemon peel and browned butter with oysters.

 

Starter 2

Braised celery flakes with lobster soufflé, small winter herbs and grated retro cheese from Sønderhaven farm daiary, lobster soup seasoned with thyme, red lentils and cognac.

 

Starter 3

Hopballe Mill chicken breast poached with small winter herbs and served with thick sauce suprême whipped with sour cream, goose liver and cognac. Topped with grated fresh black Italian winter truffle.

 

Starter 4 / Main 1

Poached lightly smoked rainbow trout from the sources of Rold picked in small pieces served with confit egg spiced with bacon crunch and lemon - quince pure, pickled beet strips, small green herbs and mustard sauce with mustard grains.

 

MAIN 2

Cognac flamed black Angus ox flap meat, trenched at the table and served with puree of baked pepper, glazed salsifi and fried crispy onion rings, ox glace with hot spices and pepper.

 

CHEESE

Tonight's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne-sur-Mer, presented at the table: many different cheeses served with home baked fruit bread and prunes in calvados.

 

WINTER PASTRY

Pre-dessert: Mini “MAGNUM”: Pistachio ice cream with Valrhona chocolate, crushed dried pistachios and gold dust.

Main Sweet: MON CHERI: Chocolate cherries filled with cherry mousse, chocolate balls, cherries marinated in rum jelly, cherry sorbet, meringue bars and flowers.

 

TASTING MENU

4 dishes: DKR 648/ 5 dishes: DKR 748/6 dishes: DKR 848/7 dishes: DKR 898

A la carte: Starters: DKR 178 Main course: DKR 278 Dessert / cheese:DKR 138

3 courses (Starter, main and sweet): 598 kr.

 

ENJOYMENT PACKAGE

Champagne Veuve Clicquot Rose Brut for apperitif.

Tasting menu and accompanying wine menu as well as Nespresso gourmet coffee / Nigiro the

with the pastry homemade sweet.

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

 

THE CLASSIC WINE MENU

Pr. glass 118 kr. Wine menu for 3 dishes: 354 kroner / 4 dishes: 472 kroner / 5 dishes: 590 kroner / 6 dishes: 698 kroner / 7 dishes: 798 kroner.

 

VINMENU DE LUXE

Upgrade your wine menu (for at least 4 people with the same menu):

Wine menu de luxe for 4 dishes: 798 kroner / 5 dishes: 898 kroner / 6 dishes: 998 kroner / 7 dishes: 1098 kroner.

Classic great wines.

 

THE WEEKDAY PACKAGE

Spanish cava and appetizer

4 dishes from our tasting menu

3 glass og simple weekday wine

798,- monday until thursday

Friday and saturday 998,-

 

The SIGNATURE DISHES

 

LOBSTER SALAD: Salad of 1/2 freshly cooked lobster turned at the table, homemade tomato puree, basil puree, cucumber, baked tomato, avocado, mango, mayonnaise, herbs and small salads. Served with toast. 348 kr.

 

HOME SMOKED SALMON: Carved at the table and served with stewed spinach with dill and classic Danish sweet mustard dressing and toast. 198 kr.

 

BRAISED VEAL SHANK  (carved at the table) with herbs, thyme and tomato, served with heavy sauce from the preparation and potato puree with truffle. Cooking time approx. 45 minutes. We recommend that a starter be chosen for this dish. Served for the Minimum of 2 persons . Pr. person 298 kr.

 

BEEF WELLIGTON: Baked Danish beef tenderloin with forest mushrooms and thyme, Carved at the table and served with winter vegetables, homemade bearnaise sauce and red reduction and homemade french fries. Only served for the minimum of 2 persons of the same piece of meat. Roasting time approx. 45 min. We recommend that a starter be chosen for this dish.

Pr. person: 398 kr.

 

FLAMED PEPPER BEEF: Danish ox tenderloin flamed with pickled Madagascar peppercorns and dijon mustard. Flamed in cognac and served with pan sauce fitted with cream double, homemade french fries and winter vegetables. 348 kr.

 

BAKED ALASKA: Macaroon bottom with Valrhona chocolate ice cream and clemment sorbet coated with meringue and baked / flamed at the table with orange liqueur and cognac. 178 kr.

 
 

MARCH-APRIL TASTING MENU served from 10/3 2020

 

STARTER 1

Warm buttermilk waffle served with slices of home-smoked hake, small green asparagus, lumpfish roe, crushed crispy pig skin, whipped Arla Unika sourcreme and dill oil.

 

STARTER 2

White barley "otto" of barley from Aurion in Hjørring with retro cheese from Sønderhaven farm daiary, pickled fennel, ”læsø” lobster tails flamed in anise liqueur - served with lobster sauce and spring greens.

 

STARTER 3

Tatar of Northern Jutland beef served in thin slices with grated, dried goose liver, confit egg yolk, puree of rhubarb, Jerusalem artichoke chips and Morten's homemade forest blackberry rum vintage 2018.

 

STARTER 4 – MAINCOURCE 1

Steamed Brill fillet served with smoked blue mussels from the fjord, spring spinach, fluffy cream from Thise Dairy with fresh horseradish and parsley oil.

 

MAIN COURCE 2

Danish veal tenderloin filled with braised duck, morrels and toasted pistachios - served with sautéed red beets, purée of quince and strong veal glaze with morrels.

 

CHEESE This 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 "soil"

 

SWEET from pastry chef: Chocolate biscuit with raspberry mousse, raspberry jelly and white chocolate.

Carpaccio of pineapple in caramel marinade, served with sprinkles of crushed caramelized almonds,

profiterols with vanilla cream and warm valrhona chocolate sauce with marshmallows.

 

 

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.

 

HOME SMOKED SALMON: Trenched at the table and served with green asparagus, creamy spinach with dill as well as mustard dressing and toast. 198 kr.

 

FRESH VESTCOAST TURBOT: Poached on the bone, fillets at the table and served with fried white asparagus, fresh pilled shrimp, classic sauce mousseline, bouquet of herbs, sautéed spinach. 498 kr.

 

PLATEAU FRUITS DE MER: Lobster and seafood platter with fresh ½ lobster, 5 “læsø” lobster tails baked with basil, 2 fresh oysters on ice, 4 grilled scallops, 2 crab claws, white wine steamed blue mussel and athlantic prawns. Served with lemon, stirred cream fraiche, basil mayonnaise, red onion vinaigre, tomato mayonnaise, toast and crispy salads. Pr. person: DKK 598 (min. 2 envelopes).

 

VEAL WELLINGTON : Baked Danish calf tenderloin with spinach, skagen ham and dijon, trenched at the table and served with spring vegetables, homemade bearnaise sauce with basil and morrel sauce and homemade french fries. Mine. 2 persons of the same piece of meat (roasting time approx. 40 min). Pr. person: DKK 398 (min. 2 Persons).

 

RUHBARB TART: The pastrychefs rhubarb pie roasted with meringue and served with rhubarb sorbet, dried rhubarb, spring flowers and raspberry puree. 168 kr.

 

TASTING MENU

4 dishes: DKR 648/ 5 dishes: DKR 748/6 dishes: DKR 848/7 dishes: DKR 898

A la carte: Starters: DKR 178 Main course: DKR 278 Dessert / cheese:DKR 138

3 courses (Starter, main and sweet): 598 kr.

 

ENJOYMENT PACKAGE

Champagne Veuve Clicquot Rose Brut for apperitif.

Tasting menu and accompanying wine menu as well as Nespresso gourmet coffee / Nigiro the

with the pastry homemade sweet.

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

 

THE CLASSIC WINE MENU

Pr. glass 118 kr. Wine menu for 3 dishes: 354 kroner / 4 dishes: 472 kroner / 5 dishes: 590 kroner / 6 dishes: 698 kroner / 7 dishes: 798 kroner.

 

VINMENU DE LUXE

Upgrade your wine menu (for at least 4 people with the same menu):

Wine menu de luxe for 4 dishes: 798 kroner / 5 dishes: 898 kroner / 6 dishes: 998 kroner / 7 dishes: 1098 kroner.

Classic great wines.

 

THE WEEKDAY PACKAGE

Spanish cava and appetizer

4 dishes from our tasting menu

3 glass og simple weekday wine

798,- monday until thursday

Friday and saturday 998,-

 

COMBINE YOU VISIT IN OUR RESTAURANT WITH A STAY IN OUR SUITES

 

 

 

 

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.                         2298, - 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.                         3345, - 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.                         3098, - per person

 

 

Weekday stay                   Monday through Thursday

Cava and snacks served in the suite on arrival

4 courses from the seasonal tasting menu

Accommodation in our beautiful

Breakfast served privately in the suite.                         1298, - per person

 

Weekday holiday with 2 nights, 1 evening meal, 1 lunch            Monday to Thursday

Arrival day:

Cava and snacks served in the suite on arrival

4 courses from the seasonal tasting menu

Accommodation in our beautiful

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.                         2345, - per person

 

Everyday holiday with 2 nights                                   Monday to Thursday

Arrival day:

Cava and snacks served in the suite on arrival

4 dishes from the seasonal tasting menu

Accommodation in our beautiful suite

Breakfast served privately in the suite.

Day 2:

Accommodation in our beautiful suite

Breakfast served privately in the suite.                         2098, - 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

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

 

 

 

 

 

 

 

 

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