NEW APRIL-MAY TASTING MENU served from 23/4

 

STARTER 1

White asparagus decorated with lumpfish roe, smoked scallop, asparagus siphon, crispy pork, small salads and forest sorrel.

 

STARTER 2

Ceviche of Norway lobster served with compressed cucumber, freshly peeld peas and Funen smoke cheese and warm lobster-tomato boullion with green herbs.

 

STARTER 3

Tatar of North Jutland beef served with pickled gooseberry, confit egg yolk with rosehip, cranberry dust, dried grated goose liver, spring flowers and green shoots.

 

STARTER 4 / MAINDISH 1

Skinned roasted brill fillet glazed with reduction of red wine and port wine, served with spinach "otto" with barley grains from Aurion Hjørring, flakes of western sea cheese, roasted spring onions and sauce of browned brill with red wine and port wine.

 

MAIN DISH 2

Danish beef tenderloin, Silced at the table and served with two sauces: Morrel sauce and sauce with chervil and basil. Bone marrow served with parsley salad, brioche crums, dried chicken skin and whipped sour creme.

 

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

Yogurt mousse on macron bottom with rhubarb gel.

 

DESSERT

Rhubarb from Dybvad in sorbet and ice cream with vanilla, macarons with rhubarb purée, candyfloss, dried rhubarb and flakes of signature chocolate and spring 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 KRO WINE MENU: 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 persons with the same menu):

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

Classic big wines.

 

ENJOYMENT PACKAGE

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

4 dishes: DKK 1298/5 dishes: DKK 1498/6 dishes: DKK 1598/7 dishes: DKK 1698.

 

EVERYDAY PACKAGE

Served Monday-Thursday

Spanish cava brut for welcome and appetizer

4-course tasting menu served with

3 glasses of everyday wine. Pr. Person: 798 kr.

 

 

THE SIGNATURE DISHES

 

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

 

INN`S HOME SMOKED SALMON : Tranched at the table and served with sautéed green asparagus with dill as well as mustard dressing and toast. 198 kr.

 

PLATEAU FRUITS DE MER: Lobster and seafood dish with fresh ½ lobster, 6 Norway lobster baked with basil, 2 fresh oysters on ice, 4 grilled scallops, 2 crab claws and white wine steamed mussel. Served with lemon, stirred crème fraiche, basil mayonnaise, red onion vinaigre, tomato mayonnaise, toast and crispy salads. Pr. envelope: 598 kr. (served only for min. 2 people).

 

VEAL TENDERLOIN WELLINGTON: Baked Danish veal with Skagenham, spinach and dijon, Carved at the table and served with spring vegetables, homemade bearnaise sauce and morrel sauce and homemade french fries. Mine. 2 Persons of the same piece of meat (cooking time about 40 minutes). Pr. person: 398 kr. (min. 2 people).

 

POCHED WESTCOAST TURBOT, filleted at the table and served with bundle of white asparagus, freshly-peeld shrimp, green herbs and classic sauce hollandaise and spring vegetables. Pr. Person: 498 kr.

 

PASTRY CHEF`S SIGNATURE DESSERT: Rhubarb pie burnt with meringue and served with Elderflower sorbet. 148 -

 

 

 

 

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