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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.

 

 

 

SPRING TASTING MENU

 

STARTER 1

Pea soup of freshly peeled green peas served with fresh potatoes poached in

butter with white sturgeron caviar, lightly smoked fresh scallop and chicken skin.

 

STARTER 2

Large white asparagus with crayfish of Læsø lobster, Hollandaise sauce, lobster syrup, spring flowers and fried salsify root.

 

STARTER 3

Tatar of North Jutland beef in thin slices with confit, local eco eggs with lemon and szechuan pepper, lump roe, water cress, limfjord oyster vinaigrette and pickled small beets.

 

STARTER 4 / MAIN COURSE 1

Skin-fried turbot fillet with grilled green asparagus, glazed small onions, turbot sauce cooked with port and red wine, whipped with butter.

 

MAIN COURSE 2

Lightly fried North Jutland veal medallion of tenderloin served with fresh carrots with top and creamy morel sauce.

 

CHEESE

Tonight's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne sur mer. Presented at the table from trolley, many different cheeses, served with Fabien's homemade fruit and nut bread as well fresh radishes with top.

 

TASTING SWEET

2 servings by pastry chef Fabian Chevreuil

 

Presweet: Classic Cream “ round” by Thise organic cream and vanilla

served with rhubarb soup.

 

Main dessert: White chocolate bouche with rhubarb grenache, pink

meringue, spring flowers, pistachio spring cake pieces and forest sorrel.

 

Head Chef Morten Nielsen

Chef Thanh Mølgaard

Pastry chefFabien 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).

 

SIGNATURE DISHES

 

WHITE ASPARAGUS

250 grams of big white asparagus served with Hollandaise sauce,

fresh herbs, hand-peeled shrimp and spring flowers. 298, -

 

LOBSTER SALAD

Mortens Kro's classic with freshly cooked lobster, turned at the table.

Avocado, strawberry, basil puree, baked tomato, pickled fennel and small salads.

398, -

 

HOME SMOKED SALMON OF THE INN

The inn's home-smoked salmon, sliced at the table served with green asparagus, sweet mustard sauce, fresh herbs and toast. 198, -

 

EKSTRA:Purchase: 30 grams of White Sturgeron caviar. 498, -

Fits well for 2 persons, which are a little extra delicious for the asparagus, salmon or lobster dishes.

 

FRIED BEEF CHOP

Roasted Beef chop fried with onion and thyme sliced at the table and served with homemade Bearnaise and morel sauce.

Fresh potatoes and spring vegetables.

Mine. 2 people of the same piece of meat (frying time 30-40 min.).

Pr. persons 398 kr.

 

VALRHONA CHOCOLATE CLOUD

Valrhona chocolate cloud with soft caramel core served with fresh berries and cherry syrup. 168, -

 

 

 

 

 

 

 

 

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 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.