Dinnermenu
Monday – Saturday opening hours are 5.30 pm. – 11.00 pm. (last kitchen orders are at 9.00 pm.).
Groups of 8 people or more must pre-order menu no later than 4 days prior to arrival.
SNACKS
SNACKS
Root vegetable crisps, salted almonds & Gordon Picante olives
65,-
NORTH ATLANTIC SNACKS
Canapé with lingonberry-cured venison, pickled lingonberries & green wood sorrel.
Dried fish with whipped butter & fresh dill.
Lemon balm-marinated cucumber, butternut squash cream & cress
95,-
STARTERS
SALMON CEVICHE
Cloudberry vinaigrette, celeriac chips tossed in nori seaweed, roasted pumpkin seeds & shiso cress
145,-
DEER TARTARE
Mixed with sea buckthorn vinaigrette, pickled pearl onions, shallots, chives, tempered egg yolk & fresh herbs.
175,-
RED DEER
Lingonberry-cured red deer carpaccio, salsify cream, deep-fried kale & pickled yellow squash
135,-
LOBSTER SALAD
Accompaniments to come.
145,-
LANGOUSTINES
Butter-fried Norway lobster tails, rosé-glazed fennel, deep-fried lovage, Norway lobster glace & dill oil.
175,-
MAIN COURSES
FISH OF THE DAY
Sautéed cauliflower variations, confit Jerusalem artichoke, steamed asparagus broccoli & elderflower beurre blanc. Served with Hasselback potatoes.
265,-
FISH & CHIPS
Pommes frites, crispy salad & homemade tartar sauce
195,-
“STJERNESKUD”
Fried plaice, hand-peeled shrimps, cold-smoked Faroese salmon, tomato mayo & lemon
210,-
SEAFOOD PLATTER
Must be pre-ordered 2 days in advance
2 oysters with vinaigrette
Pan-fried scallop
half Norway lobsters
Crab claws
Greenlandic peel-your-own shrimp
White wine steamed mussels
Served with salad, aioli & Nordic salsa
599,- per person
To be ordered for a minimum of 2 people
Not on mondays.
LAMB
Roasted lamb rump, Hokkaido pumpkin purée, pickled Hokkaido pumpkin, sautéed chanterelles & cognac lamb sauce. Served with Hasselback potatoes.
265,-
LANGOUSTINES
12 halves oven-baked langoustine, crisp salad & homemade aioli. Served with salad & pommes frites
245,-
DEER TARTARE
Mixed with sea buckthorn vinaigrette, pickled pearl onions, shallots, chives, tempered egg yolk & fresh herbs. Served with French fries & aioli.
210,-
DESSERTS
POMELO
Pomelo with buttermilk cream, honey-thyme syrup & rye bread crumble with poppy seeds.
135,-
CHEESE
3 cheeses with homemade compote & Icelandic rye bread
105,-
FINANCIERS
Financiers, skyr sorbet, white chocolate & raspberry ganache and lemon-marinated pear.
145,-
MENUER
SEASONAL MENU
BIG EVENING MENU
Snacks and a glass of crémant, 3 courses, wine pairing , still/sparkling water & coffee and sweats
CRÉMANT & SNACKS
Canapé with lingonberry-cured venison, pickled lingonberries & green wood sorrel.
Dried fish with whipped butter & fresh dill.
Lemon balm-marinated cucumber, butternut squash cream & cress.
SALMON CEVICHE
Cloudberry vinaigrette, celeriac chips tossed in nori seaweed, roasted pumpkin seeds & shiso cress
Choose between
FISH OF THE DAY
Sautéed cauliflower variations, confit Jerusalem artichoke, steamed asparagus broccoli & elderflower beurre blanc. Served with Hasselback potatoes.
or
LAMB
Roasted lamb rump, Hokkaido pumpkin purée, pickled Hokkaido pumpkin, sautéed chanterelles & cognac lamb sauce. Served with Hasselback potatoes.
POMELO
Pomelo with buttermilk cream, honey-thyme syrup & rye bread crumble with poppy seeds.
COFFEE & SWEETS
Coffee/te & sweets
825,-
SMALL EVENING MENU
3-course menu with matching wine pairings and filtered still or sparkling water
SALMON CEVICHE
Cloudberry vinaigrette, celeriac chips tossed in nori seaweed, roasted pumpkin seeds & shiso cress
Choose between
FISH OF THE DAY
Sautéed cauliflower variations, confit Jerusalem artichoke, steamed asparagus broccoli & elderflower beurre blanc. Served with Hasselback potatoes.
or
LAMB
Roasted lamb rump, Hokkaido pumpkin purée, pickled Hokkaido pumpkin, sautéed chanterelles & cognac lamb sauce. Served with Hasselback potatoes.
POMELO
Pomelo with buttermilk cream, honey-thyme syrup & rye bread crumble with poppy seeds.
675,-
Add crémant & snacks 135,-
Add Coffee/te & sweets 70,-
3 COURCES
SALMON CEVICHE | FISH OR LAMB | POMELO
445,-
Enjoy a cozy evening in beautiful surroundings with views over the water, where we indulge your taste buds.
Parties of 8 people or more are required to pre-order their menu no later than 4 days prior to arrival.
We look forward to welcoming you!