AN EVENING AT NORRLYST
Based on the best autumn ingredients
4 courses
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NORRLYST SIGNATURE TATARE
raw beef from Himmerland, almond and salted gooseberries // 140
2018 Alta Vista, Vive, Cabernet Sauvignon
CONFIT DUCK
Kale from Kiselgården, baked garlic and sauce of gizzard and parsley // 145
2021 Les Berchets, Chardonnay-Colombard
FRIED HADDOCK
salt-baked celeriac, truffle purée and red wine sauce // 185
2021 Maison Barboulot, Chardonnay
MANDARIN SORBET
salted caramel and spice cake // 100
2020 Ch. Moulin Caresse, Cotes de Montravel Semillon
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An evening at Norrlyst // 450
Wine menu 4 glasses // 325
Juice menu 4 glasses // 175
Filtered water ad libitum still or sparkling // pr. pers. 25
A GREEN EVENING AT NORRLYST
Based on autumn’s best green ingredients
4 courses
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BEETROOT FROM KISELGÅRDEN
goat cheese and pickled mustard seeds // 140
2020 Hierbas Locas, Chardonnay, Castilla – La Mancha
CONFIT JERUSALEM ARTICHOKES
Kale from Kiselgården, baked garlic and sauce of vegetables and parsley // 145
FRIED CAULIFLOWER
oyster hat, salted almonds and airy sauce on truffle // 185
2021 Rebel, Riesling, – Columbia Valley, Washington State
ICE CREAM ON HAZELNUTS
Crunchy cocoa and pickled cherries with rosehip // 100
Pineau des Charentes 5 years White
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A green evening at Norrlyst // 450
Wine menu 4 glasses // 325
Juice menu 4 glasses // 175
Filtered water ad libitum still or sparkling // pr. pers. 25
