AN EVENING ON NORRLYST
15 November 2021 – 25 January 2022
Based on the best ingredients of the season
4 dishes
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NORRLYSTS SIGNATURE TATARE
raw beef from Grambogård, almonds and grilled onions // 140
Nero d’Avola, Solea – Cantina Cellaro – Sicily, Italy
FRIED NORWEGIAN SCALLOP
Cabbage, walnuts and shore crab sauce on warm spices // 145
Charddonay, Mas des Tannes Classique – Les Domaines Paul Mas Languedoc – Roussillon – France
FRIED DUCK BREAST & CONFIT LEG
grilled leeks, pear, onion puree and sauce on baked garlic // 185
Negroamaro, Sessola – Casa Vinicola Butter SpA – Apulia, Italy
BLACKCURRANT FROM SUMMER 2021
cocoa sorbet, chocolate cream and “golden caramel” // 100
Sémillon, Pineau des Charentes Blanc – Château de Beaulon – Cognac, France
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An evening at Norrlyst // 385
Winemenu 4 glasses // 295
Juice menu 4 glasses // 175
Filtered water ad libitum still or sparkling // pr. pers. 25
A GREEN EVENING AT NORRLYST
15 November 2021 – 25 January 2022
Based on the season’s best green ingredients
4 dishes
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CELERIAC FROM KISELGÅRDEN
mustard herbs and sauce on crown dill // 140
Sauvignon Blanc, Adaras Aldea – Venta La Vega – Almansa, Spain
GRAIN AND CAULIFLOWER
Cabbage, salted walnuts and aromatic sauce on warm spices // 145
Charddonay, Mas des Tannes Classique – Les Domaines Paul Mas Languedoc – Roussillon, France
SALT-BAKED BEETROOT
truffle puree, salted blackcurrants and airy mushroom sauce // 185
Garnacha Tintorera, Adaras Aldea – Venta La Vega- Almansa, Spain
SALTED CARAMEL ICE CREAM
crispy parsnips and white chocolate cream // 100
Tokaji – Hétszolo, Late Harvest – Tokaji, Hungary
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A green evening at Norrlyst // 385
Winemenu 4 glasses // 295
Juice menu 4 glasses // 175
Filtered water ad libitum still or sparkling // pr. pers. 25