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

2020 Terrapura, Chardonnay, – Valle de Curicó

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

wine list
book table