Dinner
For dinner we serve our 4 course Norrlyst menu and our 4 course green Norrlyst menu.
Our menus are always full of contrasts and are based on good Danish ingredients and we prepare them with respect for taste. It all ends in the great meal and gastronomy that is understandable.
NORRLYST
EVENING MENU
Tartare, sprat cream, malt crisp and pickled pearl onions
Sourdough bread from Cadence Bakery with fermented butter
–
Scallop, Danish seaweed, chicken consommé, trout roe and white currants
–
Fried cod, cabbage from Kiselgården, celery puree and beurre blanc
or
Red deer fillet with radicchio, flower sprouts, glazed salsify roots and marrow sauce + 125
–
Danish Ingrid Marie apples with almond cream and hay ice cream
NORRLYST
GREEN EVENING MENU
Beetroot from Kiselgården with hazelnuts, malt and kefir cream
Sourdough bread from Cadence Bakery with fermented butter
–
Creamy cauliflower soup, fermented potato and truffle
–
Gratinated cabbage, aged cheese from Arla Unika, broad beans, cabbage shoots, blanquette on browned butter
–
Seasonal kefir ice cream, rose-infused caramel, crispy Jerusalem artichokes.
Menu 495
Wine menu 4 glasses 425
Champagne & Wine menu 4 glasses 525
Filtered water ad libitum with or without soda per person 30
NORRLYST EVENING
À LA CARTE
Snacks
Antonius Baerii caviar 20 grams, kefir cream, shallots and blinis 450
Macaron with organic chicken liver parfait and quince 75
Crustade with marinated lobster and smoked cheese cream 75
Crustade with cream on gecko cheese from Arla unika and karl johan mushrooms 75
Sardines from Catch No.2 with lemon mayonnaise and wild garlic capers 75
Seaweed waffle with smoked crab and salted lemon 75
Charcuterie from Troldgaarden 65
Pickled baby peaches 45
Dishes
Sourdough bread from Cadence Bakery with fermented butter from Arla Unika 45
Tartare, sprat cream, malt crisp and pickled pearl onions 110
Beets from Kiselgården with hazelnuts, malt and kefir cream 110
Scallop, Danish seaweed, chicken consommé, trout roe and white currants 135
Creamy cauliflower soup, fermented potato and truffle 135
Fried cod, cabbage from Kiselgården, celery puree and beurre blanc 185
Gratinated cabbage, aged cheese from Arla Unika, broad beans, cabbage shoots, blanquette on browned butter 185
Red deer fillet with radicchio, flower sprouts, glazed salsify roots and marrow sauce 310
Dessert & cheese
Danish Ingrid Marie apples with almond cream & hay ice cream 115
Seasonal kefir ice cream, rose-infused caramel, crispy Jerusalem artichokes 125
Selection of Danish cheeses, crispy flatbread and sweets
3 pcs / 5 pcs
110 / 150
Forest branded cream puff from Mark Hermann 35
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance