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
Danish beef tartare from North Jutland, cress emulsion, pickled beetroot and crispy malt
Fluffy Manitoba bread and whipped browned butter with buttermilk
–
Pearl barley risotto with fried scallop, sea goose from Arla Unika, Portobello and pickled Hokkaido pumpkin
–
Fried haddock, Sauce Royale with mustard seeds and trout roe, fried Jerusalem artichokes and tender cabbage shoots from Kiselgaarden
or
Beef tenderloin, mushroom sauce with fermented garlic, pickled and roasted onions, bitter salad and smoked marrow + 125
–
Norrlyst chocolate cake, blood orange sorbet, roasted figs and quince’
NORRLYST
GREEN EVENING MENU
Savoy cabbage terrine, emulsion on roasted wheatgrass, horseradish, potato and crispy malt
Fluffy Manitoba bread and whipped browned butter with buttermilk
–
Pearl barley risotto, sea goo from Arla Unika, tender vegetables, portobello and pickled hokkaido pumpkin
–
Roasted baby cabbage, white beans with lovage, parsley butter, mustard seeds, pickled trumpet hats and fried kale
–
Chocolate mousse, chestnut sorbet, sea buckthorn, nougatine
Menu 495
Wine menu 4 glasses 425
Champagne & Wine menu 4 glasses 525
Filtered water ad libitum with or without soda per person 25
NORRLYST EVENING
À LA CARTE
Snacks
Homemade potato chips and seaweed mayo 40
Sardines from Catch No.2 with grilled lemon mayo 85
Charcuterie from Troldgaarden 75
Crustade with poached lobster, smoked quail egg and horseradish mayo 65
Marinated olives 40
Dishes
Fluffy Manitoba bread and whipped browned butter with buttermilk 45
Danish beef tartare from North Jutland, cress emulsion, pickled chard and crispy malt 110
Savoy cabbage terrine, emulsion on roasted wheatgrass, horseradish, potato and crispy malt 110
Pearl barley risotto with fried scallop, sea goo from Arla Unika, Portobello and pickled Hokkaido pumpkin 135
Fish of the day, Sauce Royale with mustard seeds and trout roe, fried Jerusalem artichokes and tender cabbage shoots from Kiselgaarden 185
Roasted baby cabbage, white beans with lovage, parsley butter, mustard seeds, pickled trumpet hats and fried kale 160
Beef tenderloin, mushroom sauce with fermented garlic, pickled and roasted onions, bitter salad and smoked marrow 310
Dessert & cheese
Norrlyst chocolate cake, blood orange sorbet, roasted figs and quince 125
Vegan chocolate mousse, chestnut sorbet, sea buckthorn, nougatine 115
Selection of Danish cheeses, crispy flatbread and sweets
3 pcs / 5 pcs
110 / 150
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance