Snacks
Crustade with herb cream, salmon & cress
Crispbread with cream cheese & air-dried ham
Crispy chicken skin with dill emulsion & pickled green strawberries
all three// 125
Norrlyst i Tårnet Menu
Beef tartare with almonds, pickled currants, tarragon & horseradish
Homemade sourdough bread with whipped butter
–
Creamy pearl barley with truffle, pickled beech hats & fried mushrooms
or
Ravioli filled with langoustine & langoustine bisque with dill oil +100
–
Hake with confit potatoes, fried leek & blanquette with trout roe and chives
or
Beef tenderloin with pumpkin puree, roasted parsnips, sauce Bordelaise and potato compote stirred with browned butter & herbs +125
–
Lemon curd tart with baked white chocolate and mandarin and yuzu sorbet
Menu 495
1glass of champagne + 4 glasses wine menu 525
Wine menu 4 glasses 425
Norrlyst i Tårnet green menu
Variation of beetroot with stracciatella, hazelnuts and balsamic glaze with star anise
Homemade sourdough bread with whipped butter
–
Creamy pearl barley with truffle, pickled beech hats & fried mushrooms
–
Baked celeriac with creamy white bean puree, pickled cabbage from Kiselgården, fried mini fennel & caramelized onion sauce
–
White chocolate mousse, dark chocolate sorbet, lemon balm marinated blackcurrants and caramelized hazelnuts
Menu 495
1glass of champagne + 4 glasses wine menu 525
Wine menu 4 glasses 425
A la carte
Homemade sourdough bread with whipped butter // 45
Beef tartare with salted almonds, pickled ribs, tarragon mayonnaise, cress & horseradish // 135
Variation of baked, pickled & raw beets with stracciatella, roasted hazelnuts & apple & star anise glaze // 135
Creamy pearl barley with truffle, pickled beech hats & fried mushrooms // 145
Ravioli filled with lobster & lobster bisque with dill oil // 245
–
Hake with confit potatoes, fried leek & blanquette with trout roe and chives // 220
Baked celeriac with creamy white bean puree, pickled cabbage from Kiselgården, fried fennel & caramelized onion sauce // 220
Beef tenderloin with pumpkin puree, roasted parsnips & classic sauce Bordelaise withwith potato compote stirred with browned butter & fresh herbs // 345
Dessert and cheese
Lemon curd tart with baked white chocolate and mandarin and yuzu sorbet //120
White chocolate mousse, dark chocolate sorbet, marinated blackcurrants in lemon balm and caramelized hazelnuts // 120
Selection of three cheeses // 120
Groups over 8 people please order the evening menu.
All menus can be made pescatarian, vegetarian and vegan, if informed in advance