Nordic Dinner

I

Autumn Potatoes | 11
Pickled Onions, Radish, Potato Foam, and Smoked Oil
(Add Confit of Chicken $6)

Charred Mackerel | 14
Creamy and Crispy Celery, Malt, and Dandelion

Salted Raw Scallops | 16
Green Strawberries, Sunchoke, and Elderflower

Seared Duck Hearts | 15
Kale Stems, Duck Hearts, and Pickled Kohlrabi

Gravad Salmon | 17
Dill, Cucumber, Cumin and Crème Fraiche

Tartar of Beef | 19
Eye Round, Juniper Salt, Green Tomatoes, and Chervil.

II

Salt Baked Celeriac | 18
Leek, Ash, and Citrus Cream

Butter Fried Skate | 21
Butter Fried Skate, Beetroot, and Fresh Horseradish.

Slow Cooked Pork Belly | 26
Braised Pork Collar, Pumpkin, Smoked Bone Marrow, and Chanterelles.

Lamb Shank and Sweetbreads | 29
Shank of Lamb, Sweetbread Confit, Onion, Garlic, and Cauliflower.

III

USA – Cloth Aged Jasper Hill | 8
Fresh Thyme, Elderflower Gel, and Crispy Wholegrain Puffs

France – Brillat Savarin | 8
Caramelized Honey & Black Pepper Syrup, Crispy Ryebread Wafer, and Watercress

Denmark – Blue Saga Castello | 8
Raw Celery, Aged Apple Cider Vinegar, and Dill

IV

Danish ”Rødgrød” | 11
Hot Seasonal Berry Porridge, with Fresh Berries, Meringue, Whipped Cream, and Dried Herbs

Panna Cotta with Apple | 12
Goats Milk Panna Cotta, Apples, Praline, Hazelnuts, and Kale Granite

Malted Lemon Custard | 12
Lemon, Malt, White Chocolate, and Licorice

Chocolate Mousse | 13
Milk Chocolate, Blackcurrants, Salted Caramel, and Sumac

Ask about our:

Chefs’ choice 4 courses | 54
Chefs’ choice 6 courses | 68
Chefs choice 8 courses | 82