Mortens Kro's 20th Jubilee's Tasting Menu
(10/11 Mortens Kro turn 20 years and we celebrate it in October from 10/10 until November 15/11 with this fall menu filled with memories)
Appetizer: Angel on a horseback
(From the cookbook "The culinary temptations of the girls", 2000)
Lightly smoked scallop served with pickled elderberries and foamy soup of mussels with dillflower
(From Nomination Dinner of the Year 2017: Variation over trial, served in 2002)
Barly "otto" of barlycorn from Aurion in Hjørring served with crispy lobster tail, spinach purée, retro cheese from Sønderhaven Gårdmejeri, cabbage flakes and lobster sauce.
(Mortens Kro classic from the time in Mølleå, made the first time in 2008)
Tatar of Wagyu from Nibe in thin slices, decorated with pickled cranberries, real caviar on crispy chicken skin, poched egg yolk with pepper and lemon and pickled onions and watercress.
(Seasonal variation over dish served to Nomination Dinner of the Year's Restaurant 2017)
STARTER 4 / MAIN DISH 1
Skin roasted broth with a compote of quince and rosehip served with curry / apricot sauce, fried blue potato, green herbs and puree of baked pepper.
(Mainly from the first cookbook "Seductive Weekend food for 2", 1997 - served at Mortens Kro in 1997)
MAIN DISH 2
Fried Danish Calf filet Marinated in Basil, served with baked eggplant, dried tomato, Jerusalem artichoke and chips, and basil mousseline sauce and strong calf-glace.
(Simple but good - a Mortens Inn classic from the years in Algade and Mølleå,
served the first time in 2002 and made in the cookbook "Sensual moments" from 2002)
The evening's selection of French cheese specialties from Philippe Olivier Fromagerie in Boulogne-sur-Mer, presented at the table, many different cheeses served with olives,
compote of rosehip and homemade fruit bread
(The first time we served cheeses from Phillipe Olivier, have been in Algade since 1998 - and we still do that with a big smile)
TASTING SWEET by Pastry chef Fabian Chevreuil
Pre: Sliced pears, quiches and apples compressed in cider, gratin with vanilla sabayonne sauce.
(Variety of dessert made in cookbook seductive weekend food for 2 from 1997)
"Chef of the Year 1996" dessert cake in a remake of our French pastry chef Fabian Chevreuil:
Macron, Valrhona chocolate, meringue, raspberry puree, raspberries sorbet.
(Served in several variants, especially in 1997 winning sweet from titel chef of the year 1996)
4 dishes: 648 kr. / 5 dishes: 748 kr. / 6 dishes: 848 kr. / 7 dishes: 898 kr.
A la carte: Starters: 178 kr. Main courses: 278 kr. Dessert / Cheese: 138 kr.
3 courses (starter-main course-dessert): 594 kr.
20 YEARS ANNIVERSARY PACKAGE
Champagne Moët & Chandon Vintage 2008 for welcome and appetizer. Anniversary tatsting menu and accompanying wine menu with wines from producers that we have had a special love over the years. as well as Nespresso gourmet coffee / Nigiro the with the pastry's 3 kind of homemade sweet.
4 dishes: 1298 kr. / 5 dishes: 1498 kr. / 6 dishes: 1698 kr. / 7 dishes: 1898 kr. Try us with the garment for the luxe wine menu - minimum 4 people and the same dishes for all 200 kr. Per person per right.
RELATED CLASSIC MORTENS INN WINE MENU: Pr. glass 118 kr. Wine menu for 3 dishes: 354 kr. / 4 dishes: 472 kr. / 5 dishes: 590 kr. / 6 dishes: 698 kr. / 7 dishes: 798 kr.
VINMENU DE LUXE
Upgrade your wine menu (for minimum 4 persons
with the same menu): Vinmenu de luxe for 4 dishes: 698 kr. / 5 dishes: 798 kr. / 6 dishes: 898 kr. / 7 dishes: 998 kr. Classic big wines.
THE SIGNATURE DISHES
LOBSTER SALAD: Salad of 1/2 freshly cooked lobster touched at the table, homemade tomato puree, dill, avocado, baked tomato, pomegranate, mayonnaise, herbs and small salads. 298 kr.
INNS HOME SMOKED SALMON: Tranched at the table and served with spinach a la creme with dill, Roship compote and toast. 178 kr.
BEEF WELLINGTON: Bake Danish beef tenderloin with calvesouffle with truffle and thyme, tranched at the table and served with autumn vegetables, homemade bearnaise sauce and puchini mushroom sauce as well as homemade French fries. (Frying time 20-30 min.). Pr. person: 298 kr.(minimum 2 Persons)
LOCAL WAGYU STEAK of 200 G Wagyu filet from NIBE - served with seasonal green and sausage bearnaise and homemade French fries 598, - (as long as stock is served only red-light fried)
TATAR of Wagyu from Nibe, turned at the table and served with pickled cucumber, capers, parsley and dijon mustad, decorated with real caviar, marinated salads and crispy french fries.
BAKED ALASKA - Macrobond with Valrhona chocolate ice cream, raspberry pure, peach orbet and Italian meringue flamed at the table with peach liqueur.
Monday-Thursday from kl. 17:30
Jerusalem artichoke soup served with pickled spicy pork - chips and basilum pouré.
Cock in wine - Coq au wine - with herbs, small onions and thyme in rich red wine sauce served with potato pouré.
Fresh baked chocolate fondant with bleeding center served with orange / apricot ice cream and crystallized chocolate.
The starter: 128 kr. Main course: 178 kr. Dessert: 68 kr.
2 dishes: 298 kr. 3 dishes: 348 kr.