NOVEMBER / DECEMBER TASTING MENU from 15/11
Appetizer: Smoked scallop with almond milk, cauliflower and caviar.
Salted, light-fried cod fillet served with lion room and dried summer flowers, celery ravioli with retro cheese from Sønderhaven farm diery, and mussels and mussel soup soup.
Barly "otto" of barly from Aurion in Hjørring, turned with baked eggplant and basil, crispy norway-lobster tail, dried tomato, small spinach leaves and creamy lobster sauce.
Tatar in sliced dill from Sistrup Mølle in Farsø, served with pickled cranberries, poched egg yolk, fried capers, pickled beans and small onions, green leaves and walnut vinaigre.
STARTER 4 / MAIN COURCE 1
Roasted monkfish fillet served with compote of rosehip and quince, dried vantrèche, fried blue potato and dried apple and apple beurre blanc and green oil.
MAIN COURCE 2
Whole calf tenderloin marinated in puree of dried mushrooms from the woods served with redbeet-ribbon with pesto of parsley and marrow, jerusalem artichoke, rooted fruit chips and morrel sauce and powerful port wine glace.
The evening's selection of French cheese specialties from our cheese supplier since 1998, Philippe Olivier Fromagerie in Boulogne-sur-Mer, a 4th generation cheese trade that ripens and develops specialties from many small producers throughout France. Presented at the table from the stroller. Many different cheeses served with olive, homemade fruit bread and quince potatoes.
DESSERT BY PASTRY CHEF FABIAN CHEVREUIL
Dessert appetizer: Miniature lemon pie, burned at the table.
Dessert main course: Valrhona chocolate "Snowball" filled with Valrhona chocolate mousse, Mandarin marmalade and green appel sorbet, served on vanilla panna cotta and chocolate branches in snowy landscape.
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.
ANNIVERSARY ENJOYMENT PACKAGE
Champagne Moët & Chandon for welcome and appetizer. Tasting menu and accompanying wine menu with wines from producers whom we have had a special love over the years. Nespresso gourmet coffee / Nigiro the with the pastry's three kinds of homemade sweet.
4 dishes: 1298 kr. / 5 dishes: 1498 kr. / 6 dishes: 1698 kr. / 7 dishes: 1898 kr.
Supplement for upgrade to the luxe wine menu: + 200 DKK per person.
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 envelopes 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 SALAT: 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 SOMKED SALMON: Carved at the table and served with spinach a la creme with dill, sour cream and toast. 178 kr.
BRAIZED WEAL LEG
Braised calfleg (carved at the table) with herbs, thyme and tomato, served with heavy sauce from the preparation and potato pudding with truffle.
Cooking time approx. 45 minutes; We recommend that you choose the starter for this right. Minimum 2 persons. Pr. Person 298 kr.
Fully baked beef tenderloin (carved at the table) with thyme and herbs served with two sauces - homemade bearnaise and our classic red wine garnish with thyme - homemade large french fries and winter vegetables. Cooking time approx. 40 minutes; we recommend the dessert to the wait). Pr. envelope 298 kr. (min 2 envelopes)
Macrobond with Valhrona chocolate ice cream and passion fruit roasted meringue and baked / flamed at the table with vodka and passion fruit liqueur. Raspberry puree. 168 kr.
Monday-Thursday from kl. 17:30
Salad of salted beetroot and pickled apples with pieces of our own homemade salmon, dill, lemon, whipped sourcreme and fresh horseradish.
Braised duck leg, served with glazed red cabbage cooked in berry juice, puree of pumpkin and sweet potatoes and duck gravy sauce.
Pastry chef Fabian Chevreuil's Prune tart served with signature chocolate and white chocolate ice cream.
2 dishes: 298 kr. 3 dishes: 348 kr.