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Wednesday 11:00 - 01:00

 

AUTUMN TASTING MENU served from 10/9 2018

 

Starter 1

Thin slices of Wagyu beef from Nibe, served with Swedish whitefish roe, poched egg yolk of local eco-eggs with pepper and lemon, pickled new onion and beans, wild watercress and local fjord oyster emulsion.

 

Starter 2

Norway lobster soup with pumpkin, cognac and thyme served with roasted fresh corn, dried tomatos and pieces of burned lobster on terrine of poached oxtail.

 

Starter 3

Braised Danish wildlife duck from Danish manisons served on puree of Jerusalem artichoke with pieces of apple, pickled fresh lingonberries, forest mushrooms, dried apple, crisp Jerusalem artichokw and green leaves.

 

Starter 4 / Maincource 1

Bread friend filet og brill with "otto" of cauliflower and braised cabbage. Served with creamy sauce of fjord mussels, smoked green oil, cabbage flakes and fried blue potato and thy eggs.

 

Main cource  2

Danish deer from Stistrup Møllegård in Farsø, marinated in olive oil, hemp and fresh juniper berries. Carved at the table and served with creamy venisson sauce with pepper, compote of quince and rosehip and autumn green.

 

CHEESE

The evening 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 fresh figs with pernod and homemade fruit bread.

 

 Tasting sweet by Pastry chef Fabien Chevreuil

Pre: Quince pie with top of fried meringue.

Elderberri glazed Danish pear, served with blackberry icecream, caramel crunch and sorbet of green apples, cinnamon crumble, blackberry, Valrhona signature chocolate and chocolate sauce.

 

TASTING MENU

4 dishes: 648 kr. / 5 dishes: 748 kr. / 6 dishes: 848 kr. / 7 dishes: 898 kr.

A la carte: Starters: 178 kr. Main course: 278 kr. Dessert / cheese: 138 kr.

3 courses (starter-main course-dessert): 598 kr.

 

ENJOYMENT PACKAGE

Champagne Ruinart R Brut to welcome. Tasting menu and associated wine menu as

well as Nespresso gourmet coffee / Nigiro the with the pastry's homemade sweets.

4 dishes: 1298 kr. / 5 dishes: 1498 kr. / 6 dishes: 1698 kr. / 7 dishes: 1898 kr.

 

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.

 

VINEMENU DE LUXE

Upgrade your wine menu (for minimum 4 envelopes with the same menu):

Vinmenu de luxe for 4 dishes: 698 kr. / 5 dishes: 848 kr. / 6 dishes: 898 kr. / 7 dishes: 998 kr. Classic big wines.

 

The Signature dishes

 

LOBSTER SALAD: Salad of 1/2 freshly cooked lobster turned at the table with, homemade tomato puree, dillpure, cucumber, avocado and baked tomato, mayonnaise, herbs and small salads. 298 kr.

 

INN`S HOME SMOKED SALMON: Carved at the table and served with spinach in creme with dill, sweet mustard sauce and toast. 178 kr.

 

BEEF WELLIGTON: Bake Danish beef tenderloin in puff pastry with the mushrooms and thyme, Carved at the table and served with autumn vegetables, homemade bearnaise sauce and red wine glass and homemade French fries. Min. 2 couvers of same piece of meat (cooking time 30-40 min.). Pr. Person: 398 kr. (min. 2).

 

LOCAL WAGUE BEEF FILET from Løgstør. 150 g light-fried fillet decorated with Beri caviar, served with sauce of goose liver and cognac and fried blue potato. 598 kr.

 

BRASIED WILDDUCK- 1/2 small forrest hunted wildduck served with venison crème sauce, pickled fresh lingon berries, waldorfsalad and roasted small potatoes. 198 kr.

 

BAKED ALASKA: Macron put together with chocolate ice cream and raspberry sorbet in Italian meringue flamed at the table with raspberry brandy. 168 kr.

 

LIGHT MENU

(The light menu with simple ingredients)

Starter 1: Redbeet-marinated cod fillet with Chinese radish crudite and mustard sauce.

Starter 2: Barly "otto" in Jerusalem artichoke cream and picked smoked chicken and chips.

Main course: The “Wienerschnitzel” of 150 g calves legs served with roasted small potatoes, lemon, capers, boneless herring and horseradish.

Dessert: Fabien's pear pie served with cinnamon icecream and black currant pure.

4 dishes: 398 kr. 3 dishes: 368 kr. 2 dishes: 338 kr.

Menu with associated wine menu with everyday wines:

4 dishes: 598 kr. 3 dishes: 528 kr. 2 dishes: 468 kr.