Mortens Kro

Original name: FORRET 1

Spanish potato omelette with pickled red pepper served with thin slices of our home-smoked salmon, creme fraiche 48% from Naturmælk and Swedish Calix caviar. Dill oil and small salads.

Original name: FORRET 2

Cauliflower gratin with vanilla served with roasted Læsø langoustines, shavings of amber cheese from Thyborøn, corn salad, creamy lobster sauce.

Original name: FORRET 3

Elongated tartlet filled with forest mushrooms, confit wild duck from North Jutland manor houses, served with duck skin sauce, pickled lingonberries and autumn truffle.

Original name: FORRET 4 / HOVEDRET 1

Breaded swordfish fillet served with baked beef tomato, fried basil, fennel crudité, white tomato Beurre Blanc and basil oil.

Original name: HOVEDRET 2

Veal tenderloin baked in puff pastry with forest mushrooms served with Karl Johan sauce, rosehip puree and the garden's autumn harvest of vegetables.

Original name: OSTE

Tonight's selection of French cheeses from Philippe Olivier Formagerie in Bourlogne sur mer. Presented at the table from a cheese trolley, many different varieties to choose from. Served with plum compote and our homemade fruit/nut bread.

Original name: Forret 1

Spanish potato omelette with pickled red pepper, creme fraiche 48% from Naturmælk, balsamic pearls, dill oil and small salads.

Original name: Forret 2

Cauliflower gratin with vanilla, autumn truffle, shavings of amber cheese from Thyborøn, corn salad, creamy lobster sauce.

Original name: Forret 3

Elongated tartlet filled with forest mushrooms, pickled lingonberries and autumn truffle.

Original name: Forret 4

Breaded halloumi cheese with baked beef tomato, fried basil, fennel crudité, white tomato Beurre Blanc, basil oil.

Original name: Hovedret

Braised savoy cabbage with herbs, roasted Piemonte hazelnuts and dill sauce.

Original name: Oste

Tonight's selection of French cheeses from Philippe Olivier Formagerie in Bourlogne sur mer. Presented at the table from a cheese trolley, many different varieties to choose from. Served with plum jam and homemade fruit/nut bread.

Mini magnum with pistachio ice cream dipped in Valrhona chocolate, garnished with gold and pistachios.

Original name: Signatur østers

Lightly poached with summer apples, rose hips and sour cream. Champagne Ruinat Rose.

Original name: Kammusling

Lightly salted hand-caught scallop with Comice pear, parsley and Gold caviar from ROGN.

Original name: Rørt hummersalat

Of freshly boiled lobster with avocado and berries, pickled fennel and basil.

With Cremefraiche 48% virgin lobster tartare, wagyu beef tartare, horseradish and White Sturgeon caviar. Champagne Krug Le Grand Cuvee ED 173.

With pistachio ice cream dipped in Valrhona chocolate, garnished with gold and pistachios. Topped with Gold Caviar from Danske Rogn.

Original name: Flamberet Rheine Claude Blommer

With cane sugar, Valencia almonds, pistachios, 23-year-old Ron Zacapa served with the patisserie's whipped vanilla ice cream with Polynesian vanilla. 2004 Madeira Malvazia sweet, Pereira d'Oliveira.