Nordic Village Dinner Menu 【RECENT ✮】

| Dish | Description | |------|-------------| | | Three varieties: mustard-dill, onion & allspice, and lingonberry. Served with boiled potato slices and chive sour cream. | | Gravlax | Salmon cured in salt, sugar, dill, and aquavit. Served with hovmästarsås (sweet mustard-dill sauce). | | Røget Ål (Smoked Eel) | If coastal village; cold-smoked, with horseradish cream and rye crisp. | | Leverpostej (Danish-style Liver Pâté) | Baked pork liver pâté with bacon lid, served with pickled beets and mushrooms. | | Kalvsylta (Veal & Pork Terrine) | Jellied terrine with allspice, served with pressed cucumber salad. | | Gubbrora (Anchovy & Egg) | Butter-fried egg topped with anchovy preserves and chives. | | Brunost (Brown Cheese) | Sweet caramelized whey cheese – sliced thin on flatbread. | | Rugbrød & Knekkebrød | Dense rye loaf and crispbreads; butter, ramson salt. | | Pickles & Preserves | Pickled ramps, cucumber, red onion; lingonberry jam; dilled mustard seeds. | DET VARME BORD – THE WARM TABLE Transition: Clear the cold dishes (except bread and butter). Bring out cast iron pots and smoking platters.

Soppa på Kantareller & Enbär – Creamy chanterelle soup with crushed juniper berries, topped with crispy fried kale. nordic village dinner menu

Våffla med Västerbottenost – thin crisp waffle with aged Västerbotten cheese and cloudberry jam. DET KOLDE BORD – THE COLD TABLE Served on wooden boards, slate, or rustic earthenware. Leave for 45–60 minutes of grazing. | Dish | Description | |------|-------------| | |