Nordic Village Dinner Menu May 2026

| 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.

| Dish | Notes | |------|-------| | | Thin-shaved, quickly seared in butter. Served with wild mushroom sauce. | | Fårikål (Norway's national dish) | Lamb on the bone, cabbage, whole black pepper, cooked for hours – nothing else. Served with boiled potatoes. | | Janssons Frestelse (Jansson's Temptation) | Creamy anchovy-potato casserole; a must-have. | | Kålruletter | Cabbage rolls filled with minced pork/beef, rice, and allspice; baked in broth. | | Rødkål (Braised Red Cabbage) | Sweet-sour with apple and vinegar. | | Ristede Løg & Brunede Kartofler | Caramelized small potatoes (Danish style) and crispy fried onions. | | Lingon & Tytebær | Cold lingonberry sauce – essential with game and meatballs. | nordic village dinner menu

Soppa på Kantareller & Enbär – Creamy chanterelle soup with crushed juniper berries, topped with crispy fried kale. | Dish | Description | |------|-------------| | |

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. Served with hovmästarsås (sweet mustard-dill sauce)