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Sarfalik Menukort Vinter 2019-Web

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Sarfalik Menukort Vinter 2019-Web MENU & VINE ASASARPUT ISERTUTIT Nuannaarutigaarput tikilluqqusinnaagatsigit sutorniartarfitsinnu isikkivigissumut ”Spisestedet Sarfalik”-imut. Imaassinnaavoq maanngarsimasutit takornariarlutit, nuierfigisakkatit angalaarfigalugit imaluunniit nammineerlutit angalallutit – nunami takormartami nunaqarlutit umaluunniit Grønland-imi, ”Kalaallit Nunaat” Inuit Nunaat – nuna tamanna kusanartoq. Neriuppugut misissuataassagitit immikkut sassaalliutigisinnaasagut aammalu viinnit pitsaalluartut nerisassat viinnillu allagartaanni ittut. Sulisugut ilinniarluarsimasut piareersimassapput ajunnginnerpaamik sullinnissannut. Nerilluarina. Maani pisortat. Dear guest It is a pleasure to welcome You to our panorama restaurant “Spisestedet Sarfalik”. You may be here as a tourist, as a business man or as a private person – living in a foreign country or Greenland “Kalaallit Nunaat” – The Country of Man – this beautiful country. We hope you will “study” the choice specialties and wines on the menu and wine card. Our well educated staff will be at your service in every way. We welcome you. The Management. Kære gæst Det glæder os at byde Dem velkommen i vor panorama-restaurant ”Spisestedet Sarfalik”. Måske er De kommet som turist, forretningsrejsende eller privatperson – boende i et fremmed land eller Grønland ”Kalaallit Nunaat” – Menneskets Land – det skønne land. Vi håber, De vil ”studere” de særlige specialiteter og udsøgte vine i menu- og vinkortet. Vort veluddannede personale vil være parat til at betjene Dem på bedste måde. Vi byder Dem velkommen. Direktionen. COCKTAILS DKK Cosmopolitan .......................................................... 135 Dark´n Stormy ......................................................... 145 White Russian ......................................................... 115 Mojito ..................................................................... 125 Dry Martini Cocktail ................................................. 125 Espresso Martini ..................................................... 135 CHAMPAGNE & MOUSSERENDE CHAMPAGNE & SPARKLING WINE DKK 1/1 ½ Piper Heidsieck, Monopole Blue top, Champagne 20 cl. ..................................................... 168 Calixte, Crémant d’Alsace ............................................. 425 Moët & Chandon Impérial, Brut ............................................... 695 André Clouet, Brut Grand Réserve, Bouzy, Champagne ................................................................. 725 395 André Clouet Brut Rose, Bouzy, Champagne ................... 795 Veuve Clicquot, ‘Yellow Label’, Rheims, Champagne ......... 885 Dom Perignon, Epernay Champagne 2006 ..................... 1.995 Pol Roger, ‘Sir Winston Churchill’, Epernay, Champagne 2002 ....................................................... 1.695 Pol Roger Rich, Demi-Sec, Epernay, Champagne ............. 875 Louis Roederer, ‘Cristal’, Reims, Champagne 2007 ............ 2.825 old size new size SARFALIK TASTING MENU Appetizer Appetizer Snekrabbe GrøntSnekrabbe æble, Icewine, fennikel, parmesan Snow Grønt Crabæble, Icewine, fennikel & parmesan GreenSnow apple, Crab Icewine, fennel, parmesan Green apple, Icewine, fennel & parmesan Hellefisk Sashimi,Hellefisk bacondashi, tang, syltet shitake, sprødt skæl GreenlandicSashimi, bacondashi, halibut tang, syltet shitake & sprødt skæl Sashimi,Greenlandic bacondashi, halibut seaweed, pickled shitake, crispy scales Sashimi, bacondashi, seaweed, pickled shitake & crispy scales Moskustatar TørretMoskustatar moskus, gravad æggeblomme, tyttebær, sennep, kapers,Tørret moskus, rensdyrlav gravad æggeblomme, tyttebær, sennep, Muskkapers tatar & rensdyrlav DriedMusk musk, tatar cured egg yolk, cowberries, mustard, capers, reindeer lichen Dried musk, cured egg yolk, cowberries, mustard, capers and reindeer lichen Torsk LapsangTorsk the, grønkål, skorzonerrod, brændt mælk CodLapsang the, grønkål, skorzonerrod & brændt mælk LapsangCod tea, curly cale, scorzonera, burnt milk Lapsang tea, curly cale, scorzonera & burnt milk Lammeryg og bryst fra Narsaq Porrer,Lammeryg jordskokker, og bryst dild fra - og Narsaq lammeglace SaddlePorrer, and jordskokker, breast of dilda Narsaq & lammeglace Lamb Leeks,Saddle Jerusalem and breast artichokes, of a Narsaq dill and Lamb lamb glace Leeks, Jerusalem artichokes, dill with a lamb glace Nougat og kirsebær Portvin,Nougat macadamianødder, og kirsebær honning NougatPortvin, and macadamianødder cherries & honning Port,Nougat macadamia and cherries nuts, honey Port, macadamia nuts & honey En sød afslutning AEn sweet sød afslutningending A sweet ending 6 retter Six courses ................................................. Menu 745 Vinmenu 685 DKK Oste til menu Cheeses for menu ........................................................... 95 - udvalgt glas vin - selected wine, 1 glass ........................................................ 125 Tastingmenu bestilles af hele bordet inden klokken 21.00 The tasting menu is subject to order by the entire party before 9.00 p.m. BRASSERIE MENU BISTRO MENU DKK Skaldyrsalat med ristet surdejsbrød Tørret tomat, syrnet fennikel Shellfish salad with toasted sourdough bread Dried tomato, soured fennel ........................................................................... 145 Cremet jordskokkesuppe Trimbach, Gewurztraminer, Alsace ½ fl./bl. Ristet bacon, timian, syltet løg Creamy Jerusalem artichoke soup Fried bacon, thyme, pickled onions .................................................................. 140 / 210 Sarfaliks fiske- og skaldyrsgryde Dildkogte kartofler, fennikel, aioli, sprøde croutons Sarfalik’s fish and shellfish stew Potatoes boiled with dill, fennel, aioli, crispy croutons ........................................ 265 Vildtpølse Kartoffelpuré, syrnet kål, syltede sennepsfrø, sennepssky Game sausage Potato puree, soured cabbage, pickled mustard seeds, mustard jus ................... 245 Schnitzel a la HHE Ristede kartofler, kapers, peberrod, citron, grønne ærter Schnitzel the HHE way Roasted potatoes, capers, horseradish, lemon, green peas ............................... 265 FORRETTER STARTERS DKK Snekrabbe Grønt æble, icewine, fennikel, parmesan Snow crab Green apple, icewine, fennel, parmesan ............................................................ 175 Hellefisk Sashimi, bacondashi, tang, syltet shitake, sprødt skæl Greenlandic halibut Sashimi, bacondashi, seaweed, pickled shitakes, crispy scales ............................ 170 Moskustatar Tørret moskus, gravad æggeblomme, tyttebær, sennep, kapers, rensdyrlav Musk tatar Dried musk, cured egg yolk, cowberries, mustard, capers, reindeer lichen ................................................................................... 185 Nyd et glas mens du beslutter dig… Lad roen falde på, og tag dig god tid til at kigge menukortet igennem. Vores sommelier, Martin Reimer, foreslår et glas Trimbach mens menuen læses igennem. Den sprøde og elegante Riesling fra Alsace sætter scenen for en god aften Enjoy a glass while you decide… Let calmness wash over you and take your time looking through our menu. Our sommelier, Martin Reimer, will suggest a glass of Trimbach while you read through the menu. The crisp and elegant Riesling from Alsace will set the scene for an enjoyable evening. HOVEDRETTER MAIN COURSES DKK Torsk Lapsang the, grønkål, skorzonerrod, brændt mælk Cod Lapsang tea, curly kale, scorzonera, burnt milk ................................................. 265 Lammeryg og bryst fra Narsaq Porrer, jordskokker, dild- og lammeglace Saddle and breast of a Narsaq Lamb Leeks, Jerusalem artichoke, dill and lamb glace ................................................. 285 Svampebarderet rensdyr Græskar, svampe, rosenkål, tyttebærvinaigrette Mushroom-barded reindeer Pumpkin, mushrooms, brussel sprouts, cowberry vinaigrette ............................. 295 Vi hjælper gerne med forslag til gode vine… Måske du allerede har din egen favorit? Ellers er tjenerne i restauranten altid behjælpelige med gode råd og ideer til aftenens vine. Sommelier på Spisestedet Sarfalik, Martin Reimer, forklarer hvordan han vælger sine vine til en konkret menu. Han ser ikke kun på hovedingrediensen, men tager elementerne med i betragtning. Har du f.eks. valgt torsk som forret, er det værd at vurderer valget af vine i forhold til skorzonerrod og brændt mælk, som er blandt elementerne på tallerkenen. Sødmen og snerten af ”brændt protein” går f.eks. godt til den Sydafrikanske Paradiskloof der med sin feminine og lette elegance går rigtig godt i spænd med elementerne på tallerkenen. We are happy to suggest the perfect wine… You may already have your own favourite? If not, the waiting staff in the restaurant are always on hand to offer good advice and ideas for the evening’s wines. The sommelier at Spisestedet Sarfalik, Martin Reimer, explains how he selects his wines for a specific menu. He does not only look at the main ingredients, but takes all of the different elements into consideration. For example, if you have chosen cod as a starter, it is worthwhile considering the choice of wine in relation to the salsify and burnt milk, which are among the elements on the plate. The sweetness and hint of “burnt protein” goes well with the South African Paradiskloof, for example, which with its feminine and light elegance goes very well in combination with the different elements on the plate. DESSERTER DESSERT DKK Grønlandsk kaffe a lá Sarfalik Hvid chokolade, friskost, citrus Greenlandic coffee Sarfalik-style White chocolate, creme cheese, citrus ...........................................................
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