Nordic Village – November and December 2025 Menu
- Canape- Deviled Egg
- Caviar, Pickled Onion, Crispy Pork Skin, Dill
- First Course: Smorgasbord
- Danish Seeded Rye Bread, Flatbrød, Farmers Cheese, Cultured Butter, Refrigerator Pickles, Dill-Fermented Cabbage Smoked White Fish (Trout Roe, Horseradish, Caper, Lemon, Dill), Country Pate (Chicken Liver Mousse, Whey Panna Cotta, Spruce Tip Honey Mustard), Venison Tartare (Cornichon, Whole Grain Mustard, Spruce Tip Capers, Parsley, Brown Butter Egg Yolk), Beet Salad (Roasted & Pickled Beets, Creme Fraiche Dressing, Caraway Streusel, Chervil), Pickled Herring Salad (Curry, Celery, Green Apple, Parsley)
- Second Course: Doppi Gryta (Dip in the Pot)
- Venison Consommé with Root Vegetables, Danish Seeded Rye Bread
- Main Course: Family Style
- Duck & Foie Gras Swedish Meatballs (Buttered Egg Noodles, Gravy, Lingonberries), Loimulohi (Cedar Plank Salmon with Spiced Maple Glaze), Wild Rice Pilaf (Sunchokes, Sunflower Seeds, Leeks, Parsley), Fennel & Apple Salad, Duck Fat Brussel Sprouts, Glazed Root Vegetables, Aquavit Beurre Blanc
- Dessert Course: Family Style
- Rosettes & Krumkake (Gjetost Caramel, Cranberry Coulis) and Kvæfjordkake “World's Best Cake” (Toasted Almond, Vanilla Custard, Wild Berry Compote)