AUTUMN & WINTER2016

“Takanna neriniaritsi”

FORÅR & SOMMER2016

“Takanna neriniaritsi”

”Den, som æder til han revner, står ikke til at

redde”

Inuit ordsprog

”Drenge, der stjæler fra

madgryden, bliver dårlige fangere”

Inuit ordsprog

“En ny rets opfindelse, bidrager i højere grad til menneskeslægtens lykke, end opdagelsen

af en ny stjerne”

Brillant-Savarin

“He who eats until he bursts

cannot be saved”

Inuit proverb

”Boys who steal from the stove,

become bad hunters”

Inuit proverb

“The discovery of a new dish

confers more happiness on humanity than the discovery of

a new star”

Brillant-Savarin

With our menu, we are able to offer a few well-known dishes and many innovative ones. We hope that our menu will be to your liking as it is our aim to provide you with a great experi-ence. Every time.

Apart from quenching a healthy and natural appetite, we also want to tell stories by means of our cooking. These stories are based on our keen interest in exploration of new possibilities. Stories about primary products of a particular origin. About gastronomic ambitions. About our personal interpretations of classic and new themes. And about the inspiration we draw from lots of different places; however, first and foremost from the great nature of Greenland. This urge to tell stories by means of our dishes also reflects on our menu. Our menu contains stories about, for instance, unique, local products, special methods of preparation and creative experiments which will help you understand the way we think and work in the kitchen of Restaurant Sarfalik.

Food is nourishment. For the body, naturally, but just as much for the mind. In fact, food for the mind continues to fascinate and inspire us. Fine gourmet food must challenge the palate as well as the other senses. You are challenged when the experience slowly works its way from the palate into the brain and creates immediate feelings of surprise, curiosity, desire and joy.

The team at Restaurant Sarfalik is dedicated to giving you ex-periences like this as well as that little extra that eleva-tes your existence to a level above everyday life. In short, we love to challenge you by broadening your palate’s horizon. This is the reason why we pick herbs and collect berries.

We hunt for the finest birds and land mammals, procure the freshest seafood and seek out the best suppliers. Then we experiment with the ingredients, we prepare, adjust and fine-tune – until we reach a result that meets our own expectati-ons. And after that we start looking forward to working on our next surprise for you...

We want to tell you about that. And that is the reason why our menu contains stories. This way, you also have something to read while you wait for the first – or next – course to be served.

We hope that you will think that it is worth the wait.

Enjoy and all the best

Bjørn Johansson, head chef- and the rest of the kitchen team

WE LOVE TO TELL STORIESWelcome to Restaurant Sarfalik, the very place where you are now sitting with our latest menu in your hand.

THE POLYNYA

I sit for a whilewith my paddle out by

the small polynya.I see the soft mountains

divided by a canyon,the bare, round mountains

divided by a canyon like her private parts.

I have often thought of rowing into it

just to lie down in the canyon that divides

the mountain,just lie in the middle of

the canyon in fragrant heatherand feel the warmth

of the mountain.

I sit for a while with my paddle out by

the small polynya.

Jørn Riel

ANGELICA IS GOLD IN OUR KITCHENBy Finn Jørn Jakobsen

Despite its harsh climate, Greenland offers an abundance of plants. I visit the country often and at different times of the year, and when I once again leave a snow-covered and frozen landscape, it is very moving to see the same mountains as a colour explosion on my next visit – perhaps only a couple of weeks later. This abundance of small flowers and plants is adapted to the arctic conditions, and even if it at first may seem as inhospitable conditions for vegetation, this region offers the optimal conditions for a lot of species. They develop maximally at low temperatures, and many herbs and ber-ries therefore play a central part in the Greenlandic kitchen. An increasing number of the worlds star chefs has disco-vered this, but now everyone is about to learn how to use them in contemporary cuisine. In this field too, Anne Sofie Hardenberg is the engaging focal point. At the time of wri-ting, she is working on a new recipe book, which indeed has Greenlandic herbs and berries as the general theme, whether the recipes are for starters, main courses or desserts. - It is great that our chefs at the best restaurants have ope-ned our eyes to the qualities of the Greenlandic vegetation; however, in my opinion the entire population needs to improve their skills when it comes to using the produce of our country, Annso says.Not only in the old, traditional dishes, which we of course need to safeguard, but they also need to be incorporated in the culinary traditions of today. It is, in fact, not very dif-ficult so why eat a lot of imported products when we grow some ourselves that are even healthier and tastier. More-over, our animal welfare is one of the best in the world as the animals live freely in nature. In itself, this is a quality that cannot be compared with eating meat from, for instance, battery chickens, factory calves and farm slaughter pigs. - However, the plants are also something very special. Take angelica, for instance, which is no less than the crown jewel

of the Greenlandic kitchen. First of all, it has many great qua-lities, and secondly all of it can be put to good use: the lea-ves, the the stems and the seeds. Angelica is an old Nordic name for the plant Angelica archangelica, a biennial plant in the umbelliferae family, and there is a reason why its bota-nical name means angel herb, Annso smiles. - It is beautiful, healthy and may be used in numerous ways when cooking. However, Labrador Tea, thyme, crowberries, blueberries and lingonberries are also examples of the vast variety of herbs which are available right outside our door. The Greenlandic herbs have the common feature that they are extremely po-werful due to the arctic climate. In general, Greenlandic food is very powerful so you don’t have to eat very much as you feel full in the nicest way and for a very long time, Annso emphasises. With commitment and creativity as driving forceProfessional food columnists from many countries take an interest in Anne Sofie Hardenberg’s work with Greenlandic herbs as it is seen as something unique and exotic. Thus, she has been interviewed by Italian as well as French reporters writing articles about her.

Annso decided to become self-employed back in 2004. She was heavily inspired by a Sami woman working as a cultural operator of Sami culture and way of life. She did this, for in-stance, by means of cooking, giving talks and showing moves about Sami culture. She became a source of inspiration for Annso, who now through her work as cookery book author, guest speaker, food ambassador and entrepreneur makes a great and committed effort to add new facets to the outside world’s perception of Greenland.- I am driven by my passion for cooking as I simply love to explore new possibilities offered by our local produce of great quality. Greenlandic angelica is a biennial plant which may get as high as 2.5 meters and sports a thick taproot. The root has medical qualities and stimulates the nerves, cleans the blood and im-proves the digestion. Back in the day, sailors used angelica due to the high content of vitamin C. A tradition that goes back to the Vikings who always brought angelica on their raids.

By Ivalu Duelund Qvistgaard

The cold winter weather of Greenland tends to keep us in-side when the temperature drops below zero. However, to Michael Lennert (aged 35) the cold time of the year means that he is able to pursue his favourite hobby, namely razorbill hunting.“I simply can’t go without razorbill hunting even though it is freezing cold to take my boat far out to the open sea where the razorbills are”, Michael Lennert says just after return-ing from the first razorbill hunt of the year. “My winter isn’t complete if I haven’t been razorbill hunting.”However, razorbill hunting did not play any part in Michael’s childhood. He didn’t take up this pursuit until he moved from Aasiaat to Nuuk when he was nineteen.“I had never thought that I would go razorbill hunting at some point. It was far too cold, I thought back then. However, when I met my friend Anker, I felt like trying. Every winter since then, we have been razorbill hunting from the start of the razorbill hunting season on October 15th.”“Razorbill hunting is incredibly strenuous. Actually, I think it takes more effort than reindeer hunting because you hunt for hours on end in the cold and far out on the open sea where you may encounter huge swells. That is not always particularly funny.

Of course, we are dressed in warm clothes but we are bound to get wet when we pick up the dead razorbills from the sea. Our fingers are cold and the freezing cold makes our clothes stiff. When that happens, I often think by myself: What on earth am I doing out here on the sea when I could be sitting at home with the heating on. But it brings warmth and joy when we are able to bring home a couple of razor-bills”, Michael Lennert says

Razorbills as part of the Christmas cuisineBack in the day, razorbills were on the Christmas dinner menu on December 24th. The bird was either boiled or pot-roasted. Pot-roasted razorbills produce the most incred-ible game gravy. Nowadays, very few people serve razor-bills for Christmas. “We don’t do that at our house, either. For Christmas, we have reindeer or musk ox that we have brought down ourselves out in the wild. Razorbills are ev-eryday food to us. We boil the bird with suaasat. This dish makes you warm on a cold winter’s day”, Michael Lennert says. He is determined to go razorbill hunting with his friend Anker once more before their boat is taken ashore at the end of November.

Michael Lennert: ”I can’t go without razorbill hunting, even though it is a strenuous and cold experience.”

MICHAEL DEFIES THE COLD AND GOES RAZORBILL HUNTING

This is probably one of the most frequently asked questions and also one of the most long-lived myths about Nuuk life amongst people who have never been to Nuuk.Those of us familiar with the conditions often make light of the Nuuk winter. “It is not too bad, it is far worse up north” is often the phrase used for convincing people that Nuuk is an excellent place to spend winter.Those of us familiar with the conditions often make light of the Nuuk winter. “It is not too bad, it is far worse up north” is often the phrase used for convincing people that Nuuk is an excellent place to spend winter.True, it is both darker and colder further to the north. How-ever, we cannot ignore the facts even if we wanted to: Nuuk is only 250 km south of the Arctic Circle and that means that the shortest day of the year only offers 4 hours of sunshine (if it is not overcast) – and that is – whether we like or not – 3 hours less than in for instance Copenhagen.To be fair, Nuuk may be considered “a somewhat annoying place to spend winter” during the periods with clouds so mas-sive that you can’t tell whether it is day or night, the airport seems to have vanished and fairly good weather is defined as strong gales with snow and sleet hitting you on the side of the body.However, just as annoying Nuuk may be in the winter, just as magnificent it may be in stable weather and when the days rapidly grow longer.Nothing beats waking up to a thick layer of new snow and then inhale the fresh air that always entails and listen to the serene silence while you squint in the bright light created by a clear and frosty sky.Days like these offer ample opportunity for getting red cheeks. Nearly all sorts of skiing are possible just outside your front door, you can drive far into the backcountry on a snowmobile or go grouse and hare hunting (the crème de la crème of

hunting), or you can settle for a hike around Little Malene or perhaps to the summit.No matter which activity you choose, the joy of it is only outshined by a cup of hot after-skiing chocolate at home and the burning sensation in your cheeks that indicates that you have been outside in the sun and cold. This may be combined with a couple of sore muscles hinting that you are not quite fit enough for The Arctic Circle Race – yet.When the dusk turns to darkness, you have the chance to wit-ness this amazing natural phenomenon, namely the northern lights. The scientific explanation for this almost divine phe-nomenon goes something like this: The electrically charged particles of the sun collide with the molecules and atoms in the upper atmosphere of the Earth. This explanation is un-doubtedly correct but also a bit dull compared to the Inuit ex-planation. Actually, the Inuits were convinced that the north-ern lights appeared when the souls of the deceased played football with a walrus skull. The northern lights were connec-tions to the world of the dead and you could contact the dead by means of whistling. However, caution was advised as the northern lights could grab you and take you away. Luckily, you could make the northern lights disappear if you barked like a dog.The Norse mythology was not boring either with the belief that the northern lights was made up of dead virgins danc-ing in floating dresses and veils. This was probably what Adam Paulsen (a former managing director of DMI) had in mind when he described the phenomenon as “peeking up a dancer’s skirt” in relation to the northern lights expeditions in the early 20th century.

WINTER IN NUUK“Isn’t it simply cold and very dark?”

The Tasting Menu is to be ordered by the entire table before 9 pm. Our head chef has composed a menu presenting modern Greenlandic cuisine with international features.

TASTING MENULOCAL MENU Innovation and renewal are the defining themes in our hunt for primary products in the larder of Greenland in order to compose our Local Menu. We strive to base the Local Menu on Greenlandic products, depending on season and what the local hunters are able to deliver.Therefore, the Local Menu includes many well-known local products, prepared in new and creative ways, with respect for the flavour and texture of the individual primary product.

Menu ...................................................................................................735- selected wines...................................................................................635

Cheese with the menu ..............................................................................95- selected wines, 1 glass ......................................................................125

STARTERS

Thyme Gravad Atlantic HalibutSnow crab, fermented cucumber and burnt apple DKK 175

Soured Mackerel Tomato, scallop roe, smoked fi sh stock and gooseberries

Stirred Reindeer Tartare Reindeer heart, beetroot, capers, red onion and horseradish

MAIN COURSES

Trout

DKK 285Raw shrimps, musk ox larder, yellow turnip and barbequed parsley

Musk Ox Top BladeMushrooms, celeriac and game glacé DKK 320

WhaleTextures of onion, liquorice, Sansho pepper and angelica DKK 285

SARFALIK TASTINGMENUThyme Gravad Atlantic Halibut

Snow crab, fermented cucumber and burnt apple

Soured MackerelTomato, scallop roe, smoked fish stock and gooseberries

Tender Fillet of BeefChanterelles, lingonberries, anchovy and lichen

Dorade fried with the skin onSquids, capers, yellow beets and smoked seawater

Filet Of Musk OxMushrooms, celeriac and game glace

VenisonCloudberries, game sausage, cinnamon and parsley root

Chocolate and beetrootCrispy and soft chocolate and beetroot surprises

A Sweet Little Thing for Dessert

DKK 165

DKK 175

GLOBAL MENU

STARTERS .......................................................................................... DKK

Shellfish ”Lasagna” Scallop, scampi, crayfish, fennel, crown dill and Riesling .................................175

Smoked Salmon Potatoes, Västerbotten cheese, bleak roe, onion, caraway seeds and gravad egg yolk ..........................................................................................175

Tender Fillet of Beef Chanterelles, lingonberries, anchovy and lichen .............................................175

MAIN COURSES ...................................................................................DKK

Dorade fried with the skin on Squids, capers, yellow beets and smoked seawater .......................................285

Venison Cloudberries, game sausage, cinnamon and parsley root ................................310

Presa di Iberico Jerusalem artichokes, fermented cabbage, raisins and port wine ....................285

DESSERTS

Chocolate and beetroot Crispy and soft chocolate and beetroot surprises ..........................................155

”Tart” Buckthorn, smoked apple, poppy seeds and salty caramel ..............................155

Crowberries XL Featuring angelica in its natural habitat .........................................................155

Sarfalik’s Cheese Selection A selection of cheese with crispy and soft accompaniments ............................185

Sarfalik's Tasting Dessert A culinary experience with the chef's dessert selection ...................................185

Tradition and trends are the guiding themes when we use a global outlook to find traditional, international dishes and then spice them up in modern versions or when we try out new gourmet trends with the added flavour of Greenland.Thus, the global menu represents the gourmet polynya where we, based upon the best primary products available, serve traditional and trendy dishes with the common feature that they are all exceptionally tasty.

2 courses ............................................................................................ 3453 courses ............................................................................................ 475

SPISESTEDET SARFALIK’S VEGETARIAN MENUA fresh and seasonal menu for guests who do not eat meat or fish.(May contain eggs and dairy products).Made from the season’s fresh produce

GLOBAL MENU

FORRETTER

Pocheret hvid asparges Røget ål, ramsløg og brunet smør ............................................................170,-

Hummer ”bisque” Hummersandwich, chokolademælk, boragekarse og strandurter ....................175,-

Sprængt og tørret oksebryst Peberrod, pickles, sennep og persille .........................................................165,-

HOVEDRETTER

Bagt pighvar Hjertemusling, citrontimian, safran og spæde gulerødder ............................315,-

Variation af spædgris Forårsløg, rabarber, morkler og brunet svineglace ......................................285,-

Kalvemørbrad sous vide Brissel, tunge, pastinak, asparges og estragon...........................................295,-

DESSERTER

Rabarber Rabarber, rabarber, rabarber og lakrids.....................................................155,-

Hyldeblomst Mynte, stilkselleri, lime, jordbær og blomster .............................................155,-

Roulade Hindbær, pistacie og rosenblad ................................................................155,-

Sarfalik ostEt udvalg af oste med sprødt og blødt tilbehør ............................................165,-

Sarfalik tasting dessert En smagsoplevelse af køkkenets udvalgte desserter ....................................185,-

Tradition og trends er temaet, når vi med et globalt udsyn finder nogle traditionelle internationale retter og pifter dem op i en moderne udgave, eller når vi afprøver nye gastronomiske trends tilsat smagen af Grønland.Den globale menu afspejler dermed det gastronomiske strømsted, hvor vi med udgangspunkt i de bedste råvarer vi kan få fat på, serverer traditionelle og trendy retter, som har det til fælles, at de er overordentligt velsmagende.

2 retter ............................................................................................ 345,-3 retter ............................................................................................ 475,-

SPISESTEDET SARFALIK VEGETARMENUEn frisk og sæsonbestemt menu for de der ikke spiser kød eller fisk.(Kan indeholde æg og mælkeprodukter).Lavet på sæsonens friske råvarer

WINEWe have done our best to prepare a wine list to fit everyone’s taste, based on the philosophy that the list should include classic wines, the new (cult) wines and the wines of tomorrow. At the same time, we have strived to locate producers offering exceptional flavours to complete the menu.Our efforts took us around the globe – from the classic regions of Spain, Italy and France to somewhat overlooked countries such as Germany, Austria and Hungary and the more rebel-like and experimenting producers of California, New Zealand, Argentina and Chile.

CHAMPAGNE AND SPARKLING WINE André Clouet Brut Grand Réserve, Bouzy, Champagne ......... 695André Clouet Brut Rose, Bouzy, Champagne ....................... 795Veuve Clicquot, ´Yellow Label´, Champagne .......................... 875Bollinger, ´Speciel Cuvée´, Champagne ................................ 925Dom Perignon, Epernay, Champagne 2004 ...................... 1,595Pol Roger, ‘Sir Winston Churchill’, Epernay, Champagne 2002 ... 1,695 Louis Roederer, ‘Cristal’, Reims, Champagne 2004 .......... 2,825Pol Roger Rich, Demi-Sec, Epernay, Champagne ................. 875Heidsieck & Co, Monopole Blue Top 20 cl. .......................... 148

WHITE WINE .....................................................................................DKKFRANCEDomaine de Ladoucette, ’Comte Lafond’, Sancerre, Loire ....................................... 645Domaine de Ladoucette, Pouilly Fumé, Loire ......................................................... 715Trimbach, Riesling, Alsace .................................................................................. 465Trimbach, Pinot Gris Réserve, Alsace ................................................................... 565Trimbach, Gewurztraminer, Alsace ....................................................................... 545Trimbach, Riesling Clos St. Hune, Alsace 2004 .................................................. 1,228Domaine J-M Boillot, 1st Cru Montagny, Burgundy ................................................ 625Régnard, 1st Cru Fourchaume, Chablis, Burgundy ................................................. 665Vincent Giradin, Les Veilles Vignes, Meursault Burgundy ........................................ 725Domaine J-M Boillot, 1st Cru, Puligny Montrachet, Burgundy ................................. 995

GERMANYPrüm, Wehlener Sonnenuhr Riesling Kabinett, Mosel ............................................. 495Kloster Eberbach, Riesling Trocken, Rheingau ....................................................... 575Fritz Haag, Brauneberger Juffer Riesling Grosse Lage Feinherb, Mosel .................... 585Weingut Ravensburg, Weissburgunder Trocken, Baden .......................................... 495

AUSTRIAFranz Hirtsberger, Gruner Veltliner Steinfelder, Donaugarten, Wachau ..................... 475Nikolaihof, Vom Stein Riesling Federspiel, Wachau 2007 ....................................... 585

SPAINLagar de Costa, Albariño, Rias Baixas “Galicia” ..................................................... 475

NEW ZEALANDDashwood, Sauvignon Blanc, Marlborough ............................................................ 445

AUSTRALIABunker Bay, Chardonnay, South Australia.............................................................. 395

ROSÉ WINEChâteau Montaud, Côtes de Provence ................................ 395Domaine des Baguiers, Bandol, France............................... 460

UNITED STATESRamey, Chardonnay, Russian River, Napa Valley, California ........ 725

NON-ALCOHOLIC WINEEbony Vale, Chardonnay, Germany ............................................ 98

HALF BOTTLESGuy Saget, Sancerre, Loire, France .......................................... 325Trimbach, Riesling, Alsace, France ........................................... 295Trimbach, Pinot Gris, Alsace, France ........................................ 310Pascal Bouchard, 1st Cru Fourchaumes, Chablis, France ........... 365

DESSERT WINESan Maurizio, Moscato d’Asti, Piedmont, Italy 75 cl. ................ 395Château d’Yquem, Sauternes, Bordeaux, France 1997 37,5 cl. ... 1,125Rudolf Payer, Eiswein, Austria 37.5 cl. .................................... 465Oremus, Late Harvest Tokaji, Hungary 37.5 cl. ........................ 460Domaine St. Sebastian, Banyuls, Roussillon, France 50 cl. ........ 465Or Pur, Muscat de Beaumes de Venise, Rhône, France 37.5 cl. .. 565Taylors, Vintage Port, Douro, Portugal 1991 37.5 cl ................ 495Fonseca, 40 years Tawny Port, Douro, Portugal 75 cl ............ 1,995Fonseca, White Port, Douro, Portugal 75 cl. ........................... 650Fonseca, Ruby Port, Duoro, Portugal, glas, 75 cl ................... 50/60Warre’s, Optima 10 years Tawny Port, Douro, Port 50 cl/glass .. 650/75Beaulon, Pineau des Charentes, Blanc, France, glass .................. 60Beaulon, Pineau des Charentes, Rouge, France, glass................. 60

FROM OUR WINE CELLARFRANCEChâteau Mouton Rothschild, Pauillac, Bordeaux 1999 ...................................5,500Mommessin, Clos de Tart Grand Cru, Morey St. Denis, Burgundy 2006 ..........2,200Rousseau, Charmes Chambertin Grand Cru, Burgundy 2005 ..........................2,500A. Rousseau, Lavaux St.-Jacques 1st Cru, Gevrey-Chambertin, Burgundy 2005 .....1,600

ITALY Tenuta San Guido, ´Sassicaia’, Tuscany 2011 ................................................1,795

SPAINVega Sicilia, ‘Unico’, Ribera del Duero 2001 ..................................................4,900Pingus, Ribera del Duero 2006 ...................................................................8,900Pingus, Ribera del Duero 2001 ...................................................................8,900

UNITED STATESDominus de Napa Valley, Christian Moueix, Napa Valley, California 2005 .........1,750Opus One, Robert Mondavi, Napa Valley, California 2006 ...............................2,995

AUSTRALIA Bunker Bay, Shiraz, South Australia .................................................................... 395Elderton, ‘Ode To Lorraine’, Barossa Valley .......................................................... 650Penfolds, RWT Shiraz, Barossa Valley 2008 ..................................................... 1,250

UNITED STATESTablas Creek Vineyard, Cotes de Tablas, Paso Robles, California ............................. 865Butterfield Station, Pinot Noir, California............................................................... 555Freemark Abbey, Merlot, Nappa Valley, California .................................................. 650

NON-ALCOHOLIC WINE Ebony Vale, Cabernet Sauvignon, Germany .............................................................. 98

HALF BOTTLESLuigi Righetti, Amarone delle Valpolicella, Veneto, Italy ........................................... 395Casa Silva, Cabernet Sauvignon Reserva, Colchegua, Valley Chile ............................ 295Elderton, Shiraz/Cabernet Sauvignon, South Australia ............................................ 275Domaine des Beaumont, Morey Saint Denis, Burgundy, France ............................... 395

RED WINE .............................................................. DKKFRANCE Chateau de Beauregard, Fleurie, Beaujolais .............................. 625Domaine Rapet, 1. Cru Pernand-Vergelesses, Burgundy ........... 625Domaine des Beaumont, Morey Saint Denis, Burgundy.............. 690Domaine Saint Just, Saumur Champigny Rouge, Loire............... 545Château La Commanderie, Lalande de Pomerol, Bordeaux ......... 645Château Duhart-Milon, Pauillac 4th Cru, Bordeaux 2003 ........ 1,150Château Lascombes, Margaux 2nd Cru, Bordeaux 2006 ........... 995Château Canon, Saint Emilion 1st Cru Classe, Bordeaux 2003 ...1,200Domaine Font de Michelle, Chateauneuf du Pape, Rhone ........... 690

ITALY Poderi del Paradiso, Chianti Colli Senesi, Tuscany ..................... 525Paulo Scavino, Barbera d’Alba, Piedmont ................................. 610Paulo Scavino, Barolo, Piedmont ............................................. 845Guasti Clemente, Barolo, Piedmont 1974 ................................ 975Le Serre Nuove dell’Ornellaia, Bolgheri .................................... 885Tenuta La Fuga, Brunello di Montalcino, Tuscany ....................... 945Luigi Righetti, Amarone delle Valpolicella, Veneto ..................... 645

SPAINSierra Cantabria, Reserva, Rioja ............................................. 610La Vinya del Viut, Priorat 2006 ........................................... 1,100Hacienda Monasterio, Reserva, Ribera del Duero ...................... 890Flor De Pingus, Ribera del Duero 2006/2012 ....................... 1,450Vega Sicilia, Valbuena, Ribera del Duero 2005 ...................... 1,550

GERMANYKloster Eberbach, Spätburgunder, Hollenburg Rheingau, Rhein .... 665

PORTUGALQuinta de val da figueira, Douro ............................................... 535

ARGENTINA Alta Vista Premium, Malbec, Mendoza ..................................... 525

CHILECasa Silva Reserva, Merlot Reserva, Colchegua Valley ............... 525

COFFEE, TEA AND DIGESTIFSMARC & BRANDY ...................................................DKKTorres Brandy 10 years ........................................... 50Metaxa Brandy Classic ............................................ 50Domaine de la Romanee ContiMarc de Burgundy .................................................. 88

CALVADOSBoulard Grand Solage .............................................. 50Boulard XO Pays d´Auge .......................................... 60

LIQUEURSBailey’s Irish Cream ................................................ 50Drambuie ............................................................... 50Cherry Peter Heering .............................................. 50Cointreau ............................................................... 50Kahlua ................................................................... 50Grand Marnier Cordon Jaune ................................... 50Grand Marnier, Cent Cinquantenaire ......................... 90

COGNACDelamain XO ”Pale & Dry” ........................................ 88Chateau de Beaulon Cognac Rare ........................... 138Chateau de Beaulon 7 ans ....................................... 50Chateau de Beaulon Vintage 1983 ............................ 65Davidoff Classic ...................................................... 98Davidoff Extra ....................................................... 135Martell Cordon Bleu ................................................ 88Hennessy Paradis Rare ......................................... 158Remy Martin Louis XIII .......................................... 350

EAU DE VIEEtter Zuger Kirsh 1978 ........................................... 60

GRAPPAOrnellaia ................................................................ 60Eligo dell’Ornellaia, Riserva ...................................... 65

WHISKYOban, Western Highlands 14 years .......................... 50Highland Park, Orkney Islands 12 years ..................... 50

Macallan, Lower Speyside 12 years .......................... 50Laphroaig, Islay 10 years ......................................... 50Glenmorangie, Northern Highlands 10 years .............. 50Bunnahabhain 12 years ........................................... 50

PORTFonseca, Ruby Port, Douro, Portugal ........................ 60Warre’s, Optima 10 years Tawny Port, Douro, Portugal ...................................................... 75

COFFEE/TEACoffee/tea with petit fours ...................................... 45Choose between: French press coffee, Café Latte, Macchiato, Espresso, Café au Lait

Tea with petit fours ................................................. 45Choose from our Perch tea selection within the categories: White tea, green tea, black tea, herbal/flower tea

Irish coffee ............................................................ 68Greenlandic coffee ................................................ 145

GREENLANDIC COFFEEGreenlandic coffee will have a unique appeal on your eyes and palate. Firstly, because it is stronger than the Irish dessert coffee; secondly, because its flavour will be rounded off by a liquid flame of Grand Marnier.

Greenlandic coffee consists of freshly brewed coffee,2 parts of whisky,2 parts of Kahlua,1 part of Grand Marnier plus sugar and whipped cream ......................145

De grønlandske øl brygges i en begrænset mængde og serveres kun så længe lager haves.

LUNCH

L NCHWelcome to Sarfalik LUNCHHotel Hans Egede has created a lunch menu consisting of traditional lunch dishes of high quality and at reasonable prices. Moreover, we aim at serving your Sarfalik LUNCH within 30 minutes from the time of order. However, you are of course more than welcome to stay longer in the restaurant in order to enjoy your lunch and the beautiful view.

Opening hours ALL DAYS OF THE WEEK 12 PM – 3 PM Bookings Phone PHONE 32 42 22 OR RESTAURANT@HHE.GL

Find our menu at

www.HHE.gl

LUNCH IN NUUK

LUNCH

L NCHPlease ask our waiter...

about the current special beers from Godthaab Bryghus We always have several interesting beers

from the local brewery in cool storage.

UMÍMAK BÂJA Godthaab Moskusbryg DKKSmall (20 cl) .............................................................43Regular (40 cl) ..........................................................85Large (60 cl) ..........................................................115

BÂJA Godthaab ClassicSmall (20 cl) .............................................................36Regular (40 cl) ..........................................................68Large (60 cl) .............................................................95

BEER OF THE MONTHBottle (33 cl) .............................................................50

FRESHLY BREWED GREENLANDIC BEER At Restaurant Sarfalik, we serve freshly brewed Greenlandic beer from Godthaab Bryghus.

CHOOSE, FOR INSTANCE, BETWEEN:

The Greenlandic beer is brewed in a limited amount and is served only as supplies last.

De luxe opensandwiches

Danish style3 pcs. DKK 128,-