3RD NIGHT DINNER – DETAILS

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Moonshine from Höfn.

Moonshine, clacier water, sprite, mint, thyme,gooseberries and lemon served in small classes.

Lýsa /Whiting from Skinney/Þinganes

Marinated in Icelandic Brennivín, olive oil, soya, lemon, carlic, red pepper, Birchleafs (Betula pubescens), parsley and a bit of Common Scurvygrass Served raw on rye bread with Brennivín´s-carlisauce.

Grilled Brennivíns-Porkchops from Miðsker farm.

Marinated in Icelandic Brennivín, olive oil, soya, lemon, Birchleafs (Betula pubescens), parsley and a bit of Common Scurvygrass Served raw on rye bread with Brennivín´s-carlisauce.

Potato pankakes from Miðsker farm.

Chopped potatos, carrots, onion, flour, eggs, salt and pepper. All mixed together and fried on a pan in small flat cakes.

Potato-bacon pankakes from Miðsker farm.

Chopped potatos, bacon, carlic, onion, lemon, oliveoil, flour, eggs, chili, salt,  and pepper. All mixed together and fried on a pan in small flat cakes.

Confit d’oie smoked cooselegs from (what farm)

Spiced with Icelandic Brennivín, oliveoil, rhubarb and pepper

Grilled lamb from Smyrlabjörg

Gabbro from Horn heated in oven on max heat for 3hr. Thin slices grilled on the stone, served with red cabbace and Brennivíns-carlicsauce

Grilled pork from Miðsker farm

Gabbro from Horn heated in oven on max heat for 3hr. Thin slices grilled on the stone, served with red cabbace and Brennivíns-carlicsauce

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