Lunch & Dinner Menu
Monday-Thursday 11:00 AM – 10:00 PM
Friday & Saturday 11:00 AM – 11:00 PM
Sunday 2:00 PM – 9:00 PM
Reservations are accepted for parties of 10 or more based on availability. Reservations are not confirmed until verified by speaking with the manager on duty. All other seating is first come first served. A member of your party must be present to be placed on the waitlist. We do not offer call ahead seating.
Available for Take Out (Monday – Friday)
- Frikadellerbeef & pork meatballs, goat cheese gravy, pickled cabbage, ligonberry jam
- Beer Cheese Totshouse smoked pork belly + beer cheese, sour cream, chives
- Smoked Fish Dipflounder, lemon juice, pickled red onions, dill
- Jumbo Wings (6)house brined jumbo wings, tossed in your choice of sauce, served with carrots, celery, ranch or blue cheese
- Soft Pretzelhouse beer cheese + Lusty Monk spicy mustard
- Nordic Musselsfresh PEI mussels, tarragon, cream, shallots, white wine, garlic, mussel bread
- Radish Toastradishes, goat cheese, olive oil, black pepper, sea salt, Union Special sour dough
- Fennel & Zucchini Fritters (V)vegan butter, dill, cashew cream, green onions
- Viking Boardchef’s selection of local and house cured meats and cheese, pickles, and crostini (serves 2)
- Hunter’s Chiliground beef, peppers, onions, tomatoes, topped with cheddar cheese
- Chilled Heirloom Tomato Soupspring onion, Ronnie Moore’s Farm tomatoes, cucumber, evoo, micro greens
Salads
- Norwegian Blueromaine wedge, pickled red onions, Danish blue cheese, roasted tomatoes, bacon, blue cheese dressing, balsamic drizzle
- Nordic Nicoise Saladwatercress, soft boiled egg, radishes, dill, smoked salmon, pickled red onions, new potatoes, nicoise dressing
- Tomato & Watermelon Saladheirloom tomatoes, NC watermelon, tarragon cream, blue cheese, crouton, fennel, pickled blackberries
Smørrebrøds
- Chicken Saladconfit chicken thigh, red onion, chicken aioli, celery, toasted Union Special sour dough
- Egg SaladNC eggs, dill, house pickles, toasted Union Special sour dough
- Fiske Filet Smorrebrodfried flounder, Danish remoulade, arugula, pickled red onions, chilled shrimp, toasted Union Sour Dough
Handhelds
- Viking BurgerNorse blend burger of bison, boar, wagyu, and elk, caramelized onions, blue cheese sauce, arugula, tomato jam, Union Special Everything Bun
- Cheeseburgerdouble stack patty, American cheese, lettuce, tomato, onion, pickles, Union Special Bun
- Salmon Burgerlemon dill aioli, fresh greens, capers, Union Special Sour Dough
- Elk Sausageelk and pork blended with cheddar cheese & jalapeño, Lust Monk spicy mustard, and grilled onions
- Fried Chickenhouse breaded chicken thigh, lettuce, tomato, pickles, mayo, Union Special Bun
- Grilled Halloumihalloumi cheese, roasted tomatoes, pickled red onions, arugula, olive relish, rosemary lemon aioli
- Hot DogsDanish Style Hot Dog: fried onions, remoulade, and pickles
Chili Cheese Dog: hunters chili, onion, mustard, house made beer cheese
Entrees
- Norse Filet8oz bistro filet, fingerling potatoes, caramelized fennel, bacon, chives, parsley cream
- Pan Seared Atlantic SalmonAtlantic salmon, cauliflower risotto, charred asparagus, pickled tapenade
- Roast Airline ChickenSpringer Mountain chicken, smoked mashed potatoes, double chicken juniper jus, green beans
- NC Pork Chopcheese grits, whiskey peppercorn jus, NC corn, tomato, red onion
- Barley Risotto (v)Carolina Mushroom Farm mushrooms, snap peas, lemon, shallot, white wine, goat cheese, thyme
Sweet Endings
- Phat Thor’s Mousseinfused with Black & White espresso, salted honey whipped cream
- Turtle Cheesecakechocolate ganache, caramel, whipped cream, chopped pecans
- Creme Bruleesmooth custard with a hint of Danish seasoning
- Brown Butter Cakeseasonal fruit compote, whipped cream
203 Brooks Street | Wake Forest, NC 27587
Monday – Thursday 11:00AM – 10:00PM
Friday 11:00AM – 11:00PM
Saturday 11:00AM-11:00PM
Sunday 10:00AM – 9:00PM
Effective July 2021, we have implemented a 2% kitchen bonus to every guest check. The money gets distributed evenly between all our amazing kitchen staff. The goal is to provide more equity between Front & Back of House roles, help retain and invest in our current staff, and allow the Back of House to experience the success of Norse as a whole.