Dinner Menu
4-COURSE MENU
POACHED OYSTER AND SMOKED HERRING
Radicchio, butter sauce and dill
BEEF TARTARE
Endive, horseradish, Tartar sauce with Barr pickles
PORKCHOP (SHARING)
Celeriac, pork sauce, kale and lingonberries
OR
* GRILLED HADDOCK (SHARING)
Carrots, trout roe and fish sauce
APPLE
Kefir ice cream, with rosemary caramel
Served for the entire table – 715 p.p
* ADDITIONAL ADD ON HADDOCK 95 p.p
4 matching BEERS – 395 p.p
4 matching WINES – 525 p.p.
SNACK
JOSEPHINE OYSTER NATURAL PER PIECE 75
With Lemon
GRILLED JOSEPHINE OYSTER PER PIECE 90
Bone marrow fat and white currants
STARTERS
POACHED OYSTER AND SMOKED HERRING 190
Radicchio, butter sauce and dill
CLEAR SOUP WITH MEATBALLS AND “DUMPLING” 225
Root vegetables, parsley and lovage
YELLOW BEET 175
Yoghurt, rose vinaigrette, and unripe blackcurrant
BEEF TARTARE 195
Endive, horseradish, Tartar sauce with Barr pickles
GRILLED WAFFLE 285
Bleak roe, herbs and creme fraiche
SMOKED BONEMARROW 190
Green herb sauce and crispy rye chips
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, Brussel sprout, horseradish cream and Barr’s butter sauce with anchovies
GRILLED HADDOCK (FOR 2) 845
Carrots, trout roe and fish sauce
PORKCHOP (FOR 2) 715
Celeriac, pork sauce, kale and lingonberries
SIDES
BREAD 45 p.p
White bread with poppyseed, Rye bread and salted butter
HASSELBACK POTATO 95
Creme fraiche and ramson buds
POTATO GRATIN 195
Cream, soft onions and Danish cheese
ADD ON
CAVIAR 455
15g Osietra Gastro Unika caviar
AUTUMN TRUFFLE 245
Freshly grated Tuber Uncinatum truffle
DESSERT
APPLE 170
Kefir icecream, with rosemary caramel
POACHED PEAR 165
Sheep milk yoghurt sorbet, vanilla
BERRIES AND GARDEN SORREL 165
Danish wild berries, ice cream, sorrel snow