3-COURSE MENU

GRILLED WAFFLE
Herbs, creme fraiche and bleak roe

SCHNITZEL WIENER ART 
Free-range pork, brussels sprout, horseradish and Barr’s butter sauce with anchovies 

APPLE
Kefir ice cream and rosemary caramel

Served for the entire table – 485 p.p

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

AUTUMN TRUFFLE  215
Freshly grated Tuber Uncinatum truffle

STARTER

GRILLED WAFFLE 275
Herbs, creme fraiche and bleak roe

OUR SMØRREBRØD
Traditional open-faced sandwiches served on rye bread with seeds and grains

PICKLED HERRING  155
Apples, pearl onions and creme fraiche

FRIED “PICKLE”  HERRING  165
Onions compot, aged ham

SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg

BREADED PLAICE 175
Elderflower remoulade and salad

BEEF TARTARE 155
Oyster mayonnaise, salted gooseberry and crispy potato

CHICKEN SALAD 165
Fried mushrooms, ramson capers

SMOKED DUCKBREAST 160
Waldorf salad, kale shoots and lingonberries

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, brussels sprout, horseradish and Barr’s butter sauce with anchovies 

DESSERT

APPLE 150
Kefir ice cream and rosemary caramel

FRIED CHEESE 145
Danish Camembert with cloudberry compot