3-COURSE MENU
GRILLED WAFFLE
Herbs, creme fraiche and bleak roe
SCHNITZEL WIENER ART
Free-range pork, with fennel, horseradish and Barr’s butter sauce with anchovies
RASPBERRY
Kefir icecream and dandelion honey
Served for the entire table – 485 p.p
ADD ON
OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar
SUMMER TRUFFLE 215
Freshly grated Tuber Aestivum 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
“SOL OVER GUDHJEM” 165
Grilled herring, radish, and egg yolk.
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
BREADED PLAICE 175
Elderflower remoulade and salad
“RULLEPØLSE” 160
smoked cold cut of pork with pepper, served with “italian salad”
BEEF TARTARE 155
Tomato, hip berry and aged green pepper
COURGETTE, HAM, SHRIMPS 195
House ham and fried fjordshrimps
POTATO 155
lovage, pickle cucumber and cheese
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, with fennel, horseradish and Barr’s butter sauce with anchovies
DESSERT
RASPBERRY 150
Kefir ice cream and dandelion honey
FRIED CHEESE 145
Danish Camembert with cloudberry compot