3-COURSE MENU
GRILLED WAFFLE
Herbs, creme fraiche and bleak roe
SCHNITZEL WIENER ART
Free-range pork, potato salad and Barr’s butter sauce with anchovies
BLACK CURRANTS
Compote with cold cream and sorrel ice
Served for the entire table – 545 p.p
ADD ON
CAVIAR 455
15g Osietra Gastro Unika caviar
AUTUMN TRUFFLE 245
Freshly grated Tuber Uncinatum truffle
STARTER
GRILLED WAFFLE 285
Herbs, creme fraiche and bleak roe
OUR SMØRREBRØD
Traditional open-faced sandwiches served on rye bread with seeds and grains
PICKLE HERRING 150
Preserved white asparagus, elderflower capers
“CURRY” HERRING 155
Curry mayonnaise, poached egg, spinach
“SPICED” HERRING 160
Tomato mayonnaise, onions, hip berries
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
BREADED PLAICE 175
Elderflower remoulade and salad
BEEF TARTARE 170
Tartare sauce, courgette and salted gooseberry
CHICKEN SALAD 170
Chantarelle, cress and bacon
NEW POTATO 160
lovage, chive, and Danish cheese
ROASTBEEF 175
Kapers mayonnaise, fried onions rings and horseradish
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, potato salad and Barr’s butter sauce with anchovies
DESSERT
BLACK CURRANTS 170
Compote with cold cream and sorrel ice
FRIED CHEESE 145
Danish Camembert with cloudberry compot