4-COURSE MENU

PICKLE MACKERAL
Cherry, tomatoes and fig leaves oil

BEEF TARTARE
Tartare sauce, courgette and salted gooseberry

PORK RIBS (SHARING)
Red currant, spaetzle and chantarelles

OR

* GRILLED PLAICE (SHARING)
Pointed cabbage, black currant leaves and elderflower sauce

RASPBERRY SORBET
Fresh raspberry and classic vanilla and chamomile sauce

Served for the entire table – 715 p.p

* ADDITIONAL ADD ON PLAICE 95 p.p

4 matching BEERS – 395 p.p
4 matching WINES – 525 p.p.

SIDES

BREAD 45 p.p
White bread with poppyseed, Rye bread and salted butter

NEW DANISH POTATO 95
Parsley, lovage, butter

ADD ON

CAVIAR 455
15g Osietra Gastro Unika caviar

WINTER TRUFFLE  245
Freshly grated Tuber Melanosporum truffle

SNACK

JOSEPHINE OYSTER NATURAL PER PIECE 75
With Lemon

JOSEPHINE OYSTER PER PIECE 85
Elderflower vinaigrette

JOSEPHINE OYSTER PER PIECE 105
buttermilk/horseradish sauce with dill oil

STARTERS

PICKLE MACKERAL 185
Cherry, tomatoes and fig leaves oil

SUMMER SALAD 185
Yellow pea Hummus, pickled cucumber

BROWN CRAB 245
Grilled romaine salad and beer sauce

BEEF TARTARE 195
Tartare sauce, courgette and salted gooseberry

GRILLED WAFFLE 285
Bleak roe, herbs and creme fraiche

MAIN COURSE

SCHNITZEL WIENER ART “HOLSTEIN” 335
Free-range pork, fried egg, anchovies, cucumber salad and Barr’s butter sauce

GRILLED PLAICE (FOR 2) 845
Pointed cabbage, black currant leaves and elderflower sauce

PORK RIBS (FOR 2) 795
Red currant, spaetzle and chantarelles

VEAL RACK AND SWEETBREAD (FOR 2) 815
Seasonal vegetables and sauce made with black currant wood

DESSERT

BLACKBERRY PANCAKE 195
Milk icecream and thyme

BLUEBERRIES 165
Blueberry sorbet and lavender oil

RASPBERRY SORBET 175
Fresh raspberry and classic vanilla and chamomile sauce