4-COURSE MENU
BAKED COD
Spinach and ramson
BEEF TARTARE
Tartare sauce, nasturtium, pickled cucumber
BRAISED VEAL SHANK (FOR 2)
Parsnips, green kale and pickled green tomato
OR
* GRILLED BLEAK
Carrots, wild boar lardo, mushroom sauce
SOUTHERN JUTLAND “LEMON FROMAGE”
Citrus fruit, elderflower and whip creme
Served for the entire table – 695 p.p
* ADDITIONAL ADD ON BLEAK 95 p.p
4 matching BEERS – 395 p.p
4 matching WINES – 525 p.p.
SIDES
BREAD 35 p.p
White bread with poppyseed, Rye bread and salted butter
ROASTED POTATO 85
Smoked butter, chives and shallots
ADD ON
OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar
WINTER TRUFFLE 215
Freshly grated Tuber Melanosporum truffle
STARTERS
BAKED COD 180
Spinach and ramson
YELLOW BEET 165
Yoghurt, rose vinaigrette, and unripe blackcurrant
BEEF TARTARE 185
Tartare sauce, nasturtium, pickled cucumber
SMOKED BONEMARROW 190
Herb mix and ryechips
GRILLED WAFFLE 245
Garlic butter and Gratinated Mussels and clams
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, brussels sprout, horseradish and Barr’s butter sauce with anchovies
GRILLED BLEAK (FOR 2) 675
Carrots, wild boar lardo, Stuffed morels
BRAISED VEAL SHANK (FOR 2) 625
Parsnips, green kale and pickled green tomato
CÔTE DE BOEUF (FOR 2) 150 pr. 100g variable size and until sold out
Leeks, gooseberry, thyme and herb butter
DESSERT
BLACKBERRY PANCAKE 170
Milk icecream and pine
SOUTHERN JUTLAND “LEMON FROMAGE” 155
Citrus fruit, elderflower and whip creme