4-COURSE MENU

SMOKED HERRING
Beetroot, salted rhubarb and tarragon

BEEF TARTARE
Tartar sauce, winter radish and crispy salsify

PORKCHOP (SHARING)
Celeriac, pork sauce, kale and lingonberries

OR

* GRILLED HADDOCK (SHARING)
Potato with mustard sauce and trout roe

CHERRY AND CREAM
Preserved cherry, milk sorbet and soft cream

Served for the entire table – 715 p.p

* ADDITIONAL ADD ON HADDOCK 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

HASSELBACK POTATO 95
Creme fraiche and ramson buds

SPAETZLE 195
Cream sauce and Danish Brie

ADD ON

CAVIAR 455
15g Osietra Gastro Unika caviar

AUTUMN TRUFFLE  245
Freshly grated Tuber Uncinatum truffle

SNACK

JOSEPHINE OYSTER NATURAL PER PIECE 75
With Lemon

GRILLED JOSEPHINE OYSTER PER PIECE 90
Bone marrow fat and white currants

STARTERS

SMOKED HERRING 185
Beetroot, salted rhubarb and tarragon

JERUSALEM ARTICHOKE SOUP 255
Blue mussels, fresh apple and truffle

YELLOW BEET 175
Yoghurt, rose vinaigrette, and unripe blackcurrant

BEEF TARTARE 195
Tartar sauce, winter radish and crispy salsify

GRILLED WAFFLE 285
Bleak roe, herbs and creme fraiche

SMOKED BONEMARROW 190
Green herb sauce and crispy rye chips

MAIN COURSE

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

GRILLED HADDOCK (FOR 2) 845
Potato with mustard sauce and trout roe

PORKCHOP (FOR 2) 715
Celeriac, pork sauce, kale and lingonberries

DUCK BREAST GRILLED ON THE BONE (FOR 2) 925
Braised endive salad and duck sauce

DESSERT

CHERRY AND CREAM 170
Preserved cherry, milk sorbet and soft cream

POACHED PEAR 165
Sheep milk yoghurt sorbet, vanilla

APPLE STRUDEL 195
Churned ice cream with dried fruit and rum