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