4-COURSE MENU
SALTED DANISH BLEAK
Courgette, yoghurt and white currant
BEEF TARTARE
Oyster mayonnaise, salted gooseberry and crispy potato
BRAISED VEAL SHANK (FOR 2)
Parsnips, green kale and pickled green tomato
OR
* GRILLED PIKEPERCH
Carrot, cabbage, lardo and safran sauce
APPLE
Kefir ice cream and rosemary caramel
Served for the entire table – 695 p.p
* ADDITIONAL ADD ON GRILLED PIKEPERCH 155 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
FRIED POTATOES 85
Smoked butter and chives
ADD ON
OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar
AUTUMN TRUFFLE 215
Freshly grated Tuber Uncinatum truffle
SNACK
OYSTERS PER 3 PIECE 225 / PER 6 piece 415
Josephine oysters with buttermilk/horseradish sauce
STARTERS
“MAULTASCHEN” 245
Mushrooms, parsley and pork Bullion
SALTED DANISH BLEAK 175
Courgette, yoghurt and white currant
YELLOW BEET 165
Yoghurt, rose vinaigrette, and unripe blackcurrant
BEEF TARTARE 185
Oyster mayonnaise, salted gooseberry and crispy potato
CABBAGE 215
parsley, heavy cream with trout and bleak roe
SMOKED BONEMARROW 190
Herb mix and ryechips
MAIN COURSE
SCHNITZEL WIENER ART 325
Free-range pork, chantarelles, lingonberries and Barr’s butter sauce
GRILLED PIKEPERCH (FOR 2) 745
Carrot, cabbage, lardo and safran sauce
BRAISED VEAL SHANK (FOR 2) 725
Parsnips, green kale and pickled green tomato
CÔTE DE BOEUF (FOR 2) 155 pr. 100g variable size and until sold out
Mushroom in sourdough with morels and herb sauce
DESSERT
BLUEBERRY ICE 155
Pine, Sorrel and cream
APPLE 150
Kefir ice cream and rosemary caramel