4-COURSE MENU

BAKED COD
Spinach and ramson

BEEF TARTARE
Smoked cheese, radish and salted gooseberries

ROASTED CHICKEN (SHARING)
Lamb lettuce, fried new onions and chicken sauce

OR

* GRILLED MACKEREL (SHARING)
Romaine salad, Lardo, green asparagus, parsley

RHUBARB
Creme fraiche ice cream with woodruff

Served for the entire table – 715 p.p

* ADDITIONAL ADD ON MACKEREL 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

FRIED WHITE ASPARAGUS 349
Pine shoots and pine oil

ADD ON

CAVIAR 455
15g Osietra Gastro Unika caviar

SUMMER TRUFFLE  245
Freshly grated Tuber Aestivum 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

BAKED COD 185
Spinach and ramson

SUMMER SALAD 185
Yellow pea Hummus, pickled cucumber

RAW LANGOUSTINE 245
Fresh cheese, preserved tomato and strawberry

BEEF TARTARE 195
Smoked cheese, radish and salted gooseberries

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 MACKERAL (FOR 2) 845
Romaine salad, Lardo, green asparagus, parsley

WHOLE ROASTED CHICKEN (FOR 2) 795
Lamb lettuce, fried new onions and chicken sauce

SUMMER DEER (FOR 2) 895
Fried carrots, spiced sauce with Barr pickles

DESSERT

BLACKBERRY PANCAKE 175
Milk icecream and thyme

RHUBARB 160
Creme fraiche ice cream with woodruff