4-COURSE MENU

SALTED “KINGFISH”
Cucumber, unripe stone fruit and fig leaves oil

BROWN CRAB
Grilled romaine salad and beer sauce

GRILLED BEEF SERVING (SHARING)
Hanger steak, tung, heart, sausage and mix salad with apples and green tomato

OR

* GRILLED ZANDER (SHARING)
Grilled autumn vegetables and chicken sauce with Barr pickles

BLACK CURRANTS
Compote with cold cream and sorrel ice

Served for the entire table – 715 p.p

* ADDITIONAL ADD ON ZANDER 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

SALTED “KINGFISH” 185
Cucumber, unripe stone fruit and fig leaves oil

JERUSALEM ARTICHOKE SOUP 255
Blue mussels, fresh apple and truffle

YELLOW BEET 175
Yoghurt, rose vinaigrette, and unripe blackcurrant

BROWN CRAB 245
Grilled romaine salad and beer sauce

BEEF TARTARE 195
Mustard sauce, herb salad and crispy rye and beer crackers

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 ZANDER (FOR 2) 845
Grilled autumn vegetables and chicken sauce with Barr pickles

GRILLED BEEF SERVING (FOR 2) 645
Hanger steak, tung, heart, sausage and mix salad with apples and green tomato

FRIED MONKFISH (FOR 2) 1085
Pumpkin, pumpkinseed and langoustine sauce

DESSERT

BLACK CURRANTS 170
Compote with cold cream and sorrel ice

POACHED PEAR 165
Sheep milk yoghurt sorbet, vanilla

APPLE STRUDEL 195
Churned ice cream with dried fruit and rum