4-COURSE MENU

BAKED COD
Spinach and ramson

BEEF TARTARE
Tartare sauce, nasturtium, pickled cucumber

PORKCHOP (FOR 2)
Apples, onions and crispy pork skin

OR

* SMOKED TROUT
Lamb lettuce, elderflower and Stewed salsify

SOUTHERN JUTLAND “LEMON FROMAGE”
Citrus fruit, elderflower and whip creme

Served for the entire table – 695 p.p

* ADDITIONAL ADD ON SMOKED FISH 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

HASSELBACK POTATO 85
Ramson buds and creme fraiche

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

WINTER TRUFFLE  215
Freshly grated Tuber Melanosporum truffle

STARTERS

CURED DUCK BREAST 210
Beetroot and Pickled truffle vinaigrette

“MAULTASCHEN” 245
Sauerkraut, morels and pork bullion

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 235
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

SMOKED TROUT (FOR 2) 725
Lamb lettuce, elderflower and Stewed salsify with fresh truffle

PORKCHOP (FOR 2) 695
Apples, onions and crispy pork skin

CÔTE DE BOEUF (FOR 2) 150 pr. 100g variable size and until sold out
Leeks, gooseberry, thyme and herb butter

DESSERT

BLUEBERRY ICE 155
Pine, Sorrel and cream

CHRISTMAS CHEESE “THISE 2022” 170
Pickle Pinecones with fried fruit bread

SOUTHERN JUTLAND “LEMON FROMAGE” 160
Citrus fruit, elderflower and whip creme