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