4-COURSE MENU
SALTED DANISH BLEAK
Courgette, yoghurt and white currant
BEEF TARTARE
Tomato, hip berry and aged green pepper
GLAZED RIBS (FOR 2)
Redcurrant and grilled “green salad”
OR
* GRILLED MACKERAL
Romaine salad, aged pork, chantarelles and fresh summer truffle
RASPBERRY
kefir icecream and dandelion honey
Served for the entire table – 685 p.p
* ADDITIONAL ADD ON GRILLED MACKERAL 175 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
NEW DANISH POTATOES 85
Herbs, and butter
ADD ON
OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar
WINTER TRUFFLE 215
Freshly grated Tuber Melanosporum truffle
SNACK
OYSTERS PER 3 PIECE 225 / PER 6 piece 415
Josephine oysters with buttermilk/horseradish sauce
FRIED FLOWERS 175
Courgette and marigold with elderflowers mayonnaise
STARTERS
“ALSISK” PANCAKE 235
Brown crab, and langoustine sauce
SALTED DANISH BLEAK 175
Courgette, yoghurt and white currant
“FARMERS” SALAD 155
Cheese Dressing and pickle cucumber
BEEF TARTARE 185
Tomato, hip berry and aged green pepper
CABBAGE 215
parsley, heavy cream with trout and bleak roe
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, with fennel, horseradish and Barr’s butter sauce with anchovies
GRILLED MACKERAL (FOR 2) 695
Romaine salad, aged pork, chantarelles and fresh summer truffle
GLAZED RIBS (FOR 2) 685
Redcurrant and grilled “green salad”
CÔTE DE BOEUF (FOR 2) 155 pr. 100g variable size and until sold out
Mushroom in sourdough with morels and herb sauce
DESSERT
STRAWBERRY 145
Strawberry ice with rose oil
RHUBARB 155
Woodruff Ice cream and compot
RASPBERRY 150
Kefir icecream and dandelion honey