4-COURSE MENU

PICKLE MACKEREL
salted gooseberries and peas

BEEF TARTARE
Green asparagus and tartar sauce

GLAZED RIBS (FOR 2)
Redcurrant and grilled “green salad”

OR

* BRILL
Carrots with lardo and fishsauce with oysters and chamomile

RHUBARB
Woodruff Ice cream and compot

Served for the entire table – 685 p.p

* ADDITIONAL ADD ON BRILL 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

SUMMER TRUFFLE  215
Freshly grated Tuber Aestivum truffle

STARTERS

OYSTERS PER 3 PIECE 225 / PER 6 piece 415
Josephine oysters with buttermilk/horseradish sauce

GRILLED WAFFLE 275
Herbs, creme fraiche and bleak roe

PICKLE MACKEREL 175
salted gooseberries and peas

ROMAINE SALAD 155
Radish, green strawberries and cheese cream

BEEF TARTARE 185
Green asparagus and tartar sauce

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with leeks, horseradish and Barr’s butter sauce with anchovies

BRILL (FOR 2) 795
Carrots with lardo and fishsauce with oysters and chamomile

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

STANDING PANCAKE 165
Milk ice cream and strawberries

RHUBARB 155
Woodruff Ice cream and compot