4-COURSE MENU

BAKED COD
Spinach and ramson

BEEF TARTARE
Smoked cheese, radish and salted gooseberries

ROASTED CHICKEN (SHARING)
Spring salad, fried new onions and chicken sauce

OR

* GRILLED BLEAK (SHARING)
Fried Carrots, lardo, and fish sauce

RHUBARB 
Creme fraiche ice cream with woodruff

Served for the entire table – 715 p.p

* ADDITIONAL ADD ON BLEAK 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

ROASTED POTATO 95
Smoked butter, chives and shallots

ADD ON

OSCIETRA CAVIAR 315
10g Oscietra Selection Rossini 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

YELLOW BEET 170
Yoghurt, rose vinaigrette, and unripe blackcurrant

RAW LANGOUSTINE 245
Fresh cheese, preserved tomato and strawberry

BEEF TARTARE 195
Smoked cheese, radish and salted gooseberries

GRILLED WAFFLE 255
Garlic butter and Gratinated Mussels and clams

MAIN COURSE

SCHNITZEL WIENER ART “HOLSTEIN” 335
Free-range pork, fried egg, anchovies, cucumber salad and Barr’s butter sauce

GRILLED BLEAK (FOR 2) 745
Fried Carrots, lardo, and fish sauce

WHOLE ROASTED CHICKEN (FOR 2) 795
Spring salad, fried new onions and chicken sauce

GRILLED DANISH LAMB  (FOR 2) 875
Peas, lamb heart, and rapeseed shoots

DESSERT

BLACKBERRY PANCAKE 175
Milk icecream and pine

RHUBARB 160
Creme fraiche ice cream with woodruff