4-COURSE MENU

GRILLED ROMAINE HEART SALAD
Brown crab, parsley and foamy beer sauce

TARTARE
Raw beef thigh with radishes, hip roses and smoked cheese

SCHNITZEL WIENER ART
Free-range pork, warm potato salad with leeks and Barr’s butter sauce

OR

*COTE DE BOEUF
Ribeye steak on the bone with pepper, new onions and a vinaigrette with pickles and green herbs

RASPBERRY ROLL
With summer flowers, whipped cream and raspberry sirup

Served for the entire table – 595 p.p

*ADDITIONAL ADD ON COTE DE BOEUF 145 p.p

4 matching BEERS – 325 p.p
4 matching WINES – 495 p.p.

SIDES

BREAD 35 p.p
White bread with beer mash, Rye bread and salted butter

NEW DANISH POTATOES 65
Black currant wood, dill and parsley

OSCIETRA CAVIAR 235
10g Oscietra Selection Rossini Caviar

STARTERS

OYSTERS 3 PC 105 / 6 PC 195 / 12 PC 375
From Roumégous, served with elderflower vinaigrette and horseradish sauce with dill

GRILLED ROMAINE HEART SALAD 155
Brown crab, parsley and foamy beer sauce

TOMATO SALAD 145
Danish tomatoes, served with homemade cream cheese, crackers and pickles

TARTARE 155/195
Raw beef thigh with radishes, hip roses and smoked cheese

FISH FRIKADELLE WITH CAVIAR 265
Frikadelle of white fish fried in butter. With green beans, white currant and salted cream

MAIN COURSE

SCHNITZEL WIENER ART 265
Free-range pork, warm potato salad with leeks and Barr’s butter sauce

MACKEREL “DANOIS ROYAL” (FOR 2) 695
Grilled mackerel with new potatoes, summer salad, salted rhubarb and Oscietra Caviar

COTE DE BOEUF (FOR 2) 745
Ribeye steak on the bone with pepper, new onions and a vinaigrette with pickles and green herbs

DESSERT

RASPBERRY ROLL 125
With summer flowers, whipped cream and raspberry sirup

“STÅ PANDEKAGE” 130
Crispy pancake with blueberries, lavender flower, pine and and milk ice cream