4-COURSE MENU

DUCK
Classic Danish Christmas pastry with cured duck breast and mousse of roasted duck liver

BROWN CRAB
Grilled winter cabbage, parsley and foamy beer sauce

BAKED REDFISH
Boar bacon, grilled savoy cabbage and pickled green strawberries

OR

* “BARR’S GLAZED HAM”
Aged pork neck, served with cream potatoes and two types of winter truffles

WILD BLACKBERRIES
Sour cream sorbet, sweet herbs and oak leaf oil

Served for the entire table – 595 p.p

* ADDITIONAL ADD ON “BARR’S GLAZED HAM” 150 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

POTATOES 65
Black currant wood, dill and parsley

OSCIETRA CAVIAR 235
10g Oscietra Selection Rossini Caviar

STARTERS

BROWN CRAB 165
Grilled winter cabbage, parsley and foamy beer sauce

GREEN SALAD LEAVES 145
With dry cheese, Barr’s Worcestershire and pickled capers

TARTARE 155/195
Raw beef thigh with burnt beetroot, hip roses and pine

FISH FRIKADELLE 295
Cod and smoked hake with black trumpet, winter truffles and foamy butter sauce

DUCK 135
Classic Danish Christmas pastry with cured duck breast and mousse of roasted duck liver

MAIN COURSE

SCHNITZEL WIENER ART 265
Free-range pork, grilled brussels sprouts, horseradish and Barr’s butter sauce

BAKED REDFISH (FOR 2) 595
Boar bacon, grilled savoy cabbage and pickled green strawberries

“BARR’S GLAZED HAM” (FOR 2) 745
Aged pork neck, served with cream potatoes and two types of winter truffles

  • ADD-ON

WINTER TRUFFLE 175
Freshly grated Tuber Melanosporum truffle

DESSERT

APPLE TART 135
Caramel of birch tree, brown butter and apple ice cream

WILD BLACKBERRIES 130
Sour cream sorbet, sweet herbs and oak leaf oil

FRIED CHEESE 125
Danish Camembert with cloudberry compote