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
SOUTHERN JUTLAND “LEMON FROMAGE”
Citrus fruit, elderflower and whip creme
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
WINTER TRUFFLE 245
Freshly grated Tuber Melanosporum 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
SOUTHERN JUTLAND “LEMON FROMAGE” 155
Citrus fruit, elderflower and whip creme