4-COURSE MENU

HEART WAFFLES
Mussels, Oscietra Caviar, pickled mushrooms and sour cream

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

JÄGERSCHNITZEL
Free-range pork with chanterelles, lingonberries, pine and Barr’s butter sauce

OR

*COTE DE BOEUF
Veal steak cooked on the bone with pepper, small cabbages and a vinaigrette with pickles and green herbs

BRUNSVIGER BUN
Brown sugar and blueberry ice cream

Served for the entire table – 595 p.p

*ADDITIONAL ADD ON COTE DE BOEUF 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

NEW DANISH POTATOES 65
Black currant wood, dill and parsley

OSCIETRA CAVIAR 235
10g Oscietra Selection Rossini Caviar

STARTERS

HEART WAFFLES 245
Mussels, Oscietra Caviar, pickled mushrooms and sour cream

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 265
Cod and smoked hake with black trumpet, autumn truffles and foamy butter sauce

MAIN COURSE

JÄGERSCHNITZEL 275
Free-range pork with chanterelles, lingonberries, pine and Barr’s butter sauce

REDFISH (FOR 2) 595
Baked redfish, boar bacon, grilled savoy cabbage and pickled green strawberries

COTE DE BOEUF (FOR 2) 745
Veal steak cooked on the bone with pepper, small cabbages and a vinaigrette with pickles and green herbs

  • ADD-ON

AUTUMN TRUFFLE 125
Freshly grated Uncinatum autumn truffle

DESSERT

BRUNSVIGER BUN 135
Brown sugar and blueberry ice cream

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