4-COURSE MENU

SALTED SEABASS
White currants, parsley cream and grilled peas

TARTARE
Raw beef thigh with ramson mayonnaise and radishes

PORK CHOP
Breaded and fried on the bone with grated summer truffle, grilled new onions and Barr’s butter sauce with pickles

OR

* COD TAIL
Baked on the bone and served with elderflower sauce, pickled flowers and white asparagus

RHUBARB
Sour creme sorbet with woodruff and oak leaf oil

Served for the entire table – 675 p.p

* ADDITIONAL ADD ON COD TAIL 125 p.p

4 matching BEERS – 325 p.p
4 matching WINES – 525 p.p.

SIDES

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

NEW POTATOES 65
Lovage and gherkins

OSCIETRA CAVIAR 265
10g Oscietra Selection Rossini Caviar

SUMMER TRUFFLE 135
Fresh grated truffle 

STARTERS

OYSTERS 3 PC 115 / 6 PC 205 / 12 PC 385
From Roumégous served with horseradish sauce with dill

GRILLED ROMAINE 235
Langoustine tartare, ramson and blackcurrant leaf

SALTED SEABASS 215
White currants, parsley cream and grilled peas

TOMATO SALAD 155
Thin sliced tomato with nectarine and hip rose vinaigrette

TARTARE 175/235
Raw beef thigh with ramson mayonnaise and radishes

MAIN COURSE

OYSTER MUSHROOM SCHNITZEL 245
Served with a brown butter sauce with capers and lemons

PORK CHOP (FOR 2) 695
Breaded and fried on the bone with grated summer truffle, grilled new onions and Barr’s butter sauce with pickles

COD TAIL (FOR 2) 795
Baked on the bone and served with elderflower sauce, pickled flowers and white asparagus

WHOLE GRILLED TURBOT APPROX. 1 KG  (FOR 2) 900 until sold out
Garnish like cod tail 

DESSERT

RHUBARB 140
Sour creme sorbet with woodruff and oak leaf oil

STRAWBERRY 155
Elderflower mousse and rose oil

FRIED CHEESE 130
Danish Camembert with cloudberry compote