4-COURSE MENU

PICKLED TROUT
Turnip, rhubarb and Bakskuld

BROWN CRAB
Romaine salad, green strawberries and whey sauce.

GRILLED CHICKEN THIGH
Ramson, leeks and parsley

OR

* BUTTER POACHED LING
Beach kale, sauce with blue mussels and fjordshrimps

DANISH STRAWBERRIES
Butter milk ice and meadowsweet oil

Served for the entire table – 685 p.p

* ADDITIONAL ADD ON BUTTER POACHED LING 175 p.p

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

SIDES

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

NEW DANISH POTATOES 75
With herbs, shallots and pickle cucumber

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

SUMMER TRUFFLE  215
Fresh grated Tuber Aestivum truffle

STARTERS

ROUMEGOUS OYSTERS, per piece 75
lemons and buttermilk sauce with horseradish.

GRILLED ROUMEGOUS OYSTERS, per piece 75
Whisky butter, and grilled lemon.

PICKLED TROUT 175
Turnip, rhubarb and Bakskuld

BROWN CRAB  245
Romaine salad, green strawberries and whey sauce.

SUMMER BEANS AS A SALAD 155
Smoked cheese, roasted pumpkin seeds and “blackcurrant bush”

BEEF TARTARE 185
Radish, horseradish, and lovage

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with courgette, horseradish cream and Barr’s butter sauce with anchovies

BUTTER POACHED LING (FOR 2) 795
Beach kale, sauce with blue mussels and fjordshrimps

GRILLED CHICKEN THIGH (FOR 2) 695
Ramson, leeks and parsley  

DEER BACK ON THE BONE (FOR 2) 150 pr. 100g variable size and until sold out.
Green asparagus and aromatic pepper sauce.

DESSERT

RHUBARB 145
Woodruff ice and oats crackers

DANISH STRAWBERRIES  165
Butter milk ice and meadowsweet oil

BEER ICECREAM  155
Caramelised rye and wheat with preserved pears

FRIED CHEESE 145
Danish Camembert with cloudberry compote