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 grilled green asparagus 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

POTATO BOAT 65
Slow roasted potato, potato mash and chives

OSCIETRA CAVIAR 265
10g Oscietra Selection Rossini Caviar

STARTERS

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

BLEAK ROE 285
Grilled Belgian waffle with green herbs and drained yoghurt

SALTED SEABASS 215
White currants, parsley cream and grilled peas

GREEN SALAD LEAVES 155
Dry cheese, Barr’s Worcestershire and pickled capers

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

FRIKADELLE 285
From aged pork neck with green beans, tarragon and langoustine

MAIN COURSE

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

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

PORK CHOP (FOR 2) 695
Breaded and fried on the bone with grilled green asparagus and Barr’s butter sauce with pickles

DESSERT

RHUBARB 140
Sour creme sorbet with woodruff and oak leaf oil

BEER ICE CREAM 135
Toasted rye bread, preserved pear and roses

FRIED CHEESE 130
Danish Camembert with cloudberry compote

“STÅ PANDEKAGE” 155
Crispy pancake with blueberry ice creme, pine and caramel from Norwegian brown cheese