4-COURSE MENU
“KÅLDOLME”
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce
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
* GRILLED MACKEREL
Chanterelles, swiss chard and salad with summer squash
CHERRIES
Grilled and served with sour cream sorbet with woodruff and blackcurrant leaf oil
Served for the entire table – 675 p.p
* ADDITIONAL ADD ON GRILLED MACKEREL 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 green strawberry
“KÅLDOLME” 225
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce
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
GRILLED MACKEREL (FOR 2) 795
Chanterelles, swiss chard and salad with summer squash
WHOLE GRILLED TURBOT (FOR 2) 135 pr. 100g variable size and until sold out Garnish like Mackerel
DESSERT
CHERRIES 140
Grilled and served with sour cream sorbet with woodruff and blackcurrant leaf oil
“STÅ PANDEKAGE” 155
Crispy pancake with raspberries and milk ice cream with pineapple weed
FRIED CHEESE 130
Danish Camembert with cloudberry compote