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