4-COURSE MENU

HADDOCK AND HAM
Caramelized onions, leeks, and beer sauce

TARTARE
Raw beef thigh with pine mayonnaise, lingonberries and crispy kale

BEEF SHORT RIBS 
Glazed ribs with chives, celeriac, gooseberries and thyme. 

OR

* GRILLED HALIBUT
Fried carrot, roasted pumpkin seeds, and fish sauce

BLUEBERRY ICE CREAM
Pine, hazelnuts and chocolate caramel

Served for the entire table – 675 p.p

* ADDITIONAL ADD ON GRILLED HALIBUT 125 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

HASSELBACH POTATO 75
With creme fraiche and chives

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

WINTER TRUFFLE 215
Fresh grated Tuber Melanosporum truffle

STARTERS

GRILLED HERRING 165
Salted rhubarb, red endive and rose vinaigrette

HADDOCK AND HAM 245
Caramelized onions, leeks, and beer sauce

BEETROOT SALAD 165
Baked beetroot with chives, lovage and mustard seeds

SMOKED BONE MARROW 195
Salted gooseberry, pickled leek flower and crispy rye bread

TARTARE 185 / 265
Raw beef thigh with pine mayonnaise, lingonberries and crispy kale

MAIN COURSE

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

GRILLED HALIBUT (FOR 2) 795
Fried carrot, roasted pumpkin seeds, and fish sauce

BEEF SHORT RIBS (FOR 2) 695
Glazed ribs with chives, celeriac, gooseberries and thyme. 

“BEEF AND PORTER PIE” (FOR 2) 745
Braised beef cheek, bonemarrow, bouquet of herbs, and pickles

DESSERT

BLUEBERRY ICE CREAM 145
Pine, hazelnuts and chocolate caramel

CARAMEL CUSTARD  165
“Myseost” and vanilla

FRIED CHEESE 145
Danish Camembert with cloudberry compote