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