4-COURSE MENU

SALTED DANISH BLEAK
Courgette, yoghurt and white currant

BEEF TARTARE
Tomato, hip berry and aged green pepper

GLAZED RIBS (FOR 2)
Redcurrant and grilled “green salad”

OR

* GRILLED MACKERAL
Romaine salad, aged pork, chantarelles and fresh summer truffle

RASPBERRY
kefir icecream and dandelion honey

Served for the entire table – 685 p.p

* ADDITIONAL ADD ON GRILLED MACKERAL 175 p.p

4 matching BEERS – 395 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 85
Herbs, and butter

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

WINTER TRUFFLE  215
Freshly grated Tuber Melanosporum truffle

SNACK

OYSTERS PER 3 PIECE 225 / PER 6 piece 415
Josephine oysters with buttermilk/horseradish sauce

FRIED FLOWERS 175
Courgette and marigold with elderflowers mayonnaise

STARTERS

“ALSISK” PANCAKE 235
Brown crab, and langoustine sauce

SALTED DANISH BLEAK 175
Courgette, yoghurt and white currant

“FARMERS” SALAD 155
Cheese Dressing and pickle cucumber

BEEF TARTARE 185
Tomato, hip berry and aged green pepper

CABBAGE 215
parsley, heavy cream with trout and bleak roe

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with fennel, horseradish and Barr’s butter sauce with anchovies

GRILLED MACKERAL (FOR 2) 695
Romaine salad, aged pork, chantarelles and fresh summer truffle

GLAZED RIBS (FOR 2) 685
Redcurrant and grilled “green salad”

CÔTE DE BOEUF (FOR 2) 155 pr. 100g variable size and until sold out
Mushroom in sourdough with morels and herb sauce

DESSERT

STRAWBERRY 145
Strawberry ice with rose oil

RHUBARB 155
Woodruff Ice cream and compot

RASPBERRY 150
Kefir icecream and dandelion honey