4-COURSE MENU

GRILLED ROMAINE HEART SALAD
Brown crab, parsley and foamy beer sauce

TARTARE
Raw beef thigh with radishes, hip roses and smoked cheese

COD TAIL
Baked on the bone and served with elderflower sauce, cress and white asparagus

RHUBARB
Rhubarb ice cream and chamomile mousse

Served for the entire table – 595 p.p

4 matching BEERS – 325 p.p
4 matching WINES – 495 p.p.

SIDES

BREAD 30 p.p
White bread with beer mash, Rye bread and salted butter

SAUTÉ POTATO 65
With Barr Worcestershire sauce

STARTERS

OYSTERS 3 PC 105 / 6 PC 195 / 12 PC 375
From Roumégous, served with elderflower vinaigrette and horseradish sauce with dill

GRILLED ROMAINE HEART SALAD 155
Brown crab, parsley and foamy beer sauce

GREEN ARTICHOKES 135
As a salad with “hummus” made from yellow peas and rosehip berries

GRILLED BELGIAN WAFFLES 255
Kalix bleak roe, herbs and yogurt

TARTARE 155/195
Raw beef thigh with radishes, hip roses and smoked cheese

“FRIKADELLE” 165
Traditional Danish meatball of pork and veal, served with spinach, lingonberries and ramsons

GURNARD 185
Fried gurnard, butter sauce with trout roe, dill and parsley

MAIN COURSE

SCHNITZEL WIENER ART 265
Free-range pork, warm potato salad with leeks and Barr’s butter sauce

COD TAIL (FOR 2) 675
Baked on the bone and served with elderflower sauce, cress and white asparagus

GLAZED LAMB RACK (FOR 2) 645
Grilled peas and lamb heart with a vinaigrette with green herbs

DESSERT

RHUBARB 110
Rhubarb ice cream and chamomile mousse

CARDAMOM “ROLL” 125
Compote of cloudberries and milk ice cream

“STÅ PANDEKAGE” 120
Crispy pancake with birch tree ice cream and compote dark berries