4-COURSE MENU

MUSHRROOM BOUILLON
Blue mussel, autumn truffle and fried mushrooms

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

PORK CHOP
Pork sauce with juniper, caramelized potatoes and fried kale shoots

OR

* SMOKED TROUT
Steamed leeks, pearl onions, wild watercress and black currant wood vinaigrette

BLACK CURRANT ICE CREAM
Pine, hazelnuts and chocolate caramel

Served for the entire table – 675 p.p

* ADDITIONAL ADD ON SMOKED TROUT 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

CARAMELIZED POTATO 75
With apple vinegar, pickled hip berry and ramson buds

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

AUTUMN TRUFFLE 165
Fresh grated Uncinatum truffle

STARTERS

BABY CABBAGE 195
Grilled Danish oyster, Barr’s homemade ham and horseradish sauce with dill

GRILLED HERRING 165
Salted rhubarb, red endive and rose vinaigrette

MUSHRROOM BOUILLON 245
Blue mussel, autumn truffle and fried mushrooms

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

SMOKED TROUT (FOR 2) 795
Steamed leeks, pearl onions, wild watercress and black currant wood vinaigrette

PORK CHOP (FOR 2) 695
Pork sauce with juniper, caramelized potatoes and fried kale shoots

GRILLED DUCK BREAST (FOR 2) 845
Roasted on the bone with glazed beetroot, aromatic pepper and sauce from blackberries

DESSERT

BLACK CURRANT ICE CREAM 145
Pine, hazelnuts and chocolate caramel

HEART WAFFLE 165
Ice cream from Norwegian cheese, icing sugar and blueberry compote

FRIED CHEESE 145
Danish Camembert with cloudberry compote