4-COURSE MENU

“KÅLDOLME”
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce

TARTARE
Raw beef thigh with smoked cheese and crispy rye bread

PORK CHOP
Breaded and fried on the bone with chanterelles, lingonberry and Barr’s butter sauce

OR

* GRILLED BREAM
Summer fennel, swiss chard, dill and black currant wood oil

“RØDGRØD MED FLØDE”
Wild berry compote, roses and cream with vanilla

Served for the entire table – 675 p.p

* ADDITIONAL ADD ON GRILLED BREAM 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

POTATO BOAT 75
Roasted potato, potato mash, chives and Barr’s Worcestershire Sauce

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

AUTUMN TRUFFLE 165
Fresh grated Uncinatum truffle

STARTERS

OYSTERS 3 PC 145 / 6 PC 245
From Roumégous served with horseradish sauce with dill

“KÅLDOLME” 245
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce

ROMAINE SALAD 165
Danish hard cheese, bouquet of fresh vegetables and pickled cucumber

TARTARE 185 / 265
Raw beef thigh with smoked cheese and crispy rye bread

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 chanterelles, lingonberry and Barr’s butter sauce

GRILLED BREAM (FOR 2) 795
Summer fennel, swiss chard, dill and black currant wood oil

WHOLE GRILLED TURBOT (FOR 2) 140 pr. 100g variable size and until sold out                                                    Garnish like Bream   

DESSERT

“RØDGRØD MED FLØDE” 145
Wild berry compote, roses and cream with vanilla

“STÅ PANDEKAGE” 165
Crispy pancake with raspberries and milk ice cream with pineapple weed

FRIED CHEESE 145
Danish Camembert with cloudberry compote