4-COURSE MENU
SALTED SEABASS
White currants, parsley cream and grilled peas
TARTARE
Raw beef thigh with ramson mayonnaise and radishes
PORK CHOP
Breaded and fried on the bone with grilled green asparagus and Barr’s butter sauce with pickles
OR
* COD TAIL
Baked on the bone and served with elderflower sauce, pickled flowers and white asparagus
RHUBARB
Sour creme sorbet with woodruff and oak leaf oil
Served for the entire table – 675 p.p
* ADDITIONAL ADD ON COD TAIL 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 65
Slow roasted potato, potato mash and chives
OSCIETRA CAVIAR 265
10g Oscietra Selection Rossini Caviar
STARTERS
OYSTERS 3 PC 115 / 6 PC 205 / 12 PC 385
From Roumégous served with horseradish sauce with dill
BLEAK ROE 285
Grilled Belgian waffle with green herbs and drained yoghurt
SALTED SEABASS 215
White currants, parsley cream and grilled peas
GREEN SALAD LEAVES 155
Dry cheese, Barr’s Worcestershire and pickled capers
TARTARE 175/235
Raw beef thigh with ramson mayonnaise and radishes
FRIKADELLE 285
From aged pork neck with green beans, tarragon and langoustine
MAIN COURSE
OYSTER MUSHROOM SCHNITZEL 245
Served with a brown butter sauce with capers and lemons
COD TAIL (FOR 2) 795
Baked on the bone and served with elderflower sauce, pickled flowers and white asparagus
PORK CHOP (FOR 2) 695
Breaded and fried on the bone with grilled green asparagus and Barr’s butter sauce with pickles
DESSERT
RHUBARB 140
Sour creme sorbet with woodruff and oak leaf oil
BEER ICE CREAM 135
Toasted rye bread, preserved pear and roses
FRIED CHEESE 130
Danish Camembert with cloudberry compote
“STÅ PANDEKAGE” 155
Crispy pancake with blueberry ice creme, pine and caramel from Norwegian brown cheese