Lunch Menu
3-COURSE MENU
GRILLED WAFFLE
Herbs, creme fraiche and bleak roe
SCHNITZEL WIENER ART
Free-range pork, Brussel sprout, horseradish cream and Barr’s butter sauce with anchovies
CHERRY AND CREAM
Preserved cherry, milk sorbet and soft cream
Served for the entire table – 545 p.p
STARTER
GRILLED WAFFLE 285
Herbs, creme fraiche and bleak roe
OUR SMØRREBRØD
Traditional open-faced sandwiches served on rye bread with seeds and grains
CURRY HERRING 155
Curry mayonnaise, poached egg, spinach
“SPICED” HERRING 160
Tomato mayonnaise, onions, hip berries
“FRIED PICKLED” HERRING 165
Apple compote, with aged ham and pearl onions
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
BREADED PLAICE 175
Elderflower remoulade and salad
BEEF TARTARE 170
Tartar sauce, winter radish and crispy salsify
CHICKEN SALAD 170
Bacon, apple and black kale
POTATO 160
lovage, chive, and Danish cheese
ROASTBEEF 175
Kapers mayonnaise, fried onions rings and horseradish
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, Brussel sprout, horseradish cream and Barr’s butter sauce with anchovies
ADD ON
CAVIAR 455
15g Osietra Gastro Unika caviar
AUTUMN TRUFFLE 245
Freshly grated Tuber Uncinatum truffle
DESSERT
CHERRY AND CREAM
Preserved cherry, milk sorbet and soft cream
FRIED CHEESE 145
Danish Camembert with cloudberry compot