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

ADD ON

CAVIAR 455
15g Osietra Gastro Unika caviar

AUTUMN TRUFFLE  245
Freshly grated Tuber Uncinatum truffle

STARTER

GRILLED WAFFLE 285
Herbs, creme fraiche and bleak roe

OUR SMØRREBRØD
Traditional open-faced sandwiches served on rye bread with seeds and grains

PICKLE HERRING 150
Preserved white asparagus, elderflower capers

“CURRY” HERRING  155
Curry mayonnaise, poached egg, spinach

“SPICED” HERRING  160
Tomato mayonnaise, onions, hip berries

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
Chantarelle, cress and bacon

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

DESSERT

CHERRY AND CREAM
Preserved cherry, milk sorbet and soft cream

FRIED CHEESE 145
Danish Camembert with cloudberry compot