3-COURSE MENU
GRILLED WAFFLE
Herbs, creme fraiche and bleak roe
SCHNITZEL WIENER ART
Free-range pork, cucumber and Barr’s butter sauce with anchovies
SOUTHERN JUTLAND “LEMON FROMAGE”
Citrus fruit, elderflower and whip creme
Served for the entire table – 485 p.p
ADD ON
OSCIETRA CAVIAR 315
10g Oscietra Selection Rossini Caviar
SUMMER TRUFFLE 245
Freshly grated Tuber Aestivum truffle
STARTER
GRILLED WAFFLE 275
Herbs, creme fraiche and bleak roe
OUR SMØRREBRØD
Traditional open-faced sandwiches served on rye bread with seeds and grains
“RHUBARB” HERRING 150
Preserved strawberry, tomato with rose yoghurt
“CURRY” HERRING 155
Curry mayonnaise, poached egg, spinach
FRIED “PICKLE” HERRING 160
Apple compote, onions and aged ham
“SPICED” HERRING AND POTATO 160
Dill mayonnaise, onions, and elderflower kapers.
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
BREADED PLAICE 175
Elderflower remoulade and salad
BEEF TARTARE 170
Smoked cheese creme and radish, and salted gooseberries
CHICKEN SALAD 170
Green asparagus, cress and bacon
NEW 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, Cucumber and Barr’s butter sauce with anchovies
DESSERT
SOUTHERN JUTLAND “LEMON FROMAGE” 160
Citrus fruit, elderflower and whip creme
FRIED CHEESE 145
Danish Camembert with cloudberry compot