3-COURSE MENU

SPICED HERRING 
Onions, hip berries, cremefraiche and pork fat with thyme

SCHNITZEL WIENER ART
Free-range pork, with grilled brussels sprouts, horseradish cream and Barr’s butter sauce with anchovies

“LEMON FROMAGE”
Candied lemons and oranges, with black currant wood and milk ice cream

Served for the entire table – 465 p.p

SIDES

BREAD 35 p.p
White bread with poppyseed, Rye bread and salted butter

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

SPRING TRUFFLE 215
Fresh grated Bianchetto truffle

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

SPICED HERRING 155
Onions, hip berries, cremefraiche and pork fat with thyme

WARM FRIED HERRING 165
Onionscompot, Ham, and cress

SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg

FRIED MONKFISH LIVER 165
Livermousse, hip roses and blackcurrant leaves

TARTARE 155
Raw beef thigh with pine mayonnaise, lingonberries and crispy kale

“SPRÆNGT OKSEBRYST” 185
Salted and smoked beef fillet, with ramson and Horseradish

STARTERS

BEETROOT SALAD 165
Baked beetroot with chives, lovage and mustard seeds

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with grilled brussels sprouts, horseradish cream and Barr’s butter sauce with anchovies

DESSERT

“LEMON FROMAGE” 145
Candied lemons and oranges, with black currant wood and milk ice cream

CARAMEL CUSTARD  165
“Myseost” and vanilla

FRIED CHEESE 145
Danish Camembert with cloudberry compote