3-COURSE MENU

HEART WAFFLES
Mussels, Oscietra Caviar, pickled mushrooms and sour cream

JÄGERSCHNITZEL
Free-range pork with chanterelles, lingonberries, pine and Barr’s butter sauce

WILD BLACKBERRIES
Sour cream sorbet, sweet herbs and oak leaf oil

Served for the entire table – 435 p.p

OUR SMØRREBRØD

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

GRILLED HERRING 140
Green tomatoes, elderflower mayonnaise and dill stems

SHRIMP 165
Served on toasted white bread dill, lemon and soft boiled egg

CURED SAUSAGE 125
Potatoes, lovage and crispy onions

TARTARE 145
Raw beef thigh with burnt beetroot, hip roses and pine

BARR’S PEPPER ROASTBEEF 185
Caramelized onions, pickled beetroot, horseradish and fried egg

SIDES

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

NEW DANISH POTATOES 65
Black currant wood, dill and parsley

OSCIETRA CAVIAR 235
10g Oscietra Selection Rossini Caviar

STARTES

HEART WAFFLES 245
Mussels, Oscietra Caviar, pickled mushrooms and sour cream

GREEN SALAD LEAVES 145
With dry cheese, Barr’s Worcestershire and pickled capers

MAIN COURSE

JÄGERSCHNITZEL 275
Free-range pork with chanterelles, lingonberries, pine and Barr’s butter sauce

• ADD-ON

AUTUMN TRUFFLE 125
Freshly grated Uncinatum autumn truffle

DESSERT

WILD BLACKBERRIES 130
Sour cream sorbet, sweet herbs and oak leaf oil

BRUNSVIGER BUN 135
Brown sugar and blueberry ice cream