3-COURSE MENU

“KÅLDOLME”
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce

SCHNITZEL WIENER ART
Free-range pork, with chanterelles, lingonberry and Barr’s butter sauce

“RØDGRØD MED FLØDE”
Wild berry compote, roses and cream with vanilla

Served for the entire table – 465 p.p

SIDES

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

POTATO BOAT 75
Roasted potato, potato mash, chives and Barr’s Worcestershire Sauce      

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

AUTUMN TRUFFLE 165
Fresh grated Uncinatum truffle

OUR SMØRREBRØD

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

FRIED PLAICE 195
Herb salad and elderflower remoulade with langoustine

SHRIMP 165
Toasted white bread with dill, lemon and soft-boiled egg

TARTARE 155
Raw beef thigh with smoked cheese and crispy rye bread

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

NEW POTATOES 155
Barr’s dried ham, chives and crispy potato

STARTERS

“KÅLDOLME” 245
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce

ROMAINE SALAD 165
Danish hard cheese, bouquet of fresh vegetables and pickled cucumber

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with chanterelles, lingonberry and Barr’s butter sauce

OYSTER MUSHROOM SCHNITZEL 245
Served with a brown butter sauce with capers and lemons

DESSERT

“RØDGRØD MED FLØDE” 145
Wild berry compote, roses and cream with vanilla

FRIED CHEESE 145
Danish Camembert with cloudberry compote