3-COURSE MENU

GRILLED WAFFLE
Herbs, creme fraiche and bleak roe

SCHNITZEL WIENER ART
Free-range pork, with leeks, green strawberry and Barr’s butter sauce

CHOCOLAT DESSERT
Chocolat ice, mousse and cherry compot

Served for the entire table – 465 p.p

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

SPRING TRUFFLE 215
Fresh grated Bianchetto 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

CURRY HERRING  155
Dill Mayonaise, onions, and unripe blackcurrant

FRIED PICKLE HERRING  165
Onion compot and aged ham

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

“BAKSKULD”  160
Smoked Fish with egg “salad” and cress

BREADED PLAICE 175
Elderflower remoulade and salad

BEEF TARTARE 155
Ramson, tartar sauce, and black radish

AGED PORK BELLY 215
Celeriac remoulade, kale shoots

BEETROOT 135
Lovage, tarragon, and mustard seeds

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with leeks, green strawberry and Barr’s butter sauce

DESSERT

CHOCOLAT DESSERT 160
Chocolat ice, mousse and cherry compot

FRIED CHEESE 145
Danish Camembert with cloudberry compot