3-COURSE MENU

SALTED SEABASS
White currants, parsley cream and grilled peas

SCHNITZEL WIENER ART
Free-range pork, with grilled green asparagus and Barr`s butter sauce with anchovies

RHUBARB
Sour cream sorbet with woodruff and oak leaf oil

Served for the entire table – 435 p.p

SIDES

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

POTATO BOAT 65
Slow roasted potato, potato mash and chives

OSCIETRA CAVIAR 265
10g Oscietra Selection Rossini Caviar

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 ramson mayonnaise and radishes

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

WHITE ASPARAGUS 195
Barr’s dried ham and crispy fjord shrimps

STARTERS

BLEAK ROE 285
Grilled Belgian waffle with green herbs and drained yoghurt

SALTED SEABASS 215
White currants, parsley cream and grilled peas

GREEN SALAD LEAVES 155
Dry cheese, Barr’s Worcestershire and pickled capers

MAIN COURSE

SCHNITZEL WIENER ART 275
Free-range pork, with grilled green asparagus and Barr`s butter sauce with anchovies

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

DESSERT

RHUBARB 140
Sour creme sorbet with woodruff and oak leaf oil

BEER ICE CREAM 135
Toasted rye bread, preserved pear and roses

FRIED CHEESE 130
Danish Camembert with cloudberry compote