Lunch

SMOKED FRESH CHEESE (FOR 2) Autumn vegetable platter, pickles and caraway	225
CUCUMBER SALAD Frillice lettuce, baby cucumbers and crushed peas	125
BLEAK ROE Belgian waffle, light smoke and soured cream	260
GRILLED MACKEREL Pickled artichokes with a tomato and hiprose dressing	155
TARTAR Raw beef with tomatoes and parsley	155
RAVIOLI Made from oats and filled with cod and pike perch. Crown dill and butter sauce with beer	165
BONEMARROW Grilled with thyme and beer-vinegar	120
SCHNITZEL WIENER ART Free-range pork, horseradish and anchovies	210
FLATFISH Crisp fried plaice served on the bone, sauce with salted lumpfish roe and green tomato	325
HOT SMOKED SALMON (FOR 2) Potato rösti with leek and pickled asparagus. Skyr with white currants and dill	595
CHICKEN (FOR 2) From Gråsten, with wild watercress and jus gras. Chantarelles and corn	595
SWEET CAKE Sunflower seeds, white chocolate and black currants	95
CRISPY CHOUX PASTRY Whipped cream and red currants	95
SOURDOUGH PANCAKE Cloudberries, caramelized whey and soft serve	95
BLUEBERRY ICE CREAM Plum kernels and full fat cream	95


BARR MENU 4 COURSES (Served to the entire table)	600