3-COURSE MENU

SALTED SEABASS
White currants, parsley cream and grilled peas

SCHNITZEL WIENER ART
Free-range pork, with grilled new onions 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

NEW POTATOES 65
Lovage and gherkins

OSCIETRA CAVIAR 265
10g Oscietra Selection Rossini Caviar

SUMMER TRUFFLE 135
Fresh grated 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 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

GRILLED ROMAINE 235
Langoustine tartare, ramson and blackcurrant leaf

SALTED SEABASS 215
White currants, parsley cream and grilled peas

TOMATO SALAD 155
Thin sliced tomato with nectarine and hip rose vinaigrette

MAIN COURSE

SCHNITZEL WIENER ART 275
Free-range pork, with grilled new onions 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

STRAWBERRY 155
Elderflower mousse and rose oil

FRIED CHEESE 130
Danish Camembert with cloudberry compote