3-COURSE MENU
GRILLED WAFFLE
Herbs, creme fraiche and bleak roe
SCHNITZEL WIENER ART
Free-range pork, chantarelles, lingonberries and Barr’s butter sauce
APPLE
Kefir ice cream and rosemary caramel
Served for the entire table – 485 p.p
ADD ON
OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar
AUTUMN TRUFFLE 215
Freshly grated Tuber Uncinatum 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
PICKLED HERRING 155
Apples, pearl onions and creme fraiche
FRIED HERRING 165
Cress and dill potatoes
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
BREADED PLAICE 175
Elderflower remoulade and salad
COURGETTE, HAM, SHRIMPS 195
Lardo and fried fjordshrimps
BEEF TARTARE 155
Tomato, hip berry and nasturtium
CHICKEN SALAD 165
Fried mushrooms, ramson capers
SMOKED DUCKBREAST 160
Waldorf salad, kale shoots and lingonberries
MAIN COURSE
SCHNITZEL WIENER ART 325
Free-range pork, chantarelles, lingonberries and Barr’s butter sauce
DESSERT
APPLE 150
Kefir ice cream and rosemary caramel
FRIED CHEESE 145
Danish Camembert with cloudberry compot