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