3-COURSE MENU

GRILLED WAFFLE
Herbs, creme fraiche and bleak roe

SCHNITZEL WIENER ART
Free-range pork, cucumber and Barr’s butter sauce with anchovies

RHUBARB
Creme fraiche ice cream with woodruff

Served for the entire table – 545 p.p

ADD ON

CAVIAR 455
15g Osietra Gastro Unika caviar

WINTER TRUFFLE  245
Freshly grated Tuber Melanosporum truffle

STARTER

GRILLED WAFFLE 285
Herbs, creme fraiche and bleak roe

OUR SMØRREBRØD
Traditional open-faced sandwiches served on rye bread with seeds and grains

“RHUBARB” HERRING 150
Preserved strawberry, tomato with rose yoghurt

“CURRY” HERRING  155
Curry mayonnaise, poached egg, spinach

“SPICED” HERRING AND POTATO  160
Dill mayonnaise, onions, and elderflower kapers.

SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg

BREADED PLAICE 175
Elderflower remoulade and salad

BEEF TARTARE 170
Tartare sauce, courgette and salted gooseberry

CHICKEN SALAD 170
Green peas, cress and bacon

NEW POTATO 160
lovage, chive, and Danish cheese

ROASTBEEF 175
Kapers mayonnaise, fried onions rings and horseradish

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, Cucumber and Barr’s butter sauce with anchovies

DESSERT

RHUBARB 160
Creme fraiche ice cream with woodruff

FRIED CHEESE 145
Danish Camembert with cloudberry compot