3-COURSE MENU
SPICED HERRING
Onions, hip berries, cremefraiche and pork fat with thyme
SCHNITZEL WIENER ART
Free-range pork, with grilled brussels sprouts, horseradish cream and Barr’s butter sauce with anchovies
“LEMON FROMAGE”
Candied lemons and oranges, with black currant wood and milk ice cream
Served for the entire table – 465 p.p
SIDES
BREAD 35 p.p
White bread with poppyseed, Rye bread and salted butter
OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar
SPRING TRUFFLE 215
Fresh grated Bianchetto truffle
OUR SMØRREBRØD
Traditional open-faced sandwiches served on rye bread with seeds and grains
SPICED HERRING 155
Onions, hip berries, cremefraiche and pork fat with thyme
WARM FRIED HERRING 165
Onionscompot, Ham, and cress
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
FRIED MONKFISH LIVER 165
Livermousse, hip roses and blackcurrant leaves
TARTARE 155
Raw beef thigh with pine mayonnaise, lingonberries and crispy kale
“SPRÆNGT OKSEBRYST” 185
Salted and smoked beef fillet, with ramson and Horseradish
STARTERS
BEETROOT SALAD 165
Baked beetroot with chives, lovage and mustard seeds
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, with grilled brussels sprouts, horseradish cream and Barr’s butter sauce with anchovies
DESSERT
“LEMON FROMAGE” 145
Candied lemons and oranges, with black currant wood and milk ice cream
CARAMEL CUSTARD 165
“Myseost” and vanilla
FRIED CHEESE 145
Danish Camembert with cloudberry compote