3-COURSE MENU

DUCK
Classic Danish Christmas pastry with cured duck breast and mousse of roasted duck liver

SCHNITZEL WIENER ART
Free-range pork, grilled brussels sprouts, horseradish and Barr’s butter sauce

WILD BLACKBERRIES
Sour cream sorbet, sweet herbs 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

POTATOES 65
Black currant wood, dill and parsley

OSCIETRA CAVIAR 235
10g Oscietra Selection Rossini Caviar

OUR SMØRREBRØD

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

HERRING OF THE DAY 140

SHRIMP 165
Served on toasted white bread with dill, lemon and soft-boiled egg

TARTARE 145
Raw beef thigh with burnt beetroot, hip roses and pine

BARR’S PEPPER ROASTBEEF 185
Caramelized onions, pickled beetroot, horseradish and fried egg

MAIN COURSE

SCHNITZEL WIENER ART 265
Free-range pork, grilled brussels sprouts, horseradish and Barr’s butter sauce

• ADD-ON

WINTER TRUFFLE 175
Freshly grated Tuber Melanosporum truffle

DESSERT

APPLE TART 135
Caramel of birch tree, brown butter and apple ice cream

WILD BLACKBERRIES 130
Sour cream sorbet, sweet herbs and oak leaf oil

FRIED CHEESE 125
Danish Camembert with cloudberry compote