3-COURSE MENU

TOMATO SALAD
Danish tomatoes, served with homemade cream cheese, crackers and pickles

JÄGERSCHNITZEL
Free-range pork with chanterelles, lingonberries, summer truffles and Barr’s butter sauce

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

Served for the entire table – 435 p.p

OUR SMØRREBRØD

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

SMOKED HAKE 140
Warm potato salad with dill and parsley

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

CURED SAUSAGE 125
New potatoes, lovage and crispy onions

TARTARE 145
Raw beef thigh with radishes, hip roses and smoked cheese

VARIATIONS OF HAM 135
Home smoked ham and Barr’s 7 years dry aged ham with warm creamy summer vegetables

SIDES

BREAD 35 p.p
White bread with beer mash, Rye bread and salted butter

NEW DANISH POTATOES 65
Black currant wood, dill and parsley

OSCIETRA CAVIAR 235
10g Oscietra Selection Rossini Caviar

MAIN COURSE

JÄGERSCHNITZEL 295
Free-range pork with chanterelles, lingonberries, summer truffles and Barr’s butter sauce

DESSERT

WILD BLACKBERRIES 135
Sour cream sorbet, sweet herbs and oak leaf oil

“STÅ PANDEKAGE” 130
Crispy pancake with blueberries, lavender flower, pine and and milk ice cream