LUNCH

SMOKED FRESH CHEESE (FOR 2)
Autumn vegetable platter, pickles and caraway
225
CUCUMBER SALAD
Frillice lettuce, baby cucumbers and crushed peas
125
BLEAK ROE
Belgian waffle, light smoke and soured cream
260
GRILLED MACKEREL
Pickled artichokes with a tomato and hiprose dressing
155
TARTAR
Raw beef with tomatoes and parsley
155
RAVIOLI
Made from oats and filled with cod and pike perch. Crown dill and butter sauce with beer
165
BONEMARROW
Grilled with thyme and beer-vinegar
120
SCHNITZEL WIENER ART
Free-range pork, horseradish and anchovies
210
FLATFISH
Crisp fried plaice served on the bone, sauce with salted lumpfish roe and green tomato
325
HOT SMOKED SALMON (FOR 2)
Potato rösti with leek and pickled asparagus. Skyr with white currants and dill
595
CHICKEN (FOR 2)
From Gråsten, with wild watercress and jus gras. Chantarelles and corn
595
SWEET CAKE
Sunflower seeds, white chocolate and black currants
95
CRISPY CHOUX PASTRY
Whipped cream and red currants
95
SOURDOUGH PANCAKE
Cloudberries, caramelized whey and soft serve
95
BLUEBERRY ICE CREAM
Plum kernels and full fat cream
95

BARR MENU 4 COURSES
(Served to the entire table)
600