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

SOUTHERN JUTLAND “LEMON FROMAGE”
Citrus fruit, elderflower and whip creme

Served for the entire table – 485 p.p

ADD ON

OSCIETRA CAVIAR 315
10g Oscietra Selection Rossini Caviar

WINTER TRUFFLE  245
Freshly grated Tuber Melanosporum truffle

STARTER

GRILLED WAFFLE 275
Herbs, creme fraiche and bleak roe

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

PICKLED HERRING  155
Apples, pearl onions and creme fraiche

“MUSTARD” HERRING  160
Eggs, dill and dry aged bacon

FRIED “PICKLE”  HERRING  165
Onions compot, aged ham

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

BREADED PLAICE 175
Elderflower remoulade and salad

BEEF TARTARE 155
Tartare sauce, nasturtium, pickled cucumber

CHICKEN SALAD 165
Morels, ramson capers and watercress

SMOKED DUCKBREAST 160
Waldorf salad, kale shoots and lingonberries

WARM DANISH LIVER PÂTÉ (FOR 2)  295 until sold out
Morels, pickles, sage and dry aged bacon

MAIN COURSE

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

DESSERT

SOUTHERN JUTLAND “LEMON FROMAGE” 160
Citrus fruit, elderflower and whip creme

FRIED CHEESE 145
Danish Camembert with cloudberry compot