3-COURSE MENU

SPICED HERRING
Onions, hip berries, cremefraiche and pork fat with thyme

SCHNITZEL WIENER ART
Free-range pork, with courgette, horseradish cream and Barr’s butter sauce with anchovies

RHUBARB
Woodruff ice and oats crackers

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

“MATJES” HERRING 165
Fried pumpkin seeds, and grated cheese

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

SMOKED GARFISH 155
Pepper mayonnaise and gooseberry compot

BREADED PLAICE 175
Elderflower remoulade and salad

BEEF TARTARE 155
Radish, horseradish, and lovage

AGED PORK BELLY 160
Celeriac remoulade and morel butter

SPRING SALAD 135
Smoked cheese with radish and green strawberries

MAIN COURSE

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

DESSERT

RHUBARB 145
Woodruff ice and oats crackers

DANISH STRAWBERRIES  165
Butter milk ice and meadowsweet oil 

FRIED CHEESE 145
Danish Camembert with cloudberry compote