LUNCH
| BLEAK ROE Belgian waffle, light smoke and soured cream |
240 |
| HOT SMOKED HERRING Pickled plums, salted rhubarb and wild roses |
135 |
| CURED RIBEYE Thin slices of ribeye. Ramson, mustard greens and dried cheese |
155 |
| BONE MARROW Salted gooseberries and toasted ryebread |
115 |
| SOUP Broth of chicken and beef. Traditional meatballs and bread dumplings, winter vegetables and beef fat |
155 |
| DANISH MEATBALL From Pork with lard, nutmeg and truffles |
195 |
| SCHNITZEL WIENER ART Free-range pork, horseradish and anchovies |
195 |
| GLAZED COD (FOR 2) Cod tail Helgenæs style with spinach, pickled flowers and whey sauce |
595 |
| ICE CREAM SANDWICH Butter cookies with woodruf ice cream and caramelized apples |
95 |
| CRISPY CHOUX PASTRY Whipped cream, cloudberries and seabuckthorn |
95 |
| SHERRY MOUSSE Walnuts, dark chocolate and preserved pear |
95 |
| PASTRY FOR YOUR COFFEE | 75 |
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BARR MENU 4 COURSES
(Served to the entire table)
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600 |
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| Please ask our waiters for a Beer, Wine, Akvavit and Drinks list | |