LUNCH

RED SALAD
Preserved fruits, cured goosebreast and pumpkinseed oil
115
BROWN CRAB
Belgian waffle, yoghurt and pine
240
HOT SMOKED HERRING
Sunchokes and a sauce from elderflowers
135
AGED BEEF
As tartar with daikon radish and cress
155
BONE MARROW
Salted gooseberries and toasted ryebread
115
DANISH MEATBALLS
Made of 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
CHICKEN (FOR 2)
From Gråsten with creamed and grilled leeks, wild watercress and chicken jus
595
SWEET CAKE
Cream, sunflower seeds and apple
95
BLUEBERRIES
Pineapple weed and burned hazelnuts
95
PLUMS
Creme fraiche parfait with ryebread and kernel oil
95
PASTRY FOR YOUR COFFEE 75

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

Please ask our waiters for a Beer, Wine, Akvavit and Drinks list