LUNCH
| CUCUMBER SALAD baby cucumbers, frillice lettuce and crushed peas |
115 |
| BROWN CRAB Belgian waffle, yoghurt and gherkins |
240 |
| HOT SMOKED MACKEREL tomatoes and hip roses |
135 |
| AGED BEEF As tartar. With daikon radish and cress |
155 |
| BONE MARROW Salted gooseberries and toasted ryebread |
95 |
| FISH FRIKADELLE Scallop, corn and summer truffle |
195 |
| SCHNITZEL WIENER ART Free-range pork, horseradish and anchovies |
195 |
| GLAZED COD (FOR 2) Cod tail Helgenæs style. Spinach, pickled flowers and whey sauce |
595 |
| CHICKEN (FOR 2) From Gråsten. Creamed and grilled leeks, wild watercress and chicken jus |
595 |
| SWEET CAKE Cream, sunflower seeds and cherries |
95 |
| BLUEBERRIES Pineapple weed and burned hazelnuts |
95 |
| RHUBARB Creme fraiche parfait and Vanilla |
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 | |