3-COURSE MENU

GRILLED HERRING
Dill mayonaise, apple and gooseberry

SCHNITZEL WIENER ART
Free-range pork, with chanterelle, lingonberries and Barr’s butter sauce

GRILLED PLUMS
Foamy egg nog and thyme

Served for the entire table – 465 p.p

ADD ON

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

PICKLE HERRING 155
Marinated in dried spices, with white currant and cremefraiche

GRILLED HERRING  160
Dill mayonaise, apple and gooseberry

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

MACKERAL  165
Tomatoes, hip roses and hip berries

BREADED PLAICE 175
Elderflower remoulade and salad

BEEF TARTARE 155
Smoked mayonnaise, radish and gooseberries

AGED PORK BELLY 215
Stewed chanterelles, and pickle cucumber

NEW DANISH POTATO 155
Lovage, chives and grated cheese

COURGETTE 135
Fried courgette fleur with tartare sauce

MAIN COURSE

SCHNITZEL WIENER ART 325
Free-range pork, with chanterelle, lingonberries and Barr’s butter sauce

DESSERT

GRILLED PLUMS 145
Foamy egg nog and thyme

FRIED CHEESE 145
Danish Camembert with cloudberry compote