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