3-COURSE MENU

GRILLED BELGIAN WAFFLES
Kalix bleak roe, herbs and yogurt

SCHNITZEL WIENER ART
Free-range pork, warm potato salad with leeks and Barr’s butter sauce

RHUBARB
Rhubarb ice cream and chamomile mousse

Served for the entire table – 435 p.p

OUR SMØRREBRØD

Traditional open-faced sandwiches served on rye bread with seeds and grains

SMOKED GARFISH 140
Warm potato salad with dill and parsley

SHRIMP 165
Served on toasted white bread dill, lemon and soft boiled egg

“RULLEPØLSE” 125
Traditional Danish cold cut from lamb, served with onions, mustard and pickled beetroots

TARTARE 145
Raw beef thigh with radishes, hip roses and smoked cheese

VARIATIONS OF HAM 135
Home smoked ham and Barr’s 7 years dry aged ham with warm creamy summer vegetables

SIDES

BREAD 30 p.p
White bread with beer mash, Rye bread and salted butter

SAUTÉ POTATO 65
With Barr Worcestershire sauce

MAIN COURSE

SCHNITZEL WIENER ART 265
Free-range pork, warm potato salad with leeks and Barr’s butter sauce

COD TAIL (FOR 2) 675
Baked on the bone and served with elderflower sauce, cress and white asparagus

DESSERT

RHUBARB 110
Rhubarb ice cream and chamomile mousse

CARDAMOM “ROLL” 125
Compote of cloudberries and milk ice cream

“STÅ PANDEKAGE” 120
Crispy pancake with birch tree ice cream and compote from dark berries