3-COURSE MENU
SPICED HERRING
Onions, hip berries, cremefraiche and pork fat with thyme
SCHNITZEL WIENER ART
Free-range pork, with courgette, horseradish cream and Barr’s butter sauce with anchovies
RHUBARB
Woodruff ice and oats crackers
Served for the entire table – 465 p.p
SIDES
BREAD 35 p.p
White bread with poppyseed, Rye bread and salted butter
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
SPICED HERRING 155
Onions, hip berries, cremefraiche and pork fat with thyme
WARM FRIED HERRING 165
Onionscompot, Ham, and cress
“MATJES” HERRING 165
Fried pumpkin seeds, and grated cheese
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
SMOKED GARFISH 155
Pepper mayonnaise and gooseberry compot
BREADED PLAICE 175
Elderflower remoulade and salad
BEEF TARTARE 155
Radish, horseradish, and lovage
AGED PORK BELLY 160
Celeriac remoulade and morel butter
SPRING SALAD 135
Smoked cheese with radish and green strawberries
MAIN COURSE
SCHNITZEL WIENER ART 285
Free-range pork, with courgette, horseradish cream and Barr’s butter sauce with anchovies
DESSERT
RHUBARB 145
Woodruff ice and oats crackers
DANISH STRAWBERRIES 165
Butter milk ice and meadowsweet oil
FRIED CHEESE 145
Danish Camembert with cloudberry compote