3 COURSE LUNCH MENU

BLEAK ROE
Grilled Belgian waffles, dill and soured cream

SCHNITZEL WIENER ART
Free-range pork, horseradish, anchovies and Barr’s butter sauce

CHOUX PASTRY
Apples, roasted hazelnuts and plum kernel ice cream

Served for the entire table – 425 p.p

3 matching BEERS – 225 p.p
3 matching WINES – 350 p.p.

OUR SMØRREBRØD
Open faced sandwich served on ryebread with seeds and grains

FRIED AND PICKLED HERRING 145
Served warm with onions and salted gooseberries

SHRIMP 200
On toasted white bread. Shrimp, dill, lemon and soft boiled egg

POTATO 135
Egg yolk potatoes from Søren Wiuff, pepper bacon and chives

TARTAR 155
Raw beef thigh with white radishes, black currant capers and smoke

RULLEPØLSE 135
Traditional cold cut made from lamb belly. Black pepper, cress and lamb aspic

MAIN COURSES

PLAICE A LA “SKAWBO” 245
Cooked on the bone. Compot of Swedish lingonberries, lemon and potatoes

SCHNITZEL WIENER ART 235
Free-range pork, horseradish, anchovies and Barr’s butter sauce

WARM POTATO SALAD 65
30g ROYAL BELGIAN BAERII CAVIAR 350

DESSERTS

PANCAKES 115
Wild blueberry jam and soft serve ice cream

CHOUX PASTRY 115
Apples, roasted hazelnuts and plum kernel ice cream

SHERRY MOUSSE 95
Walnuts and raisins