LUNCH
| SMOKED FRESH CHEESE (FOR 2) Vegetable platter and caraway |
225 |
| CUCUMBER SALAD Frillice lettuce, baby cucumbers and crushed peas |
125 |
| BROWN CRAB Grilled Belgian waffle. Yoghurt and green strawberries |
240 |
| HOT SMOKED MACKEREL Pickled artichokes with a tomato and hiprose dressing |
155 |
| WHITE ASPARAGUS SOUP Chamomile and summer truffle |
155 |
| TARTAR Raw beef with peas and ramson |
155 |
| DANISH MEATBALL From lamb, with fava beans and white currants |
195 |
| SCHNITZEL WIENER ART Free-range pork, horseradish and anchovies |
210 |
| FLATFISH Crisp fried plaice served on the bone, and a sauce with brown shrimp and pickled green tomato |
325 |
| GLAZED COD (FOR 2) Cod tail Helgenæs style with spinach, pickled flowers and whey sauce |
595 |
| STRUDEL (FOR 2) With a filling of free-range chicken. Fried white asparagus, pine and a butter sauce with beer |
595 |
| RHUBARB Creme fraiche ice cream and vanilla |
95 |
| CRISPY CHOUX PASTRY Whipped cream, cloudberries and seabuckthorn |
95 |
| GOOSEBERRY Mousse of cultured goatsmilk and “makroner” |
95 |
| PASTRY FOR YOUR COFFEE | 75 |
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BARR MENU 4 COURSES
(Served to the entire table)
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600 |
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| Please ask our waiters for a Beer, Wine, Akvavit and Drinks list | |