LUNCH
| RED SALAD Preserved fruits, cured goosebreast and pumpkinseed oil |
115 |
| BROWN CRAB Belgian waffle, yoghurt and pine |
240 |
| HOT SMOKED HERRING Sunchokes and a sauce from elderflowers |
135 |
| AGED BEEF As tartar with daikon radish and cress |
155 |
| BONE MARROW Salted gooseberries and toasted ryebread |
115 |
| DANISH MEATBALLS Made of pork with lard, nutmeg and truffles |
195 |
| SCHNITZEL WIENER ART Free-range pork, horseradish and anchovies |
195 |
| GLAZED COD (FOR 2) Cod tail Helgenæs style with spinach, pickled flowers and whey sauce |
595 |
| CHICKEN (FOR 2) From Gråsten with creamed and grilled leeks, wild watercress and chicken jus |
595 |
| SWEET CAKE Cream, sunflower seeds and apple |
95 |
| BLUEBERRIES Pineapple weed and burned hazelnuts |
95 |
| PLUMS Creme fraiche parfait with ryebread and kernel oil |
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 | |