3-COURSE MENU

“KÅLDOLME”
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce

SCHNITZEL WIENER ART
Free-range pork, with grilled new onions and Barr`s butter sauce with anchovies

CHERRIES
Grilled and served with sour cream sorbet with woodruff and blackcurrant leaf oil 

Served for the entire table – 435 p.p

SIDES

BREAD 35 p.p
White bread with beer mash, Rye bread and salted butter

NEW POTATOES 65
Lovage and gherkins

OSCIETRA CAVIAR 265
10g Oscietra Selection Rossini Caviar

SUMMER TRUFFLE 135
Fresh grated truffle

OUR SMØRREBRØD

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

FRIED PLAICE 195
Herb salad and elderflower remoulade with langoustine

SHRIMP 165
Toasted white bread with dill, lemon and soft-boiled egg

TARTARE 155
Raw beef thigh with ramson mayonnaise and radishes

BARR’S PEPPER ROASTBEEF 185
Caramelized onions, pickled beetroot, horseradish and fried egg

NEW POTATOES 155
Barr’s dried ham, chives and crispy potato

STARTERS

GRILLED ROMAINE 235
Langoustine tartare, ramson and green strawberry

“KÅLDOLME” 225
Cabbage roll with gurnard, padron, crown dill and foamy beer sauce

TOMATO SALAD 155
Thin sliced tomato with nectarine and hip rose vinaigrette

MAIN COURSE

SCHNITZEL WIENER ART 275
Free-range pork, with grilled new onions and Barr`s butter sauce with anchovies

OYSTER MUSHROOM SCHNITZEL 245
Served with a brown butter sauce with capers and lemons

DESSERT

CHERRIES 140
Grilled and served with sour cream sorbet with woodruff and blackcurrant leaf oil 

FRIED CHEESE 130
Danish Camembert with cloudberry compote