3-COURSE MENU

GRILLED WAFFLE
Herbs, creme fraiche and bleak roe

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

MILK ICE CREAM
Rhubarb and woodruff

Served for the entire table – 465 p.p

ADD ON

OSCIETRA CAVIAR 285
10g Oscietra Selection Rossini Caviar

SPRING TRUFFLE 215
Fresh grated Bianchetto truffle

STARTER

GRILLED WAFFLE 275
Herbs, creme fraiche and bleak roe

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

“SOL OVER GUDHJEM”  165
Grilled herring, radish, and egg yolk. 

FRIED PICKLE HERRING  165
Onion compot and aged ham

SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg

BREADED PLAICE 175
Elderflower remoulade and salad

“RULLEPØLSE”  160
smoked cold cut of pork with peber, served with “italian salad”

BEEF TARTARE 155
Ramson, tartar sauce, and black radish

ASPARAGUS, HAM, SHRIMPS 195
White asparagus, house ham and fried fjordshrimps

POTATO 155
lovage, pickle cucumber and cheese

BEETROOT 135
Lovage, tarragon, and mustard seeds

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, with leeks, horseradish and Barr’s butter sauce with anchovies

DESSERT

MILK ICE CREAM 155
Rhubarb and woodruff

FRIED CHEESE 145
Danish Camembert with cloudberry compot