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
CHOCOLAT DESSERT
Chocolat ice, mousse and cherry compot
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
CURRY HERRING 155
Dill Mayonaise, onions, and unripe blackcurrant
FRIED PICKLE HERRING 165
Onion compot and aged ham
SHRIMP 175
Toasted white bread with dill, lemon and soft-boiled egg
“BAKSKULD” 160
Smoked Fish with egg “salad” and cress
BREADED PLAICE 175
Elderflower remoulade and salad
BEEF TARTARE 155
Ramson, tartar sauce, and black radish
AGED PORK BELLY 215
Celeriac remoulade, kale shoots
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
CHOCOLAT DESSERT 160
Chocolat ice, mousse and cherry compot
FRIED CHEESE 145
Danish Camembert with cloudberry compot