March menu

Scallop, shell fish bisque, citrus flavoured apple, fennel, dark bread.
-0-
Reindeer, potatoe puré with browned butter, smoked salsify, brussel sprouts, thyme flavoured sauce, black currant.
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Raspberry sorbet, chocolate pie, nut crisp raspberry merenque.

Menu 445:- / Wine paring 365:-

Two pieces of cheese between main and dessert 75:-

Book a table

Starters

Bleak roe, hash brown, onions, sour cream.
179:-

Scallop, shell fish bisque, citrus flavoured apple, fennel, dark bread.
145:-

Foie gras au Torchon, duck liver, duck leg rillette, butter fried brioche, fig- & red wine marmelade.
175:-

Green pie risotto, truffle, Danish “Vesterhavs” cheese.
145:-

Cold cuts plate, pickles, crisps, aioli.
165:-

French oysters Fine de claire
3st 110:-    6st 165:-

Mains

Steak tartar, beetroots, capers, onion, mustard, egg cream, cornichons.
150:-/245:-

Seared steak tartar, beetroots, capers, onion, mustard, French fries, red wine sauce.
170:-/260:-

Cod fillet, Broccolini, broccoli puré, white wine sauce, fennel, Trout roe, horseradish, radish.
325:-

Filet Mignon Swedish, French fries, sauce béarnaise, tomato- & onion salad.
325:-

Slow cooked beef cheeks, parsnip puré, vinegar deep fried potatoes, pancetta, mushrooms, flower sprouts
275:-

Home made Gnocci, browned sage butter, Pecorino cheese, butternut squash, deep fried mushrooms.
235:-

Desserts

Crème Brulée
90:-

Raspberry sorbet, chocolate pie, nut crisp, raspberry merengue.
105:-

Coconut ice cream, baked pineapple, french toast, roasted almonds.
99:-

Chocolate truffles.
29:-

Assortment of cheese.
130:-

After dinner