April menu
Blackened salmon, nettle pesto, pickled cucumber, citrus- & onion vinaigrette, crest.
-0-
Lamb roast beef, wild garlic butter, crispy smashed potatoes, spring carrot, red wine sauce.
-0-
Dark chocolate- & toffee tarte, créme chantilly, raspberries.
Menu 445:- / Wine paring 365:-
Two pieces of cheese between main and dessert 75:-

Starters
Bleak roe, hash brown, onions, sour cream.
179:-
Blackened salmon, nettle pesto, pickled cucumber, citrus- & onion vinaigrette, crest.
145:-
Foie gras au Torchon, duck liver, duck leg rillette, butter fried brioche, fig- & red wine marmelade.
175:-
White aspargus, apple vinegrette, caramelized goat cheese, saltroasted almonds
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:-
Seared artic char, white aspargus, trout roe, aspargus mayonnaise, dild, fennel, potatoes & browned butter.
325:-
Filet Mignon Swedish, French fries, sauce béarnaise, tomato- & onion salad.
325:-
Lamb roast beef, wild garlic butter, crispy smashed potatoes, spring carrot, red wine sauce.
285:-
Green pie risotto, truffle, Danish “Vesterhavs” cheese deep fried mushrooms.
235:-


Desserts
Crème Brulée
90:-
Dark chocolate- & toffee tarte, créme chantilly, raspberries.
105:-
Apple- & lemon sorbet, caramelized apple, oat crumble, citrus cream cheese.
99:-
Chocolate truffles.
29:-
Assortment of cheese.
130:-
After dinner
