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.
-0-
Raspberry sorbet, chocolate pie, nut crisp raspberry merenque.
Menu 445:- / Wine paring 365:-
Two pieces of cheese between main and dessert 75:-

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
