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April menu

Blackened salmon, nettle pesto, pickled cucumber, citrus- & onion vinaigrette, crest.
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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:-

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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