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THE 5 COURSE

Appetizers

Norwegian scallops – yellow beets – pine – kaffir lime

Danish oysters – cabbage from Søren Wiuff – lardo – brown butter

Pheasant breast – quince – waldorf salad – cream sauce

Fallow deer fillet – blackcurrant – roquefort – deer sauce
Braised leg – mushroom – celeriac

Apples – brown butter – Calvados

MENU 700

WINE PAIRING 700
JUICE PAIRING 700

THE 7 COURSE

Appetizers

Norwegian scallops – yellow beets – pine – kaffir lime

Danish oysters – cabbage from Søren Wiuff – lardo – brown butter

Danish lobster – pumpkin – lovage – muesli

Pheasant breast – quince – waldorf salad – cream sauce

Fallow deer fillet – blackcurrant – roquefort – deer sauce
Braised leg – mushroom – celeriac

Apples – brown butter – Calvados

Cardamom ice cream – lemon fromage – meringue

MENU 900

WINE PAIRING 900
JUICE PAIRING 900

A LA CARTE

STARTERS

Lobster in two servings
1)Salad of lobster claws and joints, greens & mushroom
2)Fried lobster tail, new onions, tomato & lobster bisque

275

Squid with kohlrabi, mussel sauce & caviar

180

30 gram Rossini White Sturgeon with potato galettes,

red onions, sour cream & quail eggs

300

Carpaccio of tenderloin with balsamic, Comté aged 57 months & truffles

200

Danish oysters with cabbage from Søren Wiuff & brown butter

180

MAIN COURSES

Monkfish grilled on the bone with herbs from our garden & greens

400

Fallow deer fillet – blackcurrant – roquefort – deer sauce
Braised leg – mushroom – celeriac

400

Glazed tenderloin with pan-fried sweetbread, mushrooms & sauce with marrow

and green peppers

450

DESSERTS

Selection of cheeses from near and far with panfried ryebread & italian figs

175

Apples with brown butter & Calvados

140

Cardamom ice cream – lemon fromage – meringue

140

Pancakes with orange & vanilla ice cream

160

 

Coffee & sweets

85

WINE LIST

 

 All prices include VAT and are valid for 2017