
A L A C A R T E
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Starters
Asparagus, kohlrabi, crouton & Sauce Mousseline with rapeseed oil from “Lehnsgaard” 135,-
Brill, onions, wild garlic & sauce with ¨Vesterhavs ¨ cheese 155,-
Steak tartare of beef, green strawberries, salted sunflower seeds & horseradish creme 145,-
Additions
Royal Belgian Gold Caviar, langoustine, CEP mushroom & Beurre blanc 245,-
Mains
Fried cod, mussels, parley purée & fish fume 225,-
Confit & fried Poussin, celeriac, lemon & bacon vinaigrette 195,-
Veal, fermented mushrooms, mustard seeds & jus 245,-
Desserts
Bornholm and other Danish cheeses 110,-
Rhubarb, cream from Bornholm, toasted oats & honey 110,-
Fromage with “ Sevablødda ” buttermilk sorbet & méringue 110,-