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,-