Evening

 

 

 

MENU

Green gazpacho with peas and langoustine – Riesling Kritt 2018, Domaine Gresser Alsace

 Tatar of venison with chimichurri, asparagus and sunflower seeds – Menetou-Salon Rose 2018, Philippe Gilbert

Chicken with gooseberries and sauce with chicken liver

or filet of hake with spinach and oyster mushrooms

– Brouilly 2018Clos de la Roilette

3 Danish cheeses with garnish – Feuerheerd´s Colheita 2009, Port

Lemon cream with strawberries and macaroons – Kracher spätlese 2017, Burgenland

 

Menu

3 courses:  398,- 4 courses:  485,- 5 courses:  540,-

Menu + Wine

3 courses: 698,- 4 courses: 860,- 5 courses: 980,-

 

TRY ALL IN: Aperitif, 5 courses including wine, mineralwater, coffee and sweets DKK: 1100,- per person

Latest order 9 pm

1 glass Champagne: 140,-
1 glass Crémant de Bourgogne with elderflower: 80,-
For information about allergies please consult the waiter

A la carte

STARTERS

Green gazpacho with peas and langoustine 120,-

Tatar ofvenison with chimichurri, white asparagus and sunflower seeds 120,-

MAIN COURSES

Chicken with gooseberries and sauce with chicken liver 285,-

Filet of hale with spinach, oyster mushrooms and lemon 285,-

Crispy rice otto with red pepper, fennel and tomato sauce 265,-

CHEESE

3 Danish cheeses 115, –

5 Danish cheeses 155, –

DESSERTS

Lemon cream with strawberries and macaroon 95, –

Creme caramel with berries and nuts 95,-

Sweets for coffee 48, –