Lunch menu

1 glass of champagne and 3 oysters 150,-

Fine de Claire, served natural with lemon and vinaigrette, a piece 30,-

Herring

Selection of herring, lard and capers 125,-       

Fried herring, new potatoes, dill and smoked cheese 85,-

Christiansø herring with egg, chives and mustard 75,-

Brantevik herring, crispy bread, red onion and creme fraiche 95,-

Smaller dishes

Terrine of foie gras, crispy buttermilk, onions and violets 145,-

Grilled heart of beef, beetroot, horseradish and cress 115,-    

Soup of crap, burned cabbage and watercress 125,-

White asparagus and poached egg 135,-

Smoked cusk, pickles, ramson mayonnaise and crispy bread 115,-

Larger dishes 

Tatar of beef, salad and yolk 140,-

Roasted plaice with spinach and nettle hollandaise 165,-

Fricasseé of veal, velouté, new vegetables and lovage 175,-

Ribeye, 250 gram, with gravy, pies, ramson and salad 225,-

One kilogram of fresh steamed mussels with fries 200,-

Lunch menu of the day, composed by the chef on the day 

2 courses 215,- / wine menu 145,-

3 coursess 295,- / wine menu 210,-

All major credit cards are accepted. Please note that payment with both Danish and foreign credit cards are subject to an added fee. 

 

Desserts

Danish Koldskål, kammerjunkere, strawberries and sorrel 105,-

Variation of rhubarb, hazelnuts and white chocolate 95,-

Three kinds of sorbet or ice cream 85,-

Cheese 100,-

Sweets for the coffee, 3 pieces 40,-