DINNER - Lumskebugten

A LA CARTE

 

French oysters 40 a piece
Served with 'LUMSK' rye bread toast and shallot vinaigrette

 

Artichoke
Garden herbs
Capers vinaigrette
155

 

Skinfried fillet of fish,
Sweetcorn vinaigrette and chanterelles
140

 


Beef tatare(80gr)
Tomato variation and herb
155

 

Sweetbread
stewed spinach/parsley, onion and chanterelles
165

-


Fresh fish, fried on the bone
(i.e. sole, lemon sole, brill, flounder, cod's tail .. min. 500 gram)
Lemon, marineted salad with onions
browned butter sauce and parsley potatoes
According to size
325/375

 

Panaché of fish and shellfish
Shellfish soup, crown dill, fennel,
Sea vegetables and celery
265

 

Horseradish seasoned Rib eye
from Freygaard, Finnish beef 300 gr+
Bean sautée, shallots, crushed pepper,
potato dish with horseradish
375

Testing course
-ask your waiter-

 

Open lunch Monday - Saturday
Open dinner Wedensday - Saturday
Parties in the restaurant may be arranged all days
SAISON FOOD for catering

MENU

Three tasty and filling courses
with vegetables
Choice of fish or poultry
-

Cold beetroot soup
Horseradish cream and new apples
-

Artischoke sautée with tomato
Bean/almond compote
Soya-ginger marinade

Add: Lightly fried Norwegian lobster
(size 8/12)
-

Pointed cabbage with chantarelle
Sweetcorn and lightly sour onions
Vegtable/ potato salad
Add: Hopballe poultry or fillet of fresh fish
-

 Choice of good cheeses
and/or one of tonight's desserts

3 courses 325
4 courses 435
5 courses 550

Each addition 125


VEGAN MENU

3 courses with vegetables
325

Add dessert
125
-your waiter knows the menu-

 

CHEESES AND DESSERTS

Choise of Nordic and Southern cheeses
from trolley
145

Plate of sheep's and goat's cheeses
and a salad with fresh walnuts and walnut oil
from Jacobsen
Grated dry goat's cheese 

125

One of tonight´s desserts
-ask your waiter-
125

Evening kiss
Danish version of chocolate covered marshmallow 
 with or without coconut
35