A LA CARTE

Danish Limfjord oysters 55 a piece
French oysters 40 a piece
Served with "lumsk" ryebread toast an shallot vinaigrette

 

Truffle course - Melanum sporum
Lightly creamed potato puré
Covered by af joyful layer of black truffle

245

Fried cod roe
Vegetables and ramson sprouts
in beurre blanc sauce
145

Beef tatare
Oyster emulsion and rye toast

155

Fried sweetbread
Sherry sauce, veal tongue, beans and root vegtabeles

155
 

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Fresh fish, fried on the bone
(i.e. sole, lemon sole, brill, flounder, cod's tail .. min. 500 gram)
Lemon, marineted salat with onions
browned buttersauce and parsley potatoes
According to size 300/375

 

Ovenbaked Celeriac and puré
Morels, wild mushrooms
Walnut/mushroomgravy
200


Add:Mushroom stuffed Pigeon breast
100



Rib Eye rom Freygaard, Finnish beef
Vegetable Bearnaise
Endive and potatoe dish

375


Testing course
- ask your waiter -

 

Open for lunch Monday - Saturday
Open dinner Wedensday - Saturday
Parties in the restaurantmay be arranged all days

SAISON FOOD for catering

MENU

Potato-truffle salad
Poached egg
Sligtly bitter Italian Puntarella lettuce
-

Skinfried pike perch
Vegetable beurre blanc with trout roe
Pointed cabbage and potatoes

-

Shoulder of young Spanish lamb
in own bouillon
Cabbage and celeriac
-

Selection of cheeses and/or dessert

3 courses 475
4 courses 575
5 courses 650


 

VEGETARIAN/VEGAN MENU

 

3 courses with vegetables
325
Add Dessert
100

 

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 walnuts oil
from Jacobsen
Grated dry goat's cheese 

125

Flødebolle - Danish version of marshmallow cookies with or without coconut
35

 

 

 

LUMSK WINTER MENU WEEK 7 & 8
4 lightly spiced courses 300

Ask the your waiter