A LA CARTE

 

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

 

 

Lump fish roe
Fat potato puré, pickled onions
Rye crumble and temperated buttermilk
155

 

Asparagus vinaigrette
Skinfried fillet of fresh fish
165

 

Beef tatare(80gr)
Variation of onions and rye toast

155

-


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

 

Sweetbread in blanquette sauce
Wild herbs
Cabbage sprouts and new onions
255

 

Rib eye from Freygaaed, Finnish beef 300 gr+
Crushed pepper, shallots and chopped herbs
Mustard marinated salad
New onions and potato dish
375

Testing course
-ask your waiter-

 

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

MENU

 

Long vegetables
Hollandaise and skinfried pike perch
-

Cauliflower puré soup
Parmesan lid
Parsley jus with garlic
-

 Crushed Belana potatoes
Fried Hopballe eco ckicken
Morels, dill and granulated auricularia
with shallots and Kibo olive oil
-

 Good cheeses
and/or one of tonight's desserts

3 courses 475
4 courses 575
5 courses 650

VEGETARIAN/VEGAN MENU

3 courses with vegetables
325

Add dessert
100
-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 walnuts oil
from Jacobsen
Grated dry goat's cheese 

125

Desserts
-ask your waiter-
125

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

LUNCH Monday- Saturday
DINNER Wednesday-Saturday
Sunday closed
SAISON FOOD offers catering