Wednesday till Saturday 

Small courses

French Gillardeau oysters 45 á piece
Danish Limfjord A oysters 50 á piece
Lumsk trimmings

Glaced vegetables
and fried Danish lobster
275
-

Cold asparagus puré soup
Lightly whipped cream and raw asparagus
125
-

Chantarelles toast
Onion compote and Fanoe Ham
185
-

Beef tatare 'all over'
Crisp and soft bits
Mustard emulsion with cornichons
165

--

Fresh fish, fried on the bone
(i.e. sole, lemon sole, brill, cod's tail, 500 gr)
Lemon marinated salad with pickled onions
Browned buttersauce and parsley potatoes
395

Fried 'sandwich' from flatfish
Tomato, new onions, garlic
Mint and parsley
New potatoes
265

Eco chicken from Hopballe
Rich parsley gravy, cabbage herbs and parsley
250
-

-Testing course-
-Please, ask your waiter -

-

Opening hours till July 18th:
Lunch and Dinner Wednesday-Saturday

Parties may be arranged all days
SAISON FOOD for catering

---NY SIDE

 MENU 

Artichoke and céviche of saltwater fish
Dill marinated raw vegetables
-

Turbot bisque, creamed soup
Turned with foamy asparagus and dill gravy
-

Fried monk fish
Smoked lard
Pointed cabbage, onions and chanterelles
Potato dish
-

Good cheeses from trolley
And /or one of tonight's desserts
-
3 courses kr. 490
4 courses kr. 590
5 courses kr. 690

VEGETARIAN MENU
-may be served vegan-

Asparagus salad
Olives and crisp herbs
-

Artichoke on bean-almond compote
Soy-ginger marinade
Lovage and coriander
-

Glaced cauliflower
Tomato, new onions, garlic
Moroccan mint and parsley
Potato salad with smoked cream cheese

2 courses kr. 250
3 courses kr. 350

Add cheese or dessert
125

CHEESE AND DESSERT

Choice of Nordic and Southern cheeses
from trolley
175

3 kinds of cheese
120

Salad with cheeses from goat and sheep
Fresh walnuts and walnut oil from Jacobsen
Grated dry goat's cheese.

125

Choose one of tonight's desserts
- ask your waiter -
125

Evening kiss
 with or without coconut
35