A LA CARTE


 

 French oysters 40 kr. a piece
Danish Limfjord A oysters 50 a piece
Served with 'Lumsk' ryebread toast and shallot vinaigrette


Black truffles- melanosporum-
on Jerusalem artichoke soup

275


Cod roe
Vegetables in beurre blanc sauce

145


Beef tartare ( 80 grs.)
Mustard emulsion, walnuts and apple
Rye toast

155

--

 

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

375

-

Fried 'sandwich' of flounder fillets
Red wine 'oil'
Salsify and parsley sauté

200

-

Rib Eye from Freygaard
Finnish beef 300 grs.+
Pepper sauce, wild water cress
Onion herbs

375

-

-Testing course, ask your waiter -
-

SAISON FOOD for catering

 

 

 

 

MENU
-

Winter vegetables, oyster emulsion
Seaweed and herb fried mussels
-

Crushed Belana potatoes
Fried wild oyster mushrooms
and black truffle - melanosporum
-

 Hopballe eco poultry
Boned, prepared with dried ham
Parsley/leek compote
and winter vegetables
-

Selection of cheeses and/or
one of tonight's desserts

3 courses 485
4 courses 585
5 courses 665


VEGETARIAN/ VEGAN MENU

3 courses with vegetables
325
- your waiter knows the menu-

Add Dessert
125


CHEESES AND DESSERTS

Choice of Nordic and Southern cheeses
from trolley

145

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


Open for lunch Monday- Saturday
Open for dinner Wednesday- Saturday

Parties in the restaurant