A LA CARTE

Danish Limfjord oysters 55 a piece
 French oysters 40 kr. a piece
Served with 'Lumsk' ryebread toast and shallot vinaigrette

North Sea bisque
Foamy lightly creamed soup
Fried Jerusalem artichokes

145

Whelk
Parsley/ ramson gravy and Boretana onion

115

Beef tartare
Oyster emulsion and rye toast

155

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

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
According to size 300 /375
 

Ovenbaked Celeriac and puré
Morels, wild mushrooms
Walnut/ mushroom gravy

200
Add: Mushroom stuffed Pigeon breast 100

Rib Eye from Freygaard, Finnish beef
Vegetable Bearnaise
Endive and potato dish
375
-

Testing course

- ask your waiter -

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

 ---NY SIDE--

MENU
 

Winter salad with poultry
Wild water cress, fried semolina dough
with black truffle
Mushrooms and baked celeriac
-
Lentil/ curry soup
Parmesan and ramson
-
Skinfried pike perch
Vegetable beurre blanc with trout roe
Pointed cabbage and potatoes
-
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

Choice 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

Desserts 
- ask your waiter -
125

"Flødebolle" - Danish version of chocolate covered marshmallowfoam
 with or without coconut
35

LUMSK WINTER MENU WEEK 7 & 8
4 LIGHTLY SPICED COURSES 300