EVENING MENU

4 courses – DKK 550, wine menu DKK 450
6 courses – DKK 750, wine menu DKK 650
8 courses - DKK 850, wine menu DKK 750
Optional A la carte.

SNACKS

GILLARDEAU OYSTERS
with pickled seaweed, hemp oil and daikon

WAFFLE
with green tomatoes, wild boar bacon and creamy hay cheese 

Both DKK 75

STARTERS

HALIBUT CEVICHE 
with bergamot, olive oil, turnips, Nicoise olives and glasswort
DKK 135

CONFIT EGG YOLK
with Danish kales, pickled mushrooms, crispy toast and matured Hodde Christian cheese with mushroom sauce
DKK 135

BEEF TARTARE
with baked beetroot, blackcurrants from last year, smoked marrow and dried ox hearts   
DKK 135

NORWEGIAN SCALLOPS
with Oscietra caviar, salsify, Danish apples, hazelnuts and sauce made on mussels
DKK 160

DANISH LOBSTER
with hiproses, Jerusalem artichoke, unripe blackberries and floral lobster bouillion
DKK 160

MAIN COURSES

TURBOT ON THE BONE
with celery in textures, parsley, pickled green strawberries and sauce aromatique
DK 220

GRILLED DANISH PORK
with BBQ, mini leeks from Kiselgården, cabbage, spruce, fermented white asparagus and sauce made on long pepper
DKK 200

CANETTE FRIED ON THE BONE
with white onions, tarragon, horseradish, pickled mustard seeds and duck sauce
DKK 200

DESSERTS & CHEESES

HAY CHEESE
with macadamia nuts, Nashi pear, browned butter and pickled dandelion caper berries
DKK 130

BLOOD ORANGE
with cream cheese and liquorice
DKK 130

DANISH APPLES
with buttermilk, white chocolate and verbena
DKK 130

DARK CHOCOLATE
with Arabica coffee and walnuts
DKK 140