Evening a la carte menu
This menu is available from 18.00 – 21.30
Jerusalem artichoke soup
a light soup flavoured with Noilly Prat and served with
oxtail terrine and Norway lobster
Home-made gravad lax (cured salmon)
marinated in dill and Akvavit and served with mustard dressing and lettuce.
Carved at your table
from roasted leg of venison, marinated in thyme
and Cognac. Served with mushroom mayo,
hazelnuts, pickled cranberries and
crispy flakes of cheese (“Havgus”)
Desserts and cheese
Omelet en surprice
Book at table on e-mail or ph. +45 98375100
Variation of cod
steamed and fried cod, served with pickled
and caramelized beets & beurre blanc flavoured
with dill and pickled mustard seeds
slowly cooked and served with a tarragon and sour cream flavoured glaze, garlic cream with browned butter, potato crouquettes and baked beets
whole boneless quail flambeed in Armagnac. The quail is filled with well-seasoned stuffing and truffle. Served with sauce flavoured with Eau-de-vie-Poire and a puree of chestnuts and stewed figs.
(If ordered by 2 or more guests the quail will be
flambéed at your table, otherwise in the kitchen)
with venison and mushrooms served with pearl onions, mashed potatoes and lingonberries
Vegetarian dish of the day,
for our guests that do not eat meat or fish,
please ask your waiter
We can offer a lovely 4 course dinner of this seasons produce. Please ask your waiter.
Please tell the waiter if you do not want the meet fried medium.