Evening

Starters

Variations of Perle Blanche oysters

Deep-fried with tartare sauce - Passion/pepper coulis - Horseradish ketchup - Raspberry vinegar - Orange Ponzu “World’s Best” with almond oil & Rossini Caviar

450,-

Oysters naturel - Perle Blanche

3 pcs. or 6 pcs. served au naturelle’s with Horseradish ketchup & red wine vinaigrette

175 / 350,-

3 deep-fried oysters

served with sautéed spinach, tartare sauce & lemon

175,-

30 gram Rossini Caviar

served with kefir-fermented cream, quail egg, red onions & brioche

750,-

Very green salad

155,-

Crab turned with dill & lime mayonnaise

served with avocado cream, pickled tomatoes, capers, cress, cashew nuts, red grapefruit & cucumbers in white balsamic vinegar

265,-

Smoked salmon from Royal Nyborg Smokehouse

served with potato pure, fermented kefir cream Chives, Red Onion & Rossini Caviar

265,-

Carpaccio of scallop, Jerusalem artichokes and apples, apple beurre blanc Rossini Caviar

285,-

Lobster salad with Danish black lobster

served with white asparagus, pink grape coulis & marinated salads

295,-

Squid provencale served with pimento nage

175,-

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød cheese & rucola

165,-

Fried Foie Gras

served with mushrooms a la crème, apricots stewed in passion fruit coulis

accompanied with brioche

325,-

Snails with peas francaise & comté toast

185,-

Lobster bisque

175,-

served with asparagus, crème double, chives & croutons

The chef's 5 course menu made from seasonal ingredients

1.500,-

Main courses

Steamed turbot

served with asparagus, peas, potato purée, turbot blanquette & Kalix bleek

395,-

Pan fried zander

served with zucchini stuffed with scallop, green asparagus

& saffron-mussel sauce

325,-

Moules frites

blue mussels steamed with Pernod & herbs, served with aioli & french fries

195,-

Lamb chop

stuffed with sweetbread & sage served with eggplant caviar & lamb sauce

395,-

Summer venison & venison sausage

served with onions, new cabbage, cherries & venison sauceflavoured with Chartreuse

425,-

Beef tartare

served with Kalix bleek, marinated white asparagus & pickled shallots with asparagus salad

295,-

Grilled steak of Danish beef tenderloin (210 g.)

served with green beans, red wine sauce, fries & béarnaise

Also made as pepper steak on request

565,-

Additional purchases

Fried foie gras

155

Supplement

French fries

Béarnaise

60 apiece

Desserts

2 pcs. of petits fours

50,-

3 kinds of sorbet

135,-

Blood orange sorbet

served with Campari

125,-

Coconut frangipane

with rum braised pineapple served with yogurt sorbet

165,-

Gateau de Crepes au chocolate

served with passion fruit sorbet

165,-

Høgelundsgaard blue cheese with Agen prunes aged 2 years on Armagnac

served with Comté & 100% chocolate

195,-

Cheese board

4 European cheeses served with proper garnish

175,-