Evening

Variations of Perle Blanche oysters

Deep-fried with tartare sauce · Passion/pepper coulis · Boody Mary - Ponzu · "World's Best" with Almond Oil & Rossini Caviar - Horseradish Ketchup

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,-​

Crab turned with dill & lime mayonnaise

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

265,-

Danish smoked salmon from Royal Nyborg Smokehouse

on brioche, salmon mousse, served with rocket salad & lemon-pepper coulis

195,-​​

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød & rucola

165,-​

Fried scallops

served in its own shell with cauliflower cream, julienne herbs & aromatic soy ginger boullion

195,-​

Turbot bisque

served with cauliflower, leeks, crème double & croutons

175,-​

Chanterel toast a la crème

served with port pickled cherry & deep-fried sage (With fried foie gras kr. 300,-)

185,-​

Steamed sole

325,-​

Butter-fried turbot

served with leek, potato purée, sauce nage & Rossini Caviar

495,-​

Agnolotti

with scallop & lobster farce, fried lobster, baked tomatoes & lobster sauce

375,-

Breast of pigeon & quail

Stuffed with foie gras, confit leg, served with seasonal greens & creamy fricassee sauce

385,-

Beef tenderloin tartare

with capers, cornichons, shallots, leeks, parsley, cognac & almond oil served with wasabi whipped cream & pommes pailles, with salad turned in Dijon vinaigrette & toasted rye bread

255,-​

Lamb cutlet with dijon mustard & parsley

served with garlic-almond cream, ratatouille, pommes fondant & lamb/rosemary sauce with herbs

385,-​