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,-

Cantaloupe melon

served with hazelnut vinaigrette, hazelnuts from Piedmont & Black Label Rossini caviar

295,-

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,-

Lobster salad with Danish black lobster

served with pink grape coulis & marinated salads

295,-

Fried scallops in puff pastry vol au vent

295,-

served with fricasse of chanterelles, leek & souffle buns in creamy turbot sauce

Lobster bisque

175,-

served with leek, crème double, chives & croutons

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød cheese & rucola

165,-

Foie gras terrine

served with unripe black walnuts, apple & endive

295,-

Spicy tartar of beef tenderloin a la “Bloody Mary”

295,-

served with almond oil, vodka & egg yolk

The chef's 5 course menu made from seasonal ingredients

1.500,-

Main courses

Skin-fried pike perch a la provencal

Fried squid, artichoke, sauce vierge with tomato & olives

325,-

Steamed monkfish au vin rouge

Served with bacon, beet leaves, new onions & lobster sauce with red wine

365,-

Foie gras stuffed quail

with spinach, plums, pickled raddichio, Seasonal mushrooms & spicy quail sauce

315,-

Cutlet of Iberico pig

served with corn, chanterelles, potato puree & tarragon with pork sauce with red curry

365,-

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,-

Vanilje Crème Brûlée Served with sorbet

160,-

Stewed plums

served with licorice ice cream, burnt white chocolate with lemon cream

155,-

Dark chocolate mousse

155,-

served with blackberry sorbet, caramel tuille & mocha crunch

Sorbet of cantaloupe melon

with 12 year old balsamic vinegar

95,-

Cheese board

4 European cheeses served with proper garnish

175,-

Information om indhold af allergener & ingredienser kan fås ved at kontakte restaurantens personale.

Et gebyr på op til 3,75% vil blive tillagt regningen ved betaling med kreditkort.