DINNER MENU

Chef’s choices

Chef’s choice 4 courses | 50

Chef’s choice 7 courses | 75

 

I

Beef Tartare : Lingonberries, smoked mayonnaise & watermelon radish | 13

Seared Scallop : Corn puree, rye crumbs & pickled raspberries | 14

Chilled Cauliflower Soup: Caraway, dill & toasted hazelnuts | 11

Gravlax : Cured egg yolk, spring onion & mustard seeds | 11

Lamb Neck Terrine : Herbal broth & pearl onions | 12

Watercress Salad : Beets, horseradish, pistachio & goat cheese | 12

 

II

Goat Cheese Dumpling : Sugar snap peas, almonds & green tomato | 20

Market Fish : Fennel, pickled hen-of-the-woods | 25

Pork Belly : Chicory, radish & summer beans | 23

New York Strip : Market lettuce & salsify | 28

 

III

Krondild : Cucumber & rye crisp | 7

Gnalling : Salsify, tomato jam & pine nut | 7

Høgelund Blue : Pickled Bosc pear & walnut | 7

 

IV

Koldskål : Vanilla infused buttermilk, market berries & black sesame cookies | 9

Marzipan Cake : Rhubarb & strawberry | 9

Chocolate Custard : Blueberry & øllebrød | 9