DINNER MENU – SPRING 2015

2 courses | 35

3 courses | 40

4 courses | 50

6 course chef’s tasting available | 80

 

I                                                           | 12

Marinerede Sild: Pickled Herring, Smoked juniper & fingerling potato

Gravad Laks: Cured Salmon, Beet & mustard seeds

Leverpostej: Pork Liver Pâté, Elderberry mustard & pearl onion

Jordskok Suppe: Sunchoke Soup, Cherry vinegar & dill

 

II                                                          | 25

Kalvebrissel:  Veal Sweetbread, capers, butternut squash & watercress ($10 supp)

Knoldselleri: Celery Root, Caramelized shallot, tomato & almond

Andeconfit: Duck Confit, Red cabbage & cipollini onion

Today’s Traditional Danish Dish (please ask your server)

 

III                                                         | 9

Krondild : Soft Ripened Cow’s Milk, Red plum & wheat berry 

Gnalling : Dried Washed Rind Cow’s Milk, Pumpkin jam & hazelnut

Havgus: Firm Aged Cow’s Milk, Quince & walnut

IV                                                          | 9

Krydderkage: Spiace cake, blackberry jam & almon

Pandekager: Danish pancakes

Øllebrød: Rye read Pudding, white chocolate ganache & lemon

 

 

The Copenhagen offers a seasonal menu, so please note that all menus are subject to change.