DINNER MENU

Chef’s choices

Chef’s choice 4 courses | 47

Chef’s choice 6 courses | 60

Chef’s choice 8 courses | 70

 

I

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

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

Cured Salmon : Charred spring onion, cured egg yolk & mustard seeds | 11

Terrine of Lamb : Herbal broth & pickled pearl onions | 12

Watercress Salad : Beets, horseradish, pistachio & goat cheese | 10

 

II

Goat Cheese Dumpling : Sugar snap peas, almonds, pickled green tomato | 18

Seared Fluke : Fennel, pickled mushroom & mustard sauce | 23

Pork Belly : Chicory, radish & summer beans | 21

New York Strip : Charred Lettuce, salsify & beef jus | 26

 

III

Krondild : Cucumber & rye crisp | 7

Gnalling : Salsify, tomato jam & pine nut | 7

Høgelund Blue : Pickled Bosc pear & walnut | 7

 

IV

Buttermilk Panna Cotta : Plum, sweat pea & mint granite | 9

Marzipan Cake : Rhubarb & strawberry | 9

Chocolate Custard : With black currant & caramel | 9