DINNER MENU

2 courses | 35

3 courses | 40

4 courses | 50

6 course chef’s tasting available | 80

I                                                           | 12

Okse Tatar: Beef Tartare, Egg yolk, Danish blue & hazelnut

Marinerede Sild: Pickled Herring, Smoked juniper & fingerling potato

Gravad Laks: Cured Salmon, Scallion & mustard seeds

Leverpostej: Pork Liver Pâté, Elderberry mustard & pearl onion

Jordskok Suppe: Sunchoke Soup, Cherry vinegar & dill

Brøndkarse Salat: Watercress Salad, Sunflower, yogurt & Kabocha squash

II                                                          | 25

Knoldselleri: Celery Root, Caramelized shallot, tomato & almond

Dagens Fisk: Market Fish, Parsnip, licorice & hen-of-the-woods

Andebryst: Duck Breast, Red cabbage & cipollini onion

Flankesteg: Flank Steak, Carrot & toasted barley

 

III                                                         | 9

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

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

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

IV                                                          | 9

Citron Sorbet: Lemon Balm Sorbet, Market berries & black sesame cookies

Marcipankage: Marzipan Cake, Golden beet & blackberry 

Chokolade Karamel: Chocolate Caramel, Cream & seckel pear

 

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