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April-June

Starters

Served with bread and butter
 
Creamy mussels Bisque - Fennel - Tomato - Olives
Asparagus - Handpicked Shrimp - Spice Hollandaise
Task Crab - Radishes - Grilled Cucumber - Lucky Fynsk Rygeost
Smoked Salmon - Lightly Stewed Spinach and Salt Salt - Rogn - Dild
Raw Ox - Havgus - Herbs from Forest and Strand - Sprouted Potatoes

Main Courses

Served with sugar glassed potatoes
 
Baked Kulmule - Lardo - Peas - Heart Salad - Parsley Cremesauce
Helleflynder - Rosted Peak cabbage - Blanquet sauce with Herbs and Cod
Poached Salad - Asparagus - Morkler - Chicken Vinaigrette
Danish Ribs - Spring green - Sauce with smoked marrow

Desserts / Cheese

 
White Chocolate Creme Brûleé - Passion Sorbet
Variation of rhubarb - Lakrids Fromage
Chocolate Gateau - Estragon ice
3 UNIQUE Cheese - Needy Garnish - Butter grinded rye bread
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