May menu


Lumpfish roe with red onion, crispy potatoe, buttermilk and dill oil
Hand peeled shrimps with green asparagus, crispy bread, asparagus emulsion and watercress

Second courses

Croquette of braised pork with caramelized onion, pickled red onion and thyme
Steamed north sea cod with fricassee of mussels, smoke oil and fried capers

Main courses

Slow cooked lamb with honey roasted walnut, crispy carrots, celery and hollandaise with mint
Sous vide of veal, with Jerusalem artichoke, creamy mushrooms, pickled brown beech and glace


Rhubarb compote with dark rum, vanilla ice cream and crispy caramel
Mint sorbet with dark chocolate foam, cookie crumble and mint dust