Evening menu

January 2018

Startes DKK
Poached squid with leek hearts mussel foam, yuzu and browned butter 90,-
Fried chicken hearts with cherries, sour vinaigrette and red sorrel 80,-
Fried cod roe and sauce with oysters, lentils, grains and herbs 110,-
Main course DKK
Duck breast with salt baked celery and sauce with yellow rasins and gizzards 205,-
Sirloin with Jersualem artichoke, Brussel sprouts, roasted hazelnuts and truffel sauce 230,-
Maincourses are served with asparagus potatoes lingonberry, browned butter and thyme
Desserts & cheese DKK
Braised pineapple with olive oil sorbet 85,-
White chokolate shell with yoghurt mousse, quince and crunch 110,-
Meyer’s French toast and ice creame with warm spices 95,-
3 local chesses from Knuthenlund and Hårbølle dairy with garnish 110,-