Starters

Steamed white asparagus with sauce mousseline, fresh dill and flowercress 135,-

Tartare of beef from Saxenhøj (Kohlrabi, lovagemayonnaise, pickled green tomatoes, crispy rye and salted egg yolk)145,-

Terrine of leeks, (Grilled scallop, salted almonds, mussel/leek cream) 145,-

Main courses

Baked hake (Carrop puré, green asparagus, springonion, musselsauce and potatoes in acidic butter with fresh lovage) 285,-

Chicken from Dalbakkegård (Breast of chicken and a sauce with confit thighs with local peas, served with sauteed greens and potatoes in acidic butter with fresh lovage) 285,-

Braised lamb (With baked beetroot, morrell stuffed with local walnuts, dust of morrells and a sauce with beetrootjuice) 285,-

Beauf Bearnaise, (Local beef from Alsø, Hasselbach potatoe, green salad, sauce bearnaise) 395,-

Vegetarian dish of the day – please ask your waiter for further information 275,-

Cheese and desserts

3 danish cheeses, (Buttertoasted ryebread, housemade crispy bread and pickled sweets) 115,-

Compote of local rhubarb (Rhubarbsorbet, buttermilkfoam and grated liqurice) 95,-

White chocolate mousse, (Granité from blood orange, crystallised white chocolate) 105,-

3 servings 395,-
with winemenu 695,-

Terrine of leeks, (Grilled scallop, salted almonds, mussel/leek cream)

(Arraoyo Verdejo, Rueda, 2020 Spain)

Chicken from Dalbakkegård (Breast of chicken and a sauce with confit thighs with local peas, served with sauteed greens and potatoes in acidic butter with fresh lovage)

(Maison Castel, Pinot Noir, Pays d´oc, 2021, France)

Compote of local rhubarb (Rhubarbsorbet, buttermilkfoam and grated liqurice)

(Cideræbler, apple eiswine, Lilleø, Lolland)

5 servings 645,-
with winemenu 995,-

Steamed white asparagus with sauce mousseline, fresh dill and flowercress

(Steininger, Grüner Veltliner, Kamptal, 2020, Austria)

Tartare of beef from Saxenhøj (Kohlrabi, lovagemayonnaise, pickled green tomatoes, crispy rye and salted egg yolk)

(Bernard Hass, Pinot Noir, Alsace, 2020, France)

Braised lamb (With baked beetroot, morrell stuffed with local walnuts, dust of morrells and a sauce with beetrootjuice)

(Aldonia, Rioja, Grenache 2021, Spain)

3 danish cheeses, (Buttertoasted ryebread, housemade crispy bread and pickled sweets)

(Agua Alta, Fine Ruby Port, Portugal)

White chocolate mousse, (Granité from blood orange, crystallised white chocolate)

(Kaapzicht Hanepoot, Muscat, Stellenbosch, 2020, South Africa)

We reserve the right to make changes to the menu, as we work with seasonal ingredients and therefore cannot always guarantee fresh deliveries" - or something like that.

Allergens are disclosed on request.

The menu is put together by the kitchen with seasonal local produce every week. Email us if you would like to see the evening menu for this week.

Contact us at: kontakt@hotel-saxkjobing.dk