Lunch

Marinated herring from Christiansø, served with whipped creme fraiche, capers, pickled onion and raw eggyolk

Marinated herring from Christiansø, served with whipped creme fraiche, capers, pickled onion and raw eggyolk

Salad of peeled Nordsø shrimp, creme fraiche, dill, radish and soft-boiled egg. Served on toasted bread

Fried filet of plaice, served with homemade remoulade and fresh herbs

Fried filet of plaice, served with hand peeled shrimp and lemon mayonnaise

New potatoes with potatochips, lovage mayonnaise and fresh cress

Fried jerusalem artichokes with oickled onion, creme fraiche anfd flower cress

Confit chicken salad from Dalbakkegård with pickled salsify, terragon and crispy skin

Tartare of local beef, pickled beetroot and cured eggyolk.

Warm dishes

Beef Paris – roasted minced beef with capers, red onion, pickles, horseradish and raw eggyolk.

Tartlet – Dalbakkegård chicken in sauce veluté with pickled salsify, served in a vol au vent of baked puff pastry

Cheese and desserts

3 danish cheeses with panfried ryebread and homemade “jam”

Compote from local rhubarb with rhubarbsorbet, liqurice and buttermilk foam.