Menu

Salade de chèvre chaud with sultanas, croutons, walnuts & vinaigrette (G*)(N*)(L)

Cauliflower & endive vinaigrette with capers & egg

Creamy mussel soup with herbs (L)

Shrimps with cocktail dressing, avocado, lettuce & tomato (L*)

Salmon tartare with sour cream, cucumber & salad (L)

Six rosé prawns in the shells with mayo & lemon

Duck liver mousse with port jelly & croutons (G*)(L)

Warm smoked salmon with smoked cream cheese, cucumber, green beans & radishes (L)

Vitello Tonnato with veal, tuna sauce & capers

Spinach & ricotta cheese cannelloni with béchamel & tomato sauce (G)(L)

Baked ling (the cod’s cousin) with beetroot, mussel-mustard sauce & potato-celeriac compote (L)

Fried white fish à la Orly with sauce diable, lemon & French fries (G)

Confit of duck´s leg with apples, potato-celeriac compote & sauce jús (L)

Pepper steak of danish veal rib-eye with creamy pepper sauce, green salad & french fries (L*)

Poussin from the rôtisserie with carrots, sauce jús & potato-celeriac compot (L)

Schnitzel of danish free range duroc pork with fried potatoes, butter sauce, capers, boneless herring & horseradish

Steak tartare with egg yolk, green salad & French Fries

Lentils from Puy with parsley & mustard dressing

Green beans with mustard dressing

Potato-celeriac compote (L)

French Fries

Profiterole with soft serve ice cream & chocolate sauce (G)(L)

Crème Brûlée (L)

Soft serve ice cream with “Den Røde’s Rødgrød” (L)

Apple tart with cinnamon and organic sour cream (G)(L)