Menu

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

Asparagus 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

Snails à la Bourguignonne with garlic, tomato, croutons & almonds (G*)(L)(N*)

Salade lyonnaise with croutons, soft-boiled egg, mustard & smoked pork belly

Vitello Tonnato with veal, tuna sauce & capers

Leek quiche au Gruyère with courgettes, piment & baked tomato with mustard marinated white beans (G)(L)

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

Baked ling (the cod's cousin) with coarse grain mustard & sauce vierge with tomato, olives, capers & basil

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

Organic pork glazed in redcurrant BBQ with coleslaw & potatoes (L)

Pepper crusted Danish rib-eye of veal with Colbert butter, green salad & French fries (L*)

Poussin from the rôtisserie with carrots, sauce jús & potatoes (L)

Steak tartare with egg yolk, green salad & French Fries

Lentils from Puy with parsley & mustard dressing

Green salad with vinaigrette

French Fries

New potatoes

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

Crème Brûlée (L)

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

Rhubarb tart with sour cream (G)(L)