Brasserie menu

Snacks

DKK

Truffle popcorn

35,-

Homemade scratchings with vinegar powder

35,-

Marinated olives

45,-

Root veg chips

45,-

Lemon almonds

45,-

Glazed cashews with ginger and chilli

45,-

Starters

DKK

Creamy cauliflower soup

120,-

terrine of braised poularde ~ cauliflower puré with browned butter ~ crispy skin

Crispy wonton

120,-

with slow baked porto bello mushrooms ~ truffle crème ~ mushroom gelé ~ radish leaves

Classic blinis

120,-

with lumpfish caviar ~ crème fraiche ~ red onion ~ dill ~ lemon

Maincourses

DKK

Guinea fowl

225,-

filled with scallops and dill ~ caponata ~ roasted polenta

Cassoulet

175,-

of pinto beans ~ fennel braised in Grimbergen ~ crisp mushroom tapioca

Skin-fried cod

245,-

roasted cods roe ~ marinated sprout leaves ~ charred shallots ~ horseradish foam

Roasted veal culotte (200g)

225,-

Served with Jerusalem artichoke pûre ~ mushroom confit ~ deep-fired marrow

Uruguay striploin steak (250g)

265,-

Served with Jerusalem artichoke pûre ~ mushroom confit ~ deep-fired marrow

Condiments for Veal culotte or striploin steak

Potatoes: Pommes rissoles or steak fries

Sauce: Sauce Bearnaise or Sauce Balsamico

Cheese & Sweets

DKK

Danish farmhouse cheese (St. Clemens & Gnalling)

110,-

Home-baked rye biscuits ~ heather honey from Jutland ~ marinated prunes

Lemon tart

110,-

tonka bean ice cream ~ chocolate biscotti

Chocolate pavé

110,-

crystallized chocolate ~ chestnut cream ~ verbena

Chefs menu

Starter:
Rillete of smoked North Sea cod on rye ~ onion rings ~ capers vinaigrette ~ cress

Main course:

Coq au vin

½ poussin braised in red wine with mushrooms, bacon and pearl onions ~ pommes paysannes and crispy skin

Dessert:
Baba au rhum ~ pineapple in syrup ~ crème anglaise

Price:
2 courses – DKK 275,-
3 courses – DKK 345,-