Evening menu is served:
Sunday - Tuesday 17:00 - 21:00
Wednesday - Saturday 17:00 - 22:00
4 courses, bread & whipped butter
395
Crudo of seabass with cucumber, mint, sugar peas, salad onion & dill
Polenta with morels, shiitake, sage, brown butter & parmasan sauce
Glazed chicken from Hopballe Mølle with heart salad, green asparagus, lovage & blanquette sauce
Rhubarb compote, brown butter ice cream, caramelized bread tuile & elderflower
Wine pairing 4 glasses
375
Snacks
Olives
35
Basket of sourdough bread
35
Salted nuts with smoked paprika & rosemary
45
Gillardeau oysters with lemon, mignonette & tabasco 3/6 pcs
145 / 265
Bloody Mary oysters
50
Fried oyster with sauce tartare & lemon
50
Chicken croquettes with pickled jalapenos, lime & coriander 2 pcs.
85
Stracciatella with romesco, green beans & roasted pumpkin seeds
115
Starters
Crudo of sea bass with cucumber, mint, sugar peas, salad onion & dill
145
Steak tartare with cognac, cornichons, buckwheat, pickled onion & salad
150
Polenta with morels, shiitake, sage, brown butter & parmesan sauce
150
Fried scallop with cime di rapa, fava beans, trout roe & dashi beurre blanc
175
Mains
Tomato tart with Nicoise olives, oregano, pecorino & wild arugula
155
Fried turbot on crouton, with leeks, fennel compote, mussel & noilly prat sauce
300
Glazed chicken from Hopballe Mølle with heart salad, green asparagus, lovage & blanquette sauce
235
Grilled Iberian pork chop with new onions, fries, salat & chicken jus with ramson capers
350
Sides
French fries
65
Green salad with peas, mint & citrus vinaigrette
45
Dessert & cheese
Chocolate tart with chocolate creme, passionfruit caramel & sea salt
95
Rhubarb compote, brown butter ice cream, caramelized bread tuile & elderflower
95
French toast with blackcurrant marmalade & vanilla ice cream
100
16 months comté with hazelnut cream & crouton
120