EVENING
Snacks
Tuna from Ortiz 95
Mayonnaise – grilled bread
Starter & main – the choice is yours!
Season-based courses. We offer both small and large portions, which you can choose as you please.
Crab 120 / 210
Pointed cabbage – chanterelles – chanterelle sauce
Lemon sole 130 / 220
Cauliflower – browned butter – tarragon
Fallow dear 145 / 275
“Karl Johan” mushroom – beets – blackcurrant
Tournedos Rossini 195 / 385
Beef tenderloin – foie gras – truffle
The Classics
Steak tartare 185
Salad – French fries – mayonnaise
Confit of duck 200
Cabbage – potatoes – classic sauce
Côte de boeuf 398 per guest
Salad – French fries – bearnaise sauce
A minimum of 2 guests, 45 minutes’ preparation
Cheese & dessert
Cheese selection, 3 pcs. 125
Butter toasted rye bread – condiments
Baked plum 98
Verbena – tonka – crème fraiche
Chocolate sorbet 98
Pear – red wine – truffle
Macarons, 3 pcs. 45
The Christmas Serving
Selected by the entire table and served with two kinds of bread, butter & lard
1’st serving
Curried herring and soft-boiled egg
Fried herring with mustard and Christmas spices
2’nd serving
Butter roasted plaice fillet with remoulade, hand-peeled prawns & mayonnaise
Gravlax, cured salmon with dill and mustard sauce
Smoked eel with warm scrambled eggs and chives
3’rd serving
Patty shell with chicken & mushrooms
Roast pork with red cabbage, apple/prune compote & classic sauce
Confit of duck with apple/prune compote
4’th serving
Danish rice dessert with caramelised almonds and warm cherry sauce
Selection of 3 cheeses, extra charge 55
495 per guest
Monday – Tuesday
Chef’s Choice
Confit of duck
Dessert of your choice
498
Chef’s Choice
Served to the entire table
4-course menu 500
Wine menu & water 400
The Classic Menu
A minimum of 2 guests and served to the entire table
Lemon sole
Cauliflower – browned butter – tarragon
Côte de boeuf
Salad – French fries – bearnaise sauce
Baked plum
Verbena – tonka – sour cream
598