Bread - croissants

Jams of the season

Organic yoghurt - homemade müsli

Cheese - rosehip compote

American pancakes - maple syrup

Scrambled eggs - crouton

Poached egg - tarragon - spinach

Oysters natural - lemon - vinaigrette

Sik roe - sour cream - onion

Baked scallops - potatoes - radishes

Cauliflower soup

Guinea fowl breast - cept mayo

Smoked salmon - fresh cheese - dill

Celery - vinaigrette

Cod - cauliflower - almonds

Italian charcuterie

Artichoke - olive tapenade

Lamb - warm mayo

Veal culotte

Warm liver pate - bacon - mushrooms

Brunch sausages

Pearl barley risotto - mascarpone - parmesan

Green salad - mustard vinaigrette - acid cream

Fennel salad - lemon

Marshmallow - covered in dark chocolate

Chocolate - crispy praline

Crunchy profiteroles - sea buckthorn

Apple trifle

Fruit salad

Juices, smoothie, coffee & tea

1 gl. champagne

The price of the brunch 495,-

À LA CARTE

• Lightly salted scallop

  with hazelnut creme, jerusalem artichoke and vinaigrette

  160

  21

• Lumpfish roe

  with salsify puree, cress, lemon and almond oil

  160

  21

• Beef tartar

  with green sorrel, ramson, horseradish and potato chips

  160

  21

• Fried turbot

  with pink grapefruit, dill oil and foamed mussel sauce

  160

  21

• Glazed pork

  with fried onions, black pepper purèe, warm mayonnaise and aromatic herbs

  160

  21

• Baked cod

  with oysters, lardo, smoked butter and parsley sauce

  160

  21

• Glazed white asparagus

  with smoked crèam, lovage and buttermilk sauce

  160

  21

• Potato millefeuille

  and glazed sweetbread, cheese and airated mushroom sauce

  160

  21

• Fried beef tenderloin

  with braised leek, haybaked celeriac, parsley puree and light smoked butter sauce

  160

  21

• Caviar tasting

  5 g. Oscietre, 5 g. White sturgeon og 5 g. Baerii

  360

  48

• 50 g. Oscietre caviar

  with sour cream, onion and blinis

  1500

  200

FAVOURITE DISHES (2 pers.)

• Chateaubriand

  served with marrow, parsley, potato puré, lightly dried cheeses and truffle gravy

  500

  67

  Pr. Person

• Monkfish

  Grilled on the bone and served with potatoes, mussel sauce and mussels

  400

  53

  Pr. Person

• Lobster (two servings)

  First serving: Mild cheese bisque with pieces of lobster, gnoggi and acidic apple -Second serving: Lobster baked in pine with braised lettuce, parsley and hollandaise sauce

  500

  67

  Pr. Person

• Fried pigeon

  Served with truffle purée, fried mushrooms, cornichons, vinegar marmalade and beef glace

  500

  67

  Pr. Person

DESSERTS

• Mousse of créme fraiche

  with tarragon granité, apple purée and honey

  120

  16

• Semi dried pineapple

  with marshmallow and ice of juniper and brown sugar

  120

  16

• Rhubarb compote

  with white chocolate, frozen buttermilk and vanilla

  120

  16

• Chocolate dessert

  130

  17

• Nordic cheeses

  with grilled rye bread

  150

  20

SWEETS

• Marshmallow

  covered in dark chocolate on marzipan with a foam of yoghurt

  45

  6

• White macarons

  with white chocolate and liquorice

  45

  6

• Filled chocolates

  45

  6