Luxury Company Menu, compose according to own wishes

Blandede sprødt snacks med dip 30,-

Gourmet olives 30,-

Long chips of fermented potato with parsley dip 20,-

Small tarts with smoked mackerel, trout roe, flowers, and soured cream 20,-

Crispy rosette waffles with small shrimp, citrus, and salty roe 50,-
additional caviar +100,-

Nordic takoyaki (originally Japanese aebleskive) with langoustine, hearts of lettuce kimchi, and katsobushi 60,-

3 snack servings composed by me and will be a surprise on the day 100,-

Gently prepared hake with wild garlic cream and creamy baked fish sauce 130,-

Hand-peeled prawns with citrus mayo, crispy sourdough croutons, and cress 130,-

Langoustine bisque with seasonal baked fish, with leek and fennel 120,-
- Option of 1/1 fried lobster tail 120,- or 1/2 fried lobster tail 70,-

Carpaccio of beef tenderloin with potato aioli, chives, grated truffle, and parmesan as well as nicoise olives 130,-

In season:
Charred white asparagus with Römo prawns, Danish ham, and oyster cream with sauce blanquette 150,-

Enriched mushroom soup with seasonal fried mushrooms with chives and chicken souffle balls with morels 150,-

Mellem retter kan også laves større som forret eller mindre til appetizers hvis dette ønskes.

Tartar of beef tenderloin with mushroom cream, crispy tuille and grated truffle 80,-

Oysters and baby lettuce with roasted cashew nuts and horseradish foam 70,-

Dumplings with langoustine and free-range pork with young rooster consomme 80,-

Stirred crab salad with cucumber and sea lettuce 70,-

Smoked mackerel in sourdough pancake with trout roe 55,-

Season:
Raw lamb fillet with oysters and wild garlic cream 80,-

Small new potatoes with airy smoked cheese and crispy chicken skin 75,-

Mushroom toast - seasonal stewed wild mushrooms on baked brioche bread 95,-

Stuffed Wood Chicken with wild garlic and tarragon, butter steamed cabbage and rich gravy flavored with creamy crème fraîche and herbs 210,-

Veal tenderloin in mushroom crust with ragout of dried autumn mushrooms and buttered leeks and parsley 285,-

Pink roasted beef bavette with potato mille-feuille and baked onions as well as sauce with green peppercorns 255,-

Baked cod fish with celery, parsley and mousseline sauce as well as potatoes with coarse mustard and chives 210,-

Main courses as a buffet or 'social dining' where small dishes are placed on the table for sharing 220,-

Spring:
Stuffed forest chicken with glazed onions and carrots
Braised oyster mushrooms
Lettuce hearts with 'caesar' dressing and sourdough croutons
Small tarts with leeks, broccoli, and creamy white cheese
Butter-baked mixed roots with honey and parsley
Potato dauphines with parmesan

Summer:
Glazed pork ribs with 'korean BBQ' and summer cabbage
Butter sautéed green and white asparagus seasoned with pepper bacon
Small tarts with zucchini, leeks, and fresh cheese,
Small potatoes in herb vinaigrette,
Small green salads with grandma dressing

Autumn:
Braised veal shanks with baked beets and onions
Salt-baked celery with miso and roasted sesame
Butter-baked potatoes with thyme, capers, and browned butter
Mixed steamed cabbage tossed with fresh yogurt dressing with chives
Small tarts with late summer tomatoes and green onions as well as amber cheese

Winter:
Slow-roasted beef sirloin and celery cream
Sauce with mushrooms and green peppercorns
Beets in korean BBQ
Small potato tarts with crystal cheese
Baked pumpkin with salted cashew nuts and onions
Winter cabbage in spiced coleslaw dressing

Hvidchokolade og vanilie parfait med sprøde æbler og salt karamel 110,-

Chokolade mousse på mørk valrhona chokolade med havsalt og sprød malt krokant 110,-

Gateu Marcel med sæsonens bær og vanilie is 125,-

Pære belle helene - pocheret pære med vanilie is, ruby chokolade creme og salt karamel 110,-

sæson:
Rabarber trifli - Søde og sprøde rabarber med friskost creme og crumble 95,-

Friske sukker marinerede jordbær med let pisket fløde, blomster og sprød marengs 110,-

Bagte blommer med marcipan citron verbena 110,-

Takeaway

Gourmet hotdogs - the classic with all homemade toppings, brioche bread and meaty juicy sausages from Nørre Søby butcher
65,- each

Charcuterie board - Mixed good sausages and hams, pate, olives, grilled artichokes, etc., with homemade sourdough bread 150,-

Chicken in asparagus - Plucked forest chicken in asparagus veloute 55,- each

French onion soup - with crispy cheese bread 75,-

Mini croissants with 3 types of filling - homemade shrimp, chicken and ham salad 150,-