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,-

Hovedretter som buffet eller "social dining" hvor små anretninger sættes på bordet til deling 220,-

Forår:
Farseret skovkylling med glaserede løg og gulerødder
Stuvede østershatte
Hjerte salat med "cæsar" dressing og surdejs croutoner
Små tærter med porre, brocoli og cremet hvid ost
Smør bagte Blandede rødder med honning og persille
Kartoffel dauphines med parmesan

Sommer:
Glaserede spoleben med "korean BBQ" og sommerkål
Smør sauterede grønne og hvide asparges krydret med peberbacon
Små tærter med squash, porre og frisk ost,
Små kartofler i krydderurte vinaigrette,
Små grønne salater med mormor dressing

Efterår:
Braiserede kalvekæber med bagte rødbeder og løg
Saltbagt selleri med miso og ristet sesam
Smør bagte kartofler med timian, capers og brunet smør
Blandet dampet kål vendt med frisk yoghurt dressing med purløg
Små tærter med sensommerens tomater og grønne løg samt ravost

Vinter:
Langtidsstegt okse cuvette og selleri creme
Sauce med svampe og grønne peberkorn
Rødbeder i korean BBQ
Små kartoffel tærter med krystal ost
Bagt Græskar med saltede cashew nødder og løg
Vinter kål i krydret 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,-