STOP! Here is the Christmas brunch menu with an extra twist!

Is there anything more mouthwatering than a crispy, slow-cooked pork knuckle, crispy roast potatoes, and Christmas salads with plenty of flavor, salt, and sweetness? Perhaps it could be the GRAVY, which is poured over the tender pork in generous amounts, and every bite you take is simultaneously accompanied by a piece of the crispy crackling.

"The meat was so tender that we could nearly eat it with a spoon, and the crispy crackling was pure magic! A Christmas menu that surprised and impressed everyone." Lars, company Christmas lunch

"The pork knuckle was a revelation! Juicy, flavorful, and perfect accompaniments. The guests are still talking about the roast potatoes with sage and mandarin, for which I thankfully got the recipe." Anne, family Christmas lunch

"We have never experienced a Christmas menu with so many small details. Freshness, sweetness, salt, and crispiness in perfect balance. It was a journey of flavors." Pernille & Henrik, friends' Christmas dinner

I probably don’t need to say more to get you to choose this menu for your next Christmas event if you want to surprise your guests with a slightly more unconventional yet exclusive Christmas menu. But here comes a bit longer menu description:

Pork knuckle (or hock) is perhaps one of the most overlooked servings during Christmas. It can be cooked for hours and only gets better the longer it simmers. The meat is more tender than you can imagine, due to the fat it contains. Additionally, extremely crispy crackling can be made, which forms the traditional harlequin pattern.

The entire menu is served as share food on the table, where one can take what they desire.

With this pork knuckle, we serve:
- Sauce from the drippings of the pork knuckle
- English roast potatoes, which are crispy potatoes cooked in duck fat and olive oil with sage, garlic, and grated mandarin peel.
- Glazed whole onions that are both sweet and have a tangy bite.
- Broccoli in a blanket (pigs in a blanket’s fresher sister): bacon-wrapped broccolini with roasted pine nuts
- Brussels sprouts salad with pumpkin, crispy pancetta, feta, cranberries, and sage
- Orange salad with nuts, pomegranate, burrata, green salad, and rosemary.

You can also add (or replace the pork knuckle with) pink duck breast, which is prepared as a roast on the carcass for an additional cost.

For dessert, a triple chocolate mousse is served, consisting of white, light, and dark chocolate mousse with fresh mandarins and raspberries - along with sour/sweet amarena cherries.

Alternatively, sweet rum flambéed pears, with crispy almond flakes, salted caramel sauce, and 38% crème fraîche.

If you want an appetizer before the main course, I would suggest some light and fresh snacks/bites, such as:
- Smoked salmon on cucumber slices with dill cream
- Beetroot ceviche with smoked cheese cream and walnuts.