Evening

Variations of Perle Blanche oysters

Deep-fried with tartare sauce - Passion/pepper coulis - Horseradish ketchup - Raspberry vinegar - Orange Ponzu “World’s Best” with almond oil & Rossini Caviar

450,-​

Oysters naturel - Perle Blanche

3 pcs. or 6 pcs. served au naturelle’s with Horseradish ketchup & red wine vinaigrette

175 / 350,-​​

3 deep-fried oysters

served with sautéed spinach, tartare sauce & lemon

175,-​

Cantaloupe melon​

served with hazelnut vinaigrette, hazelnuts from Piedmont & Black Label Rossini caviar

295,-​​

155,-​​

Lobster salad with Danish black lobster

served with pink grape coulis & marinated salads

295,-​

Beef carpaccio

served with truffle & lemon mayonnaise, Efterglød cheese & rucola

165,-​

The chef's 5 course menu made from seasonal ingredients

1.500,-​

Steamed turbot

served with summer green, peas, potato purée, turbot blanquette & Kalix bleek

395,-

Pan fried zander

served with zucchini stuffed with scallop, summer green & saffron-mussel sauce

325,-

Beef tartare

stirred with almond oil, cognac and green tabasco served with avocado, pickled onions & french pailles 

295,-​

Roast pigeon

served with summer greens & spicy pigeon gravy

345,-​

Grilled steak of Danish beef tenderloin (210 g.)

served with green beans, red wine sauce, fries & béarnaise

• Also made as pepper steak on request

565,-​