Starters

Pumpkin soup
Crispy scorzonera hispanica | chili | whipped sour cream

Ceviche of ”marbled” cod
Pickled beech mushrooms | cucumber| herb mayonnaise

Stew of mushrooms on a toast (vegetarian)
crispy toast | chives | parmesan

Fried foie gras (add 50,-)
brioche | confit of oranges | salads

Slices of Komfur’s spiced veal
Apples | cream of bacon | almonds | curry pesto

Mains

Today’s white fish (can be made vegetarian with a croquette of chickpeas)
purée of celery | marinated apples | browned butter

Roasted cockerel breast
glazed leek | fried capers | sauce of morels

Roasted veal with a fried short plate of veal (add 30,-)
Grilled pointy cabbage | crispy polenta | sauce tartar

Braised pork cheeks
Baked beetroots | purée of carrots | sauce of thyme

Steak Béarnaise (Add 70,-)
Steak of beef tenderloin | fries | Komfuret’s green salad | sauce Béarnaise
– add fried Foie Gras 50,-

Extras for the main course

Salad of the day 25,-
Pointed cabbage salad with mustard vinaigrette 35,-
Fried foie gras 50,-

Cheese

3 kinds | olives | rhubarb compote
5 kinds | olives | rhubarb compote (add. 40,-)
8 kinds | olives | rhubarb compote (add. 70,-)

Desserts

Pie with hidden berries
Blueberry ice cream | caramel | white chokolate ganache

Almond cake
Apple sorbet | apple cider syrup | crispy meringue

Starters

Foamy fish soup flavored with thyme
oven baked haddock | a sea of herbs | crispy croutons

Salted salmon with dill
salat | crispy buckwheat seeds | lemon & cream

Danish pork (vegetarian version with fried Jerusalem artichokes
As a rillette | as crispy cracklings | baked & marinated Jerusalem artichokes

Fried foie gras (add. 50,-)
purée of pumpkin | pickled pumpkin | brioche

Slices of Komfurs spiced veal
apples | cream of bacon | almonds | curry pesto

Mains

Fried cod
glazed beetroots | butterfried croutons | Komfurs fish sauce

Roasted veal with croquette of veal
Parsley marinated brown clamshells | grilled & pickled onions | sauce of red wine

Braised & grilled pork breast
glazed red cabbage | pickled carrots | sauce of parsley

Confit of duck thigh (vegetarian version with crispy polenta)
Green lentils with mushrooms | sauce of apples | pickled apples

Steak Béarnaise (Add 70,-)
steak of beef tenderloin | fries | Komfurets green salad | sauce Béarnaise
– add fried Foie Gras 50,-

Extras for the main course

Salad of the day 25,-
Pointed cabbage salad with mustard vinaigrette 35,-
Fried foie gras 50,-

Cheese

3 kinds | olives | apricot compote
5 kinds | olives | apricot compote (add. 40,-)
8 kinds | olives | apricot compote (add. 70,-)

Desserts

Fromage of pineapples
coconut ice cream | lightly braised pineapple | crispy coconut

Komfurs risalamande
cherry sorbet | almond cake