Starters

Creamy Jerusalem artichoke soup (vegetarian)
pickled and crispy Jerusalem artichokes | chive

Salmon marinated in orange
salads | crispy rye bread | mustard & brown sugar sauce

Fried foie gras (add. 50,-)
baked pigeon apples | potato rösti | vanilla syrup with rum

Slices of smoked duck breast
prunes | salted walnuts | orange syrup

Rillette of Danish pork
sour dough bread | pickled gherkins

Mains

Hake baked with herbs
(can be made vegetarian with croquette of pointed cabbage and chick peas)
marinated kale | apples | sour cream

Confit af ducks leg
red cabbage salad | cowberry | duck sauce

Pork chop
pork crackling | crudité of beet root | caramelized pearl onion | mild pepper sauce

Roasted veal & stewed veal (add 30,-)
baked plums | puré of chestnuts | beets salad | madeira sauce

Steak Bearnaise (add. 70,-)
steak of beef tenderloin | fries | green salad | sauce bearnaise

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

Desserts

Pecan pie
vanilla ice cream | nuts | syrup

Cherry ice cream
crushed danish Christmas biscuits | cherry & chocolate cake | cherry sauce