Starters

Foamy fish soup flavored thyme
oven baked haddock | a stream of herbs

Cod & tomato (can be made vegetarian with a pâté of nuts)
light brioche | gel of lime | baked cherry tomatoes

Fried Foie Grad (add 50 DKK.)
gastrique | brioche | apricot

Komfur’s homemade roasted saasage
vegetables pickled in mustard | onion rings | tomato chutney

Komfur’s slices of spiced veal
apples | cream of bacon | almonds | curry pesto

Mains

Flounder served both as roasted & as a soufflé
sautéed cauliflower | hazelnuts | Komfur’s fish sauce

Grilled chicken breast (can be made vegetarian with chickpeas & polenta)
green lentils | baked pumpkin | chicken jus

Roasted veal (add 30 DKK.)
salt baked, smoked & caramelized celery | red wine sauce

Glazed shortribs
salad of kale | pickled carrots | sauce bordelaise

Steak Bearnaise (add 70 DKK.)
Steak of beef tenderloin | pommes frites
Komfur’s green salad | sauce bearnaise
– add fried foie gras 50 DKK.

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

Ice cream of mango & honey
braised pineapples |gel of passionfruit | hazelnuts

Molten chocolate cake
Vanilla ice cream | bloodorange