Lunch

WEEK 24

Gruyère petit choux with chilli honey and parmesan   65

Foie gras parfait with grilled bread and Sauternes jelly   85

Chips with lumpfish roe, cheese cream, horseradish, dill 
and chives    75

Blue mussels with aioli, fried bread and gremolata   110

Boquerones and anchovies on grilled bread   100

Cured salmon with mustard-dill sauce, onion, potatoes, 
sour cream and rye bread   140

Steak tartare with pickled yellow beets, capers, onion 
and dijonnaise   135

Fried Haddock with Danish remoulade, green peas and fries   235

Celery salad with beans, dates, pecorino, pine nuts and olives 195

Steak tartare with pickled yellow beets, capers, onion 
and dijonnaise  – served with fries   230

Grilled tenderstrip with green beans, arugula, red wine sauce, 
and fried potatoes   240

Cured salmon with mustard-dill sauce, onion, potatoes, sour cream 
and rye bread   225

Chocolate pudding with strawberries and lightly whipped cream   80

Vanilla ice cream with caramel sauce and cookie crumbles   85

Chocolate hazelnut truffle   25

Biscuits with chocolate   25