Salted almands, olives, snack susages

Iberian ham that matures for 36 months

2 delicious cheeses, 2 charcuterie with nice garniture

3 delicious cheeses, 4 charcuterie with nice garniture

Salmon, new potatoes, 3 delicious cheeses, 4 charcuterie with nice garniture

Gardens 3-course menu 365.- with accompanying wine menu 650.-

STARTER

White wine – Otto, Soave, Graziano Prà

Lobster Bisque with langoustine tails, green pointed cabbage, leeks, apple brunoise, crispy filo chips, and chive oil

MAIN COURSE

Red wine – Chianti Classico, Sangiovese, L’Erta di Radda 

Lamb shank & parsnip braised in wheat beer, chive sauce, zucchini, green beans & roasted buckwheat

EXTRA: Upgrade your main course – have the beef tenderloin instead of lamb for 95.- 

Grain fed Uruguay beef tenderloin served with variations of cauliflower, truffle, Pommes Anna, lightly pickled beetroot, kataifi & port wine glaze

DESSERT

Dessert wine – Moscato d’Asti

Crème brûlée with crystallized white chocolate & red wood sorrel

Gardens sharing menu 475.- with accompanying wine menu 850.-

Must be ordered by the whole table & shared Family style

1ST SERVERING

Bubbles – Prosecco “Settolo”, Treviso, Fratelli Collavo 

The Light tapas
Two delicious cheeses & two types of charcuterie, served with tasty accompaniments

2ND SERVERING

White wine – Otto, Soave, Graziano Prà

Beetroot cured salmon, crispy salad, lovage vinaigrette, mustard seeds, smoked cheese, rye bread crisps

&

Himmerland beef tartare mixed with egg yolk, cornichons, parsley, Tabasco mayo, fried capers

3RD SERVERING

Red wine – Chianti Classico, Sangiovese, L’Erta di Radda

Freshly made pumpkin ravioli served with sage-parmesan butter, fresh butternut squash, roasted nuts, a hint of citrus, & balsamic glaze

&

Grain fed Uruguay beef tenderloin served with variations of cauliflower, truffle, Pommes Anna, lightly pickled beetroot, kataifi & port wine glaze

4TH SERVERING

Dessert wine – Moscato d’Asti

Crème brûlée with crystallized white chocolate & red wood sorrel

Burrata di bufala with tomatoes, arugula, roasted walnuts, balsamic reduction, olive oil & fresh basil   110.-

Mushroom bouillon with pak choi, sautéed shiitake mushrooms, baked macédoine celeriac, lightly pickled kohlrabi, and crispy garnish   110.-

Beetroot cured salmon, crispy salad, lovage vinaigrette, mustard seeds, smoked cheese, rye crisps   120.-

Lobster Bisque with langoustine tails, green pointed cabbage, leeks, apple brunoise, crispy filo chips, and chive oil   135.-

Himmerland beef tartare mixed with egg yolk, cornichons, parsley, Tabasco mayo, fried capers   135.-

Lamb shank & parsnip braised in wheat beer, chive sauce, zucchini, green beans & roasted buckwheat   225.-

Grain fed Uruguay beef tenderloin served with variations of cauliflower, truffle, Pommes Anna, lightly pickled beetroot, kataifi & port wine glaze   335.-

Portobello mushrooms marinated with soy & honey served with variations of cauliflower, truffle, Pommes Anna, lightly pickled beetroot & kataifi   195.-

Freshly made pumpkin ravioli served with sage-parmesan butter, fresh butternut squash, roasted nuts, a hint of citrus, & balsamic glaze   185.-

Pesto-Baked Catch of the Day served with Jerusalem artichoke in variations, sautéed palm cabbage & spinach, browned butter sauce, crispy capers & fresh arugula   225.-

Mixed salad, cucumber, tomato, feta, dressing, pickled red onion  55.-                                                                                                                             

Oven-baked small potatoes, butter, thyme  65.-