A la carte

SNACKS

Gillardeau oysters, Mignonette sauce & lemon
2 pcs. / 4 pcs. / 6 pcs.
90 / 180 / 270

Escargots, parsley & garlic
6 pcs. /12 pcs.
100 / 200

Croquettes of duck confit & apricot puree
3 pcs. 95

Black Laved caviar served with blinis
10 g 250

BREAD & BUTTER

Bread on Øland wheat from Mejnerts Mølle with garlic and thyme butter 45

STARTERS

White asparagus, browned butter cream, roasted hazelnuts, lemon confit, yellow endive 145

Gabrielle’s Beef tartare, olive oil, truffle mayo, pickled blackcurrant, crouton and Mizuna 145

ACCOMPANYING

French fries 50

Salad Verte with seasonal greens 45

MAIN COURTS

Ratatouille, sauce of tomato, Pimént, basil, Panisse and cream cheese 225

Poisson du Jour, new potatoes, peas à la Francaise, fish fumé, Pimént 225

Teres Major steak, pepper sauce, cream on marrow and Pommes Pailles 325

DESSERT & CHEESE

Tarte á la Orange, Cointreau, orange fillet, orange peel confit and orange sorbet 120

Danish strawberries & Créme Anglaise 85

Comté aged for 30 months 40

Camembert Normandy 40

Small Langres 40

Roquefort 40

Our cheeses are served with port wine pickled figs and crispy

Evening menu

Gabrielle’s Beef tartare, olive oil, truffle mayo, pickled blackcurrant, crouton and Mizuna
Bread made from Øland wheat from Mejnerts Mølle with butter, garlic & thyme

Grilled green asparagus, squash, thyme, pistachio & morel sauce

Poisson du Jour, new potatoes, peas à la Francaise, fish fumé, Pimént
or
Teres Major steak, pepper sauce, cream on marrow and Pommes Pailles + 100

Tarte á la Orange, Cointreau, orange fillet, orange peel confit and orange sorbet

Menu // 495
Wine menu 4 glasses // 425
Exclusive wine menu 4 glasses // 525

All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance

Dinner

In the evening we serve our 3-course menu.

The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.