Gabrielle" signature menu
Tartare with chive mayonnaise, salads, pickled shallots, caper berries & croutons
Bread made with Øland wheat from Mejnerts mølle with garlic & thyme butter
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Ventreche with potato siphon, onions, pickled pearl onions, artichoke heart & tarragon oil
–
Poisson du jour with leek, pommes fondant, mussel blanquette, chives, pickled salad onions & whole roe
Or
Confit of French country chicken thigh with stuffed morel, Jerusalem artichoke, chicken blanquette & thyme oil //+125
Add fries or green salad //+45
–
Chocolate fondant with tonka ice cream & cherry sauce
–
Menu 535
French juice menu 3 glasses 225
Wine menu 4 glasses 435
Champagne & wine menu 4 glasses 525
Vin jaune upgrade +50
Filtered water ad libitum with or without soda per person 30
Gabrielle" green signature menu
Butternut squash, cream cheese, roasted walnuts, endive and lemon vinaigrette
Bread made with Øland wheat from Mejnerts mill with garlic and thyme butter
–
Potato foam with onions, pickled pearl onions, artichoke hearts and tarragon oil
–
Kale and kale with celery, browned butter vinaigrette and roasted hazelnuts
Add fries or salad green +45
–
Chocolate fondant with tonka ice cream and cherry sauce
–
Menu 535
French juice menu 3 glasses 225
Wine menu 4 glasses 435
Champagne & wine menu 4 glasses 525
Vin jaune upgrade +50
Filtered water ad libitum with or without soda per person 30
À la carte
For Starts
Gillardeau oysters, Rosé Mignonette sauce & lemon
2 pcs. / 4 pcs. / 6 pcs.
90 / 180 / 270
–
Escargots, parsley, garlic, crouton & lemon
6 pcs. / 100
–
Croquettes of duck confit & apricot puree
2 pcs. / 4 pcs. / 6 pcs.
75 / 150 / 225
–
Olives / 40
BREAD AND BUTTER
Bread on Øland wheat from Mejnerts Mølle with garlic & thyme butter 45
ENTRANCES
Tartare with chive mayonnaise, salads, pickled shallots, caper berries & crouton 145
Butternut squash with cream cheese, roasted walnuts, endive, lemon vinaigrette & pickled shallots 145
Ventreche with potato foam, onions, pickled pearl onions, artichoke heart & tarragon oil 165
Potato foam with onions, pickled pearl onions, artichoke heart & tarragon oil 165
PLUS
French fries with truffle mayonnaise 45
Salad Verte with lemon vinaigrette 45
THE PLACES
Poisson du jour with leek, pommes fondant, mussel blanquette, chives, pickled salad onions & whole roe 225
Kale and kale with celery, celery puree, browned butter vinaigrette, pickled pearl onions & roasted hazelnuts 225
Confit of French country chicken thigh with stuffed morel, Jerusalem artichoke, chicken blanquette & thyme oil 350
DESSERTS
Chocolate fondant with tonka ice cream and cherry sauce 120
Lemon mousse with almond crumble, ice cream, licorice and verbena.
FROMAGE
Morbier served with honey pickled walnuts and crispy tuille 40
Petit Langre served with honey-pickled walnuts and crispy tuille 40
The menu is available vegetarian
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.
