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 Kornby Mølle with garlic and thyme butter 45
STARTERS
Deep-fried Panisse, cream cheese, ratatouille and basil 145
ACCOMPANYING
French fries 50
Salad Verte with seasonal greens 45
MAIN COURTS
Vegetarian Cassoulet, Comté, yellow beets, green beans, green beans, morels, green herb cream with pistachio 225
Baked cod, mussel sauce, mashed potatoes, Sauce Grenobloise and crouton 225
Teres Major steak, mashed potatoes, Sauce Bordelaise, marrow, tarragon and morels 325
DESSERT
Selected French cheeses, port wine pickled figs, crispbread
3 or 5 pcs. 110/150
Financier cake, caramel, white chocolate ice cream, rhubarb compote and tuiles 120
Evening menu
Gabrielle’s signature beef tartare, olive oil, pepper cream, red endive salad, Pimént dried tomatoes and tuiles
Bread made from Øland wheat from Mejnerts Mølle with butter, garlic & thyme
–
Fluffy potato cream, crispy Jerusalem artichoke, pickled chanterelles and tarragon oil
–
Baked cod, mussel sauce, mashed potatoes, Grenobloise sauce and croutons
Serve with Salad Verte on the side
or
Teres Major steak, Sauce Bordelaise, marrow, tarragon and morels + 100
Served with mashed potatoes and Salad Verte on the side
–
Financier cake, caramel, white chocolate ice cream, rhubarb compote and tuiles
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.
