Evening menu
Gabrielle’s beef tartare, tarragon mayo, capers, pickled shallots & tuille
Bread made with Øland wheat from Mejnerts mølle with garlic & thyme butter
–
Lobster consommé, seared scallop, brunoise of celery & kale
–
Poisson du jour, brandade croquette & baked onions, garlic puree, fresh spinach & mussel sauce
Or
Duroc “Tomahawk”, potato & morel, browned butter, sage & vin jaune sauce //+ 125
–
Chocolate cake, hazelnut ice cream, chocolate mousse & hazelnut tuilles
–
Menu 535
French juice menu 3 glasses 225
Wine menu 4 glasses 425
Champagne & wine menu 4 glasses 525
Vin jaune upgrade +50
Filtered water ad libitum with or without soda per person 30
Green Evening Menu
Roasted Mushrooms & pickled beech hats, sherry, airy mushroom cream & brioche
Bread made from Øland wheat from Mejnerts Mølle with garlic & thyme butter
–
Soupe á l’oignon, caramelized onion, brunoise of celery & glass cabbage
–
“Parisian Gnocchi, comté sauce, browned butter, artichoke hearts, morels & sage
–
Chocolate cake, hazelnut ice cream, chocolate mousse & hazelnut tuilles
–
Menu 535
French juice menu 3 glasses 225
Wine menu 4 glasses 425
Champagne & wine menu 4 glasses 525
Vin jaune upgrade +50
Filtered water ad libitum with or without soda per person 30
À la carte
SNACKS
Gillardeau oysters, 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
3 pcs. 95
BREAD & BUTTER
Bread on Øland wheat from Mejnerts Mølle with garlic & thyme butter 45
STARTERS
Gabrielle’s beef tartare, tarragon mayo, capers, pickled shallots & tuille 145
Fried Mushrooms & pickled beech hats, sherry, airy mushroom cream & brioche 145
Lobster consommé, seared scallop, brunoise of celery & glass cabbage 165
ACCOMPANYING
French fries 50
Salad Verte with seasonal greens 45
MAIN COURTS
“Parisian Gnocchi, comté sauce, browned butter, artichoke hearts, morels & sage 225
Poisson du jour, brandade croquette & baked onions, garlic puree, fresh spinach & mussel sauce 225
Duroc “Tomahawk”, potato & morel, browned butter, sage & vin jaune sauce 350
DESSERTS
Chocolate cake, hazelnut ice cream, chocolate mousse & hazelnut tuille 120
3 kinds of sorbet 90
CHEESE
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
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.
