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
Duck confit & apricot puree croquettes
3 pcs. 95
Black Label caviar served with blinis
10 g 250
BREAD & BUTTER
Bread on Øland wheat from Mejernets 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 truffle vinaigrette 45
MAIN COURSES
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
Lunch 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
–
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 sorbetMenu // 345
Wine menu 3 glasses // 325
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.
