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 Kornby Mølle with garlic and thyme butter 45
STARTERS
Deep-fried Panisse, fresh cheese cream, ratatouille and basil 145
ACCOMPANYING
French fries 50
Salad Verte with truffle vinaigrette 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
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
Lunch 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 garlic & thyme butter
–
Baked cod, mussel sauce, mashed potatoes, Grenobloise sauce and croutons
or
Teres Major steak, Sauce Bordelaise, marrow, tarragon and morels + 100
Served with mashed potatoes on the side
–
Financier cake, caramel, white chocolate ice cream, rhubarb compote and tuiles
Menu // 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.
