DINNER MENU
Beef tartare with kohlrabi, wild garlic, hazelnuts, and cream cheese
Ceviche with spring onions, grilled strawberries, anchovies, and chili vinaigrette
Stracciatella with grilled apricots, pistachios, basil, and pickled shallots
Gemini Signature Bread with Herbs and Garlic
Risotto with pea purée, peas, and kaffir lime oil
Or
Pan-seared langoustine with pea purée, wasabi, and almond sabayon +100
Today’s catch with carrot purée, broccolini, sorrel, and Sauce Nage
Or
Beef tenderloin with zucchini, morels, mushrooms, and red wine glaze +125
“Red Fruit Compote with Cream” à la Gemini
Or
Peach tart with white chocolate ganache, peach compote, verbena meringue & peach, verbena sorbet + 50
Menu 525
1 glass of champagne + 4 glasses wine menu 525
Wine menu 4 glasses 425
Juice menu 4 glasses 200
Water ad libitum per person 35
GREEN DINNER MENU
Beets with kohlrabi, wild garlic, hazelnuts, and cream cheese
Salted fennel with spring onions, grilled strawberries, and bergamot vinaigrette
Stracciatella with grilled apricots, pistachios, basil, and pickled shallots
Gemini Signature Bread with Herbs and Garlic
Risotto with pea purée, peas, and kaffir lime oil
Roasted pointed cabbage with Romesco sauce, feta cheese, corn, and watercress
“Red Fruit Compote with Cream” à la Gemini
Or
Peach tart with white chocolate ganache, peach compote, verbena meringue & peach, verbena sorbet + 50
Menu 525
1 glass of champagne + 4 glasses wine menu 525
Wine menu 4 glasses 425
Juice menu 4 glasses 200
Water a libitum per person 35
À LA CARTE
SNACKS
Croquette of cod & emulsion on tomato & black garlic 2 pcs. 75
Waffles with cream cheese and smoked salmon, 2 pieces, 75
Crusted with yuzu emulsion, shrimp, and bonito flakes (2 pieces) 75
Marinated olives 45
All snacks without olives 175
DIRECTIONS
Gemini signature bread with herbs and garlic 60
Beef tartare with red cabbage, wild garlic, hazelnuts, and cream cheese 110
Beder with glass cabbage, wild garlic, hazelnuts, and fresh cheese 110
Ceviche with spring onions, grilled strawberries, anchovies, and chili vinaigrette 110
Salted fennel with spring onions, grilled strawberries, and bergamot vinaigrette 110
Stracciatella with grilled apricot, pistachios, basil, and pickled shallots 110
Risotto with Pea Purée, Peas, and Kaffir Lime Oil 135
Pan-fried langoustine with pea purée, wasabi, and almond sabayon 235
Today’s Catch with Carrot Purée, Broccolini, Wood Sorrel, and Sauce Nage 195
Roasted pointed cabbage with Romesco sauce, feta cheese, corn, and watercress 195
Beef tenderloin with zucchini, morels, mushrooms, and red wine glaze 320
SIDES
Fried potatoes with herbs 65
French fries with lemon thyme & piment d’Espelette 65
Green salad with vinaigrette and mustard seeds 65
DESSERTS
“Red Fruit Compote with Cream” à la 100
Gemini Peach Tart with White Chocolate Ganache, Peach Compote, Verbena Meringue & Peach, Verbena Sorbet 150
3 Danish cheeses, crispy crispbread, and seasonal compote 110
Petit fours / petit fours with coffee 35/75
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance
Dinner
For dinner we serve our 7-course menu over 4 courses.
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
