Lunch
For lunch, we propose our lunch menu, which always follows the season and includes our best dishes
You can also order from our a la carte menu and explore our exciting range of dishes.
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
THEO'S LUNCH MENU
Stir-fried tartare with pickled green tomatoes, puntarella, breadcrumbs and grated parmesan
Bread made from Öland wheat from Kornby Mølle with garlic and thyme
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Fried haddock, Jerusalem artichoke puree, fried Jerusalem artichokes tossed in crispyt chicken skin, browned butter hollandaise and Jerusalem artichoke chips
or
Roasted beef tenderloin, French friesé, cime di rapa and pepper sauce on roasted chicken wings and Madagascar pepper // +125
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Poached pear, vanilla cream, cardamom ice cream, malt crumble and syrup on muscovado sugar and Limfjord portsr
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Menu // 325
Juice menu 3 glasses // 130
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 30
THEO'S GREEN LUNCH MENU
Carpaccio on smoked yellow beets, goat cheese, ramson capers, spicy honey, crispy seeds and marjoram
Bread made from Öland wheat from Kornby Mølle with garlic and thyme
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Baitolotti with zucchini, salted lemon and ricotta, smoked chili butter sauce with smoked almonds and flakes of pecorino
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Poached pear, vanilla cream, cardamom ice cream, malt crumble and syrup on muscovado sugar and limfjord ports
–
Menu // 325
Juice menu 3 glasses // 130
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 30
À LA CARTE
SNACKS
Crustade with smoked sour cream, cucumber and trout roe // 40
Salty Belgian waffle with marrow, cream cheese and ham from Troldgården// 40
Danish pork croquette, pickled mustard, aioli and cress// 40
All 3 snacks per person // 100
SMALL DISHES
Bread made with wheat from Kornby Mølle with garlic and thyme // 45
Stir-fried tartare with pickled green tomatoes, puntarella, breadcrumbs and grated parmesan // 110
Crudo on haddock with blood orange, pink pepper, homemade kosho on mixed citrus and bronze fennel // 85
Burratta with crispy chili oil // 80
Carpaccio on smoked yellow beets, goat cheese, ramson capers, spicy honey, crispy seeds and marjoram // 80
Arrancini Milanese with saffron and fermented garlic //80
Potato gnocchi, fried morels, sage and sauce on cream pulled with a potato peeler // 115
MAIN COURTS
Fried haddock, Jerusalem artichoke puree, fried Jerusalem artichokes tossed in crispyt chicken skin, browned butter hollandaise and Jerusalem artichoke chips// 185
Baitolotti with zucchini, salted lemon and ricotta, smoked chili butter sauce with smoked almonds and flakes of pecorino// 185
Roasted beef tenderloin, French friesé, cime di rapa and pepper sauce on roasted chicken wings and Madagascar pepper // 310
DESSERTS
Poached pear, vanilla cream, cardamom ice cream, malt crumble and syrup on muscovado sugar and limfjord porter // 100
3 cheeses with crispbread and quince compote // 110
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance
