Væksthuset menu
Rossini Black Label caviar with crème fraiche & herbs, served with blinis +250
Menus
Crustade with mushrooms & truffle mayonnaise
Crustade with tomato, basil & almonds
Purée of roasted pumpkin with thyme & “Gammelknas”
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Baked and smoked beets with orange hollandaise, capers and hazelnuts
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Roasted carrots with Romesco sauce and spring onions
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Fried mushrooms with caramelized onions, egg yolk and foam on potatoes
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Rimmed and flash-fried haddock with pea puree, green beans, fennel and mushroom sauce
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Blueberries, ricotta foam and lime zest
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Honey cream with pine nut ice cream, sour apples and browned butter
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Add 3 different cheeses from ARLA UNIKA Served with seasonal compote +125
Menu / 725
Wine menu 5 glasses / 525
Wine menu with champagne 6 glasses / 625
Filtered water ad libitum per person / 30
Væksthuset GREEN menu
Rossini Black Label caviar with crème fraiche & herbs, served with blinis +250
Menus
Crustade with mushrooms & truffle mayonnaise
Crustade with tomato, basil & almonds
Purée of roasted pumpkin with thyme & “Gammelknas”
–
Baked and smoked beets with orange hollandaise, capers and hazelnuts
–
Roasted carrots with Romesco sauce and spring onions
–
Fried mushrooms with caramelized onions, egg yolk and foam on potatoes
–
Parsley root confit with pea puree, green beans, fennel and mushroom sauce
–
Blueberries, ricotta foam and lime zest
–
Honey cream with pine nut ice cream, sour apples and browned butter
–
Add 3 different cheeses from ARLA UNIKA Served with seasonal compote +125
Menu / 725
Wine menu 5 glasses / 525
Wine menu with champagne 6 glasses / 625
Filtered water ad libitum per person / 30
Expect to set aside approximately 3 hours for the Greenhouse menu.
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance
Dinner
Væksthuset Menu is the ideal choice if you want to experience a universe of impressions and flavors created by our talented chef.
Here, energy is put into the detail work and to provide the absolute best experience. We use only the best seasonal ingredients and put a lot of focus on creating dishes that are relevant and innovative.
