Væksthuset · Dinner
À La
Carte
| Snacks | Tart with smoked cheese, peas and asparagus – 2 pcs. | 75 |
| Vol-au-vent with tuna and sesame – 2 pcs. | 75 | |
| Gougère with aged cheese and truffle – 2 pcs. | 75 | |
| All 3 snacks per person | 100 | |
| Starters | Beef tartare, marinated celery & chive foam | 120 |
| Courgette, goat cheese, pumpkin seeds & Havgus | 120 | |
| Grilled sourdough bread with stracciatella & anchovies | 115 | |
| Main Courses | Steamed white fish with baked & confit tomatoes, fish fumet with parsley | 225 |
| Beef tenderloin with blanched & grilled spring onions, grilled garlic shoots & red wine sauce with green peppercorns & bone marrow | 350 | |
| Stuffed quail with porcini, sautéed chard, sauce Aromatique & chicken glace | 300 | |
| Tart with mushroom-stuffed morel, corn, chanterelles & Noilly Prat sauce | 225 | |
| Desserts & Cheese | Chocolate sorbet, preserved blueberries with woodruff & crystallized dark chocolate with freeze-dried blueberries | 165 |
| Danish strawberries with strawberry sorbet, elderflower & oat sauce, white chocolate & oat crumble | 115 | |
| 3 cheeses served with quince compote & grilled bread | 110 | |
| Sides | Signature bread served with leek & parsley butter | 60 |
| Baby vegetables gratinated with smoked aged cheese | 75 | |
| Little gem lettuce, fresh herbs & mustard vinaigrette | 65 | |