Væksthuset · Evening
À La
Carte
| Snacks | Tart with smoked cheese, peas & asparagus – 2 pcs | 75 |
| Croustade 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, celery, ramson & hazelnuts | 120 |
| Asparagus crudité, aged cheese, black pepper & olive oil | 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 & marrow | 350 | |
| Stuffed quail with Karl Johan, sautéed silver beets, aromatique sauce & chicken glacé | 300 | |
| Asparagus pie with smoked aged cheese & Salsa Verde | 225 | |
| Desserts & Cheese | Chocolate sorbet, preserved blueberries with woodruff & crystallized dark chocolate with freeze-dried blueberries | 165 |
| Salted caramel ice cream, rhubarb compote with marinated rhubarb in lemon verbena & crystallized white chocolate with lemon thyme | 115 | |
| 3 cheeses served with quince compote & grilled bread | 110 | |
| Sides | Signature bread served with leek & parsley butter | 60 |
| Seasonal vegetables gratinated with smoked aged cheese | 75 | |
| Crisp salad with fresh herbs & mustard vinaigrette | 65 | |