Home-baked bread with parsley pesto and whipped butter - Butter-steamed white asparagus with caramelized cream and monkfish roe - Beef tartare with herbs, smoked egg yolk cream and pickled Jerusalem artichokes - Grilled Danish squid with a variety of peas (The 3 starters are served at the table as social dining)
Veal cuvette - Beer braised pork neck - Herb béarnaise and red wine ice cream - Seasonal fish with browned butter - Seasonal grilled vegetables - Crisp salads (The main courses are served at the open chef's bar)
Blondie with blackcurrants - Rhubarb compote with creme fraiche, malt and crumble
Selected wines, beer, soda and juice
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