CEVICHE Rimmed turbot and dill-infused halibut in marbled buttermilk with lemongrass, finger limes and green oil
PEBERBEEF Beef tenderloin with a sauce of Madagascar pepper and lemon pepper, rounded off with cognac, served with broccolini and seasonal potatoes. We recommend the meat cooked medium rare for optimal flavor and texture.
COLD SOUVENIR Classic Danish cold soup with buttermilk, orange and vanilla, served with sweet Danish strawberries, fresh mint and crispy kammerjunker
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