Crab rielette - On a base of miso-marinated salmon with hand-peeled shrimp, trout roe and white asparagus.
Yellowfin tuna tartare - Lightly marinated tuna, avocado cream, pico de gallo and sesame.
Red deer carpaccio - tarragon cream, hazelnuts, pickled cherry tomatoes and organic Krystal cheese.
Beef tenderloin - Madeira sauce, roasted mushrooms, pommes Dauphinoise, marinated wild berries and fried parsnip.
Passion fruit cheesecake - On a crispy base with forest berry gelatin and crystallized white chocolate.
Copyright © 2026 earlybird.dk ApS