obs
Skovmøllen's Easter table in Pejsestuen is served as a "buffet" a la social dining from 25 March to 1 April 2 types of bread from own bakery Møllens Køkken are served
Mustard herring with red onion and apple from Karenminde and marbled eggs - Cold-smoked salmon with dill-marinated cucumbers and fresh cheese cream - Butter-fried plaice with remoulade and lingonberries
Pork tenderloin a la cream - Skovmøllen's lamb roll sausage with cress, mayo, roasted onions, raw onion rings and cloud - Chicken thigh from Allégaarden with sweet and sour, carrots and spring onions - Goat's cheese from Tebstrup with salt-baked beets, pickled beets, bird grass, almonds and rose pears
Carrot cake with white chocolate, broken carrot gel, sugar-pickled carrot ribbons and almond croquette
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