A la carte 3 April – 30 April 2014

  • Sea trout *
    4 kinds of onion
    as main course DKK 238.00
    118.00 DKK
    Nettle bisque
    white fish and sourish cucumber
    128.00 DKK
    Raw vegetable salad *
    with garden sorrel, salt and fatness
    128.00 DKK
    Rhubarb cleanser
    44.00 DKK
    Danish lamb
    asparagus and dill
    248.00 DKK
    Jersey veal fillet *
    spinach, oyster mushroom and sprouts
    as starter DKK 138.00
    258.00 DKK
    Cheese selection with garnish *
    98.00 DKK
    Sugar poached egg yolk
    hay ice and sweet spaghetti
    98.00 DKK
    Irish coffee as dessert
    caramel
    98.00 DKK

    Served Monday – Friday from 6.00 – 10.00 p.m. from 3 April to 30 April 2014
    The dishes marked with * is served for our guests in weekend stays

    3 courses 418.00 DKK
    4 courses 498.00 DKK
    5 courses 578.00 DKK
    6 courses 648.00 DKK
    7 courses 718.00 DKK
    8 courses 788.00 DKK
    9 courses 838.00 DKK


    See our wine list

  •     Per bottle Per glass
    Chardonnay, Buitenverwachting
    Constantia, South Africa
    Served for sea trout
    368.00 DKK 90.00 DKK
    Sancerre - Grande Cuvée, Jean Paul Balland
    Loire, France
    Served for nettle bisque
    598.00 DKK 125.00 DKK
    As Sortes, Val do Bibei
    Rafael Palacios, Valdeorras, Spain
    Served for raw vegetable salad
    648.00 DKK 135.00 DKK
    Blauer Spätburgunder, Weingut Knipser
    Pfalz, Germany
    Served for Danish lamb
    488.00 DKK 125.00 DKK
    Lalama, Dominio do Bibei
    Ribeira Sacra, Spain
    Served for Jersey veal fillet
    598.00 DKK 150.00 DKK
    Rich, Pol Roger
    Champagne, France
    Served for selection of cheese
    698.00 DKK 140.00 DKK
    Aqua Santa, Castagna
    Victoria, Australia
    Served for sugar poached egg yolk
    518.00 DKK 125.00 DKK
    Cream Sherry
    El Maestro Sierra, Spanien
    Served for Irish coffee as dessert
    488.00 DKK 95.00 DKK