Small lunch menu
3 courses, 395 kr.
1st course Mustard herring with bacon, chives, capers and sunny-side-up egg
or Crispy fried plaice fillet with remoulade and lemon
2nd course
Vol-au-vent with chicken and celery
3rd course "Kommandanten" hard cow's milk cheese with compote
or Rum ball
The grand lunch board
7 courses, 575 kr.
Marinated herring with squash, onion and caper purée.
Spiced herring with baked root vegetables, crème fraîche, pink peppercorn and grilled pickled onions.
Crispy fried plaice fillet with remoulade.
Simon's salmon on toast with creamy spinach and poached egg.
Vol-au-vent with chicken and fried cabbage.
Warm calf's liver pâté with mushrooms, bacon and pickle.
Old-fashioned apple cake with whipped cream and crumble.
Danish-French brasserie
Every evening the restaurant transforms into a brasserie with seasonal ingredients from Denmark and France. The menu is based on classic Danish and French traditions, interpreted with a modern twist.
You compose your own dinner and enjoy it at your own pace, at the table or in the dining bar. We recommend finishing with dessert or cheese from the trolley.
