Menu

Curry herring with poached egg, onions & cress
Warm fried herring with cognac mustard & capers
–
Fried plaice with remoulade and lemon
Shrimps on toast with lemon and mayonnaise
–
Cup of puff pastry with chicken filling
Salted tartare with dried tomatoes and pepper
–
Cherry mousse with crumble

CURRY HERRING

with cress, onions, capers & crispy egg

MUSTARD HERRING

with bacon, poached egg & capers

RED PICKLED HERRING

with creme fraiche & onions

BEETROOT HERRING

with pickled mustard seeds and horseraddish

WARM FRIED HERRING

with cognac mustard & capers

HERRING

3 kinds of herring

SHRIMPS

on toast with lemon mayonnaise & herbs

FRIED PLAICE

with remoulade & lemon

FRIED PLAICE

with shrimps & lemon mayonnaise

COD SALAD

on toasted rye bread with bitter salads

CHICKEN SALAD

with dried and crispy ham on toast

SALTED BEEF TARTARE

With dried tomatoes and pepper mayonnaise 

ORGANIC BEEF TATARE

with pickles, horseradish & egg yolk

ROASTBEEF

with bearnaise, sour cream and crispy onion rings

ROASTBEEF

with remoulade, pickled cucumber, horseradish & roasted onion

BREADED TERRINE OF DUCK

with mustard mayonnaise on toasted rye bread

“PARISERBØF”

Beef patty with classical trimmings

FRIED VEAL LIVER

with mushrooms, bacon and caramelized onions

SEE THE BLACKBOARD WITH DAILY SPECIALS

Every day there will be a variety of specialties to choose from. See the blackboard with daily specials at the restaurant

SELECTION OF CHEESE

3 kinds with garnish

FRESHLY BAKED WAFFLE

with sugar and strawberry jam

CHERRY PUDDING

SALTED HALIBUT

with mussel sauce, pickled beets and dill oil

STUFFED LEEK

with langoustine, shellfish bisque, gherkins and salsify

AGNOLOTTI

with ricotta cheese, pine nuts and truffle

POACHED TURBOT

with scallop soufflé, beef ragout and sauce nage

BAKED COD

with smoked celeriac, morrels, browned butter and fermented garlic

GRILLED MONKFISH

with cabbage, ventreche, sauce matelotte and pearl onions

ROASTED QUAIL

with giblets on toast, sauce gastrique & fried foie gras

BRAISED BREAST OF VEAL

with jerusalem archichokes, sweetbread of veal and blanquette sauce with mushrooms and truffle

CHEESES FROM THE TROLLEY

A piece

DANISH APPLES

in tarte tatin with sour cream ice cream

CHOCOLATE BAR

with salted caramel and mandarin sorbet

PETIT FOURS

3.

WINE LIST (OPENS IN PDF)

AQUAVITS (OPENS IN PDF)