Starters

hake ceviche, horse radish mayo, fennel, radish  115

grilled mackerel, zucchini, red currants, lemon, buttermilk  115

veal tatare, late harvest tomatoes, cress, pepper emulsion  120

Danish squid, butternut squash, salted lemon, brown butter  120

 

Mains

fried wolffish, summer kale, elderflower, mussel sauce  285

Rokkedahl-chicken, corn, mushrooms, creamy chicken jus  275

fried veal sweetbreads, Kumlehøj beets, red wine sauce  285

butter-aged ribeye, fried celeriac, Bornzola cream, onion shoots  395

 

Desserts

three danish cheeses, pickled walnuts, fruit rye bread  115

baked plums, tonga bean parfait, hazelnuts, fermented red currants 110

blueberries from Bornholm, cocoa sorbet, yogurt  110