Lunch Menu v33

Fish Dish of the Week

Grilled salmon served with potato puree, cream boiled shellfish with green peas, spinach and green onions and buttered langoustine broth, lemon and crispy herb salad

Meat Dish of the Week

Cooked salted brisket served with mustard veloute, root mash with marjoram and browned butter, steamed green beans with herb salad and freshly grated horseradish

Vegetarian Dish of the Week

Halloumi steak with carrot, cabbage and beetroot served with spicy ratatouille on cherry tomatoes, fried potato wedges turned in parsley, tzatziki with herb salad and pickled cucumber

Business Lunch of the Week

Starter

Handpeeled shrimp topped with bleak roe served on Danish rye bread with pickled red onion, crispy herb salad and dill vinaigrette

Main Course

Fried Cod Loin and cod cheek served with seafood croquettes flavored with fresh herbs and cheese, butter fried mixed autumn mushrooms with spinach, parsley and spring onions and Vermouth beurre blanc with bleak – and trout roe

Dessert

Blueberry cheesecake served with vanilla and lemon ice cream with crême friche, blueberry coulis, mini meringues wth lime and fresh bluberries and blackberries