THE DANISH COASTLINE

Whole chuck of AOP Charolais beef, braised jus, infused with mustard seeds and fermented wild garlic flowers

FLORA DANICA WINTER – Browned celery root “bone”. Jerusalem artichoke and creamy mushrooms with Danish cheese. Danish rosehip and beet. Roast rack of veal. Kohlarabi, tarragon and smoked snail eggs. Roast veal gravy with mustard seeds and thyme leaves.

Roast pork in herb crust, stuffed with chanterelles. Barley risotto with black truffle, cep cream and braised “Pedro Ximenes” pork haunch. Pork reduction.

meat tray
Saddle of lamb in a potato crust.
Bresse chicken with crayfish. Maine lobster tail. Slow-poached sweet carrots. Sugar snap pea crisp. Potato Hudson Valley foie gras quenelle.

Glazed guinea fowl with Norwegian ceps and tarragon. Crispy guinea fowl leg with chicken skin and potato from the Troms region. Baked pumpkin “puff”. Sweet onion with hardanger apples and fennel. Baked salsify from Stavanger with cream gratin. Guinea fowl roasting gravy and cream sauce.

Carrot in its cooking gravy, almond and lemon paste, beef cheek preserved in its own fat. Leek, shoulder of beef in tartare sauce, truffle and vinaigrette. Duchesse puréed potatoes, bacon and wild thyme.
