“Flora Danica” chicken. Pork belly with smoked lard. Lemon thyme & dried cranberry. Chicken leg in Chartreuse with browned onion & truffle. Garnishes: Puree of Jerusalem artichoke with tarragon & cep mushroom jelly from South Zeeland. Spring cabbage, veal sweetbread & potato with parsley. Apple compote, carrot & onion with juniper. Sauce: Gravy with unflitered wheat ale from Herslev Brewery & small mushrooms.
meat tray
Take away box around tomato
FAIRY TALE BY H.C ANDERSEN HIDDEN BUT NOT FORGOTTEN Butternut with raw diet of cucumber, apple, Jerusalem artichokes, macadamia nuts, pumpkin puree, apple & white soy jelly. THE GOLDEN EGG Chicken eggs with squash, mushrooms, sauce on pumpkin & cheese whey, raw pickled cabbage, onion & pommes soufflé. THE BUTTERFLY Pumpkin oil ice cream, pumpkin jam, squash cake, kefir mousse & citrus meringue.
MOTHER NATURE – Green apple and tarragon with smoked cheese. Flora Danica Romanesco with caramelized scallops Puntarella. ‘Vesterhaus’ cheese shells
Turbot in puff pastry and calf’s foot braised in Geuze beer.
Salted and lightly smoked turbot with lobster, browned butter. Browned lobster claw meat with vegetables and herbs, cooked in chicken stock and flambéed in brandy. Garnishes: Danish potatoes, onions and leeks.
Monkfish. Burned hay, lemon thyme and crispy vegetables. Jellied langoustine, quail egg, lemon and horseradish. Crab, dill & organic caviar. Marinated cucumber & oysters, smoked cheese, aromatic herbs and flowers. Shellfish sauce, mushrooms & lemon verbena oil.
“The Little Mermaid” white Halibut & King Crab. Lightly salted white halibut & king crab with herbs & crisp rye bread from South Jutland. Garnishes: king crab, peas & dill oil. Skagen ham tart. Green asparagus & potato puree with truffle. Carrot with apple & browned Jerusalem artichoke. Sauce: mussel juice whisked with butter, lumpfish roe & herbs.
