“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.