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March 2010,

  • Monday, March 1
    Medallion of angler tail – beetroot puree and oyster sauce Ham of Danish pork – spicy sauce and celery
    Apple trifle – macarooons and vanilla
  • Tuesday, March 2
    Ragout af mussels, potatoes and coriander
    Lamb from Krenkerup – rosemary, garlic and lemon
    Braised pineapple with chocolate sorbet
  • Wednesday, March 3
    Langoustine soup – chocolate and chervil
    Fillet of pork royal – pork breast, green curry and thyme
    Tarte tatin with a caramel and orange cream
  • Thursday, March 4
    A potato and leek soup – ham and deep-fried salsifies
    Fried breast of duck – cranberries, chestnuts and honey Tiramisu – mascarpone and lady fingers
  • Friday, March 5
    Filet of lemon sole – shell fish vinaigrette and celery
    Veal rump steak – beans and port sauce
    Almond cake with marinated oranges
  • Saturday, March 6
    Guinea fowl terrine – shallots and tomato
    Fillet of beef – ragout of oxtails and carrots
    Crème brûlée with compote of berries
  • Sunday, March 7
    Beer braised pork cheeks – guinua risotto
    Chicken – aubergine, salad and sage
    White chocolate fragilité with raspberry sorbet
  • Monday, March 8
    Mushroom terrine – taleggio and marinated plums
    Leg of fallow deer – cranberries and pommes Anna
    Pecan pie – pear sorbet and nut syrup
  • Tuesday, March 9
    Haddock – leeks and mushrooms
    Danish veal silverside – parsnip and redwine sauce
    Lemon mazarin – chocolate and toffee ice cream
  • Wednesday, March 10
    Veal sweetbreads - pancetta and root vegetables
    Braised lamb shank – puree of sweet potatoes and cabbage
    Nougat cake with mango salad
  • Thursday, March 11
    Ganda ham – orange and hazelnuts
    Cockerel from Bornholm – onion marmalade and balsamic vinegar
    Liquorice sorbet with plum compote
  • Friday, March 12
    Scallops – carrot puree and chilli
    Danish veal fillet – Jerusalem artichokes and potato fondant
    Poached pear with vanilla ice cream
  • Saturday, March 13
     North Sea halibut – Jerusalem artichokes and spicy tomato puree
    Prime beef – tarragon glace and parsnip
    Chocolate terrine, mango sorbet and mint
  • Sunday, March 14
    Salted zander fillet with salt from Læsø and pieces of lobster Pork tenderloin from Grambogård – mushroom risotto and a lemon and thyme oil
    Gâteau Marcel with chilli sorbet
  • Monday, March 15
    Smoked breast of duck – saffron cream and beetroot leaves Fillet of beef – braised fennel and pepper sauce
    Banana crumble with banana ice cream
  • Tuesday, March 16
    Scallops – caper vinaigrette and salmon caviare
    Ballotine of guinea fowl – sun-dried tomato, olives and spinach sauce
    Orange terrine – honey and berries
  • Wednesday, March 17
    Fillet of red fish – chive cream and celery flan
    Danish rack of veal – compote of apples and grapes, and small baked potatoes
    Cheese cake with biscuits and lime
  • Thursday, March 18
    Cod from the Sound – egg, capers, beetroots and mustard Leg of fallow deer – cranberries and pommes Anna
    Pecan pie – pear sorbet and nut syrup
  • Friday, March 19
    Veal carpaccio – lemon, rocket, parmesan and balsamic vinegar
    Guinea fowl breast – carrots and marinated shallots
    Panna cotta – cocoa and berry sorbet
  • Saturday, March 20
    Tails of langoustine – turnip cabbage, garlic and lime
    Danish prime beef – tarragon glace and parsnip
    Chocolate terrine – passion fruit sorbet and mint
  • Sunday, March 21
    Pumpkin soup – cream of smoked cheese and watercress Danish veal silverside – potato puree and tomato fumet
    Lemon pie with caramel ice cream
  • Monday, March 22
    Medallion of angler tail – beetroot puree and oyster sauce Ham of Danish pork – spicy sauce and celery
    Apple trifle – macarooons and vanilla
  • Tuesday, March 23
    Ragout af mussels, potatoes and coriander 
    Lamb from Krenkerup – rosemary, garlic and lemon
    Braised pineapple with chocolate sorbet
  • Wednesday, March 24
    Langoustine soup – chocolate and chervil
    Fillet of pork royal – pork breast, green curry and thyme
    Tarte tatin with a caramel and orange cream
  • Thursday, March 25
    A potato and leek soup – ham and deep-fried salsifies
    Fried breast of duck – cranberries, chestnuts and honey Tiramisu – mascarpone and lady fingers
  • Friday, March 26
    Filet of lemon sole – shell fish vinaigrette and celery
    Veal rump steak – beans and port sauce
    Almond cake with marinated oranges
  • Saturday, March 27
    Guinea fowl terrine – shallots and tomato
    Fillet of beef – ragout of oxtails and carrots
    Crème brûlée with compote of berries
  • Sunday, March 28
    Beer braised pork cheeks – guinua risotto
    Chicken – aubergine, salad and sage
    White chocolate fragilité with raspberry sorbet
  • Monday, March 29
    Mushroom terrine – taleggio and marinated plums
    Leg of fallow deer – cranberries and pommes Anna
    Pecan pie – pear sorbet and nut syrup
  • Tuesday, March 30
    Haddock – leeks and mushrooms
    Danish veal silverside – parsnip and redwine sauce
    Lemon mazarin – chocolate and toffee ice cream
  • Wednesday, March 31
    Veal sweetbreads - pancetta and root vegetables
    Braised lamb shank – puree of sweet potatoes and cabbage Nougat cake with mango salad

Prices

  • Main course DKK 230.-
  • 2 courses    DKK 295.-
  • 3 courses    DKK 320.-

Highlights

  • Today’s HIT as a Starter DKK 110.-
  • Always fresh Fish DKK 230.-
  • The best Cheeses DKK 118.-