Menu example
Starter:
Crab salad served with radish, celery, lemon, croutons and herbs
Intermediate course:
Cod served with cabbage, marsh samphire, gooseberries and crown dill beurre blanc
Main course:
Venison served with herb cream, chanterelles, celeriac, potato and blackberry glace
Dessert:
Plums served with mazarin, vanilla ice cream, Madeira and chocolate
Per cover, 3 courses: 1,195
Per cover, 4 courses: 1,335





