Group Menus 2020

Menus can be combined from the below dishes.

It is also possible to combine a menu from the a la carte section, but not earlier than 7 days prior to arrival. This is due to an ever changing menu card.

Starters

Raw-marinated filet of plaice with lime vinaigrette, avocado, sesame & yuzu

Roasted cod filet with carrot puree, pickled green tomatoes, tarragon & sauce nage

Maincourses

Danish tenderloin of beef with potato puree, grilled onion, herbs & truffle sauce

Grilled breast of Guinee fowl with pickled onion, small carrots, potato & morel sauce

* The main courses are served with extra sauce on the side and a marinated green salad

Desserts

Marinated Danish berries with Valrhona chocolate, sorbet & crisp waffle

Apples in various textures with roasted hazelnuts, salted caramel & yuzu