Chives emulsion, soy tapioca, almonds, and chives

Pea purée, cauliflower foam, trout roe and leek ash.

Shiitaki mushrooms, truffle cream, candied chestnuts and Crystal cheese.

Rosehip purée, root vegetable crisps, rosmary glace og hibiscus pickled pears.

Tarragon cream, pickled cherry tomatoes, hazelnuts and Gruyere.

Noilly Prat sauce, green asparagus, butter-steamed potatoes and small carrots baked with raspberry vinaigrette.

In sauce “sauce Poulette” with vegetables brunoise, mild chilli and fresh herbs. Served with focaccia and aioli.

Stuffed mushrooms, rosemary glaze, romesco sauce, bitter-sweet salad with pomegranate and lingonberries.

Lobster sauce, beef tenderloin, tiger prawns, mango salad, chimichurri, and brandade crouquettes with shellfish.

Potato compote, thyme sauce, dates pistou, stuffed mushrooms and bitter-sweet salad with pomegranate and lingonberries.

Homemade focaccia bread, patty of Danish Wagyu, onions, aioli, mushrooms, Emmental, bacon and roasted potatoes

Patty of sweet potatoes, herbs, chilli and spring onions and homemade focaccia bread, a patty of Danish Wagyu, onions, aioli, mushrooms, Emmental and roasted potatoes

Potato gratin, BBQ sauce, Nordic coleslaw with roasted almonds and apples.

Madeira sauce, pommes Dauphinoise, glazed king trumpets, pickled berries, crispy parsnip and braised leeks

Pecan nut ice cream, shaved chocolate and blueberries

Grapefruit sorbet and raspberries

Moulded in dark chocolate on a base of chocolate ganache with forest fruit foam and blueberries

On a crispy base with vanilla-poached rhubarbs and crystallised white chocolate.

Rosehip purée, espresso-marinated nuts, marinated berries and homemade crackers.

Oven-fried potatoes and bbq-sauce.

Cheese, bacon and oven-fried potatoes.