DINNER MENU FOR FEBRUARY 2012

Starters

Greenland shrimp served with carrot crudités, rye bread croutons, shrimp glace, lumpfish roe and chervil.
 
Oven-baked cusk served with cassoulet composed of kamut, bacon, parsley and fennel.
 

Main course

Duroc pork trio: ham, slow roasted shank, and sausages flavoured with mustard. Served with a purée of root vegetables and yellow peas with plum vinegar glace. 
 

Cheese and/or dessert

Preserved autumn pears baked with cornflower-walnut crumble.
 
Preserved plums served with white chocolate mousse and sweet wheat grain crispbread.
 
  

Classic menues

Click here for our classic menues.

Nyheder

Nyhedsbreve

Kontakt