DINNER MENU FOR JANUARY 2012

Starters

Jerusalem purée served with seared scallop, smoked salt and kale-malt baked crispbread.
 
Baked cod and mussels steamed in apple juice. Served with celeriac and leeks in an apple vinegar beurre blanc.
 

Main course

Danish fallow deer - pink-roasted fillet and terrine. Served with warm Brussels sprout salad with roasted hazelnuts and dried cranberries and accompanied by roast parsley root and venison glace.
 

Cheese and/or dessert

Aged Brie de Meaux. Served with warm dark rye bread, preserved rye kernels and rye dust.
 
Rumtopf: summer berries preserved in dark rum and cane sugar. Served with liquorice ice cream and burnt meringue.
 
  

Classic menues

Click here for our classic menues.

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