Autumn and winter 2020
Filet of flounder served with chicken soufflé, roasted bread, parsley purée, mushrooms
and sauce mousseline.
Poached filet of codfish served with spinach, grilled red pimento, smoked egg yolk
and sauce beurre blanc.
Crisp mushroom tart with brown butter served with mayo, mushrooms, fried onions,
wood sorrel and mushroom blanquette sauce.
Smoked salmon served with fermented white asparagus from Søren Wiuff, cream of fresh cheese,
red beet powder, malt crumble and herbs.
Roasted mignon of pork served with smoked celeriac, hazelnut, burned garlic
and pepper sauce with apples.
Tenderloin of beef served with crisp croquette of sweetbread, selection of Jerusalem artichoke
and red wine sauce
Roasted beef served with red beet, kale, purée, fried onions and pepper mousseline sauce.
Glazed shoulder of veal served with creamy fricassee of autumn greens, mustard
and horseradish cream.
Lemon cream and crisp cardamom mazarin cake with burned merengue
and crème anglaise.
Three chocolate versions - brownie, mousse and ice cream -
served with raspberries and caramellized nuts.
Panna Cotta of buttermilk served with pickled pear, crumble and crisp licorice.