AUGUST, SEPTEMBER AND OCTOBER 2019
Cold-smoked salmon from Faroe Islands with purée- and salad of fennel and cauliflower, served with chervil oil and sour cream.
Scallop soufflé served with crisps of new potatoes, potato-leek soup and lobster oil.
Roasted mullet served with green beans and corn in three variations: fresh, crème and crisp polenta.
Roasted breast of chicken from Gråsten and confit of the leg, served with grilled broccoli, salt almonds, humus made of green peas and chicken velouté.
Filet of veal with mushrooms served with spinach on grilled artichoke, morel crème sauce and roasted potatoes.
Oven-baked codfish served with spring cabbage with dill, herbs à la Nage and butter glazed Danish potatoes.
Apple trifle with macaroon crumble served with green apple sorbet and vanilla cream.
Danish late summer berries with panna cotta, elderflower syrup, sweet meringue kisses and white chocolate.
Moltke's Palace version of the classic dessert: nectarine, raspberry and ice cream.