Food

Set Menu

• Set Menu125
• Wine Pairing60
• Juice Pairing30

• Tea of lightly smoked fruits and vegetables
• Whipped buttermilk curd with celeriac and Gunde’s pickles on rugbrød
• Chicken croquette with parsley
• Cured fluke with kohlrabi, summer apples, and mustard
• Swordfish with parsnip, matsutake, and pear
• Duck liver tart with salted ramp and toasted buckwheat
• Grilled waygu flatiron and sausage with stewed red cabbage
• Frozen anise jelly with mint
• Øllebrød with milk ice cream, buckwheat, and chanterelle

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter10
• Aged gouda with honey, crab apple jam, and crackers18
• Salt-cured anchovies with quail eggs and grilled sourdough 15
• Belgian endive with creamed sherry dressing, pickled raisins, and walnuts 21
• Chilled scallops with concord grape, turnips, and saba 29
• Smoked fjord trout with golden beets, orange, sesame, and green tea29
• Roasted striped bass with broccoli, capers, preserved lemon, and dill 32
• Rye-diatori with maitakes, rye berries, sunflower seeds, and chervil27
• Cappelletti ‘genovese’ with escarole and ricotta salata 29
• Celeriac ‘risotto’ with candied hazelnuts, apple, and black truffle 28
• Koji marinated chicken breast with sweet potato, ‘salsa macha’, and chestnuts 33
• Danish meatballs with sunchokes ecrasé, fried kale, and coffee29
• Grilled pork collar with leeks and poppy seeds34
• Rice pudding with pomelo and cranberry sorbet 16
• Black walnut tart with concord grape ice cream and fresh hops 16
• Sunflower seed parfait with sour honey, licorice, and bee pollen16
• Milk chocolate custard with feuilletine, black garlic caramel and salted blueberry 18