Food

Set Menu

• Set Menu125
• Wine Pairing55
• Juice Pairing25

• Tea of lightly smoked fruits and vegetables
• Daikon radish with sorrel butter and cured egg yolk on rugbrød
• Fried brandade with trout roe and molasses
• Golden beet stuffed with quark, salted apple, puffed barley, and dill
• Roasted sablefish with shrimp, cauliflower, and marigold
• Duck liver tart with salted ramp and toasted buckwheat
• Grilled duck breast with dried fruit sausage and fennel
• Frozen anise jelly with mint
• Toasted yeast ice cream with date molasses, apples, and a chicory cruller

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter10
• Aged gouda with honey, quince-ginger jam, and crackers15
• Salt-cured anchovies with fennel pollen, lemon, and grilled bread15
• Belgian endive with creamed sherry dressing, pickled raisins, and walnuts 21
• Hanger steak tartare with pickled beets, amaranth, and red miso 27
• Charred leeks vinaigrette with clothbound cheddar, toasted oats, and fried capers27
• Rye-diatori with maitakes, puffed grains, chervil, and soured mushroom butter 28
• Butternut squash gnudi with egg yolk, pecorino, and smoked paprika30
• Celeriac ‘risotto’ with apple, candied hazelnuts, and black truffle 30
• Steamed halibut with white beans, fried kale, and curry 32
• Veal sweetbreads with caramelized onion, roasted grape, and thyme 29
• Grilled pork collar with carrots, chopped pickles, and coriander 32
• Roasted beef coulotte with celtuce, bitter greens, and sauce bourguignon 34
• Hay custard with grapefruit, buckwheat, and brown sugar 16
• Rice pudding with salted cranberry, tart cherry, and rose 16
• Sunflower seed parfait with sour honey, licorice, and bee pollen16
• Dark chocolate cake with black olive and lavender18