Starters
Toast with Kalix White Bait Roe, Crème Fraiche and Red Onions, 155:Toast á la Skagen with Lettuce and Kalix White Bait Roe, 145:Selection of Chef’s own cured Baltic Herrings served Brown Bread and Cheese, 125:Langoustines gratinated in Garlic Butter ans served with a Crispy Baguette, 145:Cantaloupe Salad with Italian Ham, Arugula and Fidge-and Honey Vinaigrette, 125:Mixed Seasonal Sallad and Garlic Bread, 65:-
Vegetarian Dishes
Caesar Salad with grilled Halloumi, 140:Vegetables Burgers made of Borlotti Beans and new Coriander,
grilled Halloumi and Potato Wedges, 155:-
Light Bites
Fish- and Shell Fish Soup, 150:- as a starter, 125:Chef´s own Prawn Sandwich, 155:Tagliatelle with Blue Cheese sauce and shredded fillet of Beef, 145:Chef’s own Bacon Burger Platter with Chhese, Onions Rings, Cole Slaw,
Gherkins and French Fries, 165:Club Sandwich with Chicken,Bacon and French Fries, 145:Jacked Potato with a creamy wedge of Shell Fish and Caviar, 125:Ceasar Salad with grilled fillet of Chicken, 140:Smoked and Peppered fillet of Salmon and new Potato Salad and Mustard Vinaigrette, 145:-
Fish
Plaice stuffed with Prawns in Dill Stew, boiled new Potatoes, 225:Fillet of Dover Sole with chopped Eggs, Tomatoes, Dill and grated new Horseradish,
boiled new Potatoes, 225:Fried fillet of Salmon and cold Chipotle sauce, Potato Ducheese served on a wooden board,
205:Fried fillet of Char with a cold Chives- and Arugula sauce, boiled new Potatoes, 195:-
Meat
Plank Steak, 260:(Fillet of beef, Potato duchesse, bearnaise sauce, a roll of green beans and bacon a broiled tomatoe)
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Veal Escalope with Capers, Lemon and Anchovies, green Peas and fried Potatoess, 195:Grilled Rib Eye Steak with Red Wine Butter raw fried Potatoes flavoured with garlic, 240:Fillet of Beef wrapped in Pancetta, new Potato- and Arugula Salad with Mustard Vinaigrette,
245:-
Desserts
Frozen Cheese Cake with Raspberry sauce and whipped Cream, 115:Elderberries Parfait with Strawberry sauce, candied Violet leaf andwhipped Cream, 115:Ice Cream Cup à la Fars Hatt, 95:Blueberry- and Strawberry Pie with Custard and wipped Cream, 115:A selection of Sorbets with fresh Fruits, 105:Chef´s self made Truffles, 55:-