The Small Group Buffet

Min. 15 persons

Starters

Smoked ham, marinated melon, pickled mustard seeds, miso mayonnaise and fresh lettuce
Cold-smoked salmon, cream cheese flavored with lime and spinach cream
Ballotine of soufflé on white fish, smoked mayonnaise and spicy lentil salad

Main courses

Marinated veal roast (medium-rare) with grilled cauliflower purée and veal glaze
Young rooster breast stuffed with herbs, baked tomatoes and poultry reduction
– Served with seasonal garnish, small potatoes with herbs and butter and a green seasonal salad

Desserts

Nut brownie with caramel and fresh berries
Raspberry fromage with meringue and lime

275 DKK

The Medium Group Buffet

Min. 18 persons

Starters

Smoked ham, marinated melon, pickled mustard seeds, miso mayonnaise and fresh lettuce
Cold-smoked salmon, cream cheese flavored with lime and spinach cream
Ballotine of soufflé on white fish, smoked mayonnaise and spicy lentil salad
Salt and sugar-cured salmon, horseradish cream, pickled apples and crispy rye

Main courses

Marinated veal roast (medium-rare) with grilled cauliflower purée and veal glaze
Young rooster breast stuffed with herbs, baked tomatoes and poultry reduction
Lamb shank slow-roasted in parsley and garlic (medium-rare) – with creamy tomato sauce and ratatouille
– Served with seasonal garnish, small potatoes with herbs and butter and a fresh
potato salad tossed with herbs & vinaigrette and a seasonal green salad

Desserts

Nut brownie with caramel and fresh berries
Raspberry fromage with meringue and lime
Homemade tiramisu

325 DKK

The Medium Group Buffet

Min. 18 persons

Starters

Smoked ham, marinated melon, pickled mustard seeds, miso mayonnaise and fresh lettuce
Cold-smoked salmon, cream cheese flavored with lime and spinach cream
Ballotine of soufflé on white fish, smoked mayonnaise and spicy lentil salad
Salt and sugar-cured salmon, horseradish cream, pickled apples and crispy rye

Main courses

Marinated veal roast (medium-rare) with grilled cauliflower purée and veal glaze
Young rooster breast stuffed with herbs, baked tomatoes and poultry reduction
Lamb shank slow-roasted in parsley and garlic (medium-rare) – with creamy tomato sauce and ratatouille
– Served with seasonal garnish, small potatoes with herbs and butter and a fresh
potato salad tossed with herbs & vinaigrette and a seasonal green salad

Desserts

Nut brownie with caramel and fresh berries
Raspberry fromage with meringue and lime
Homemade tiramisu

325 DKK

The Large Group Buffet

Min. 20 persons

Starters

Smoked ham, marinated melon, pickled mustard seeds, miso mayonnaise and fresh lettuce
Cold-smoked salmon, cream cheese flavored with lime and spinach cream
Ballotine of soufflé on white fish, smoked mayonnaise and spicy lentil salad
Salt and sugar-cured salmon, horseradish cream, pickled apples and crispy rye
Gnocchi, spinach, pickled red onions and fresh grated parmesan

Main courses

Marinated veal rump (medium-rare) with grilled cauliflower purée and veal glaze
Young rooster breast stuffed with herbs, baked tomatoes and poultry reduction
Lamb shank slow-roasted in parsley and garlic (medium-rare) – with creamy tomato sauce and ratatouille
Oven-baked salmon with honey, raw marinated pointed cabbage and salsa verde
– Served with seasonal garnish, small potatoes with herbs & butter, fresh potato salad tossed with herbs & vinaigrette, seasonal green salad, sour mustard salad with couscous and feta

Desserts

Nut brownie with caramel and fresh berries
Raspberry fromage with meringue and lime
Homemade tiramisu

375 DKK

Seasonal Group Menu

Min. 15 persons
Four different options – according to the season

Spring: March – April – May

1. Asparagus – lumpfish roe – shrimp – beurre blanc with herbs
2. Veal fillet steak – fresh carrots – spring onions – veal glaze with chervil – small fried potatoes with butter and herbs
3. Rhubarb consommé – vanilla panna cotta – meringue – rhubarb crudités – crumble

Summer: June – July – August

1. Lemon sole fillet – pea purée – sugar peas – salt-pickled cucumber – lightly smoked – buttermilk separated with green oil
2. Summer goat – asparagus – grilled onions – baked cherry tomatoes – morel sauce – fresh white potatoes with herbal emulsion
3. Strawberries Romanoff – crème brûlée – almond ice cream

Fall: September – October – November

1. Turbot – lobster bisque – homemade crème fraîche – tuile
2. Beef tenderloin – corn – chanterelles – baked beetroot – celery purée – Anna potatoes – classic Bordelaise sauce
3. Tarte Tatin – four kinds of apples: purée – pickled – sorbet – baked

Winter: December – January – February

1. Low-heated cod – browned cauliflower purée – pickled cauliflower – chervil
2. Duck breast – baked pigeon apples – scorzonera roots – sauce Bigarade – carrot purée – potato rösti
3. Coconut mousse – Jerusalem artichoke ice cream – green apples

3 dishes | 350 DKK

Seasonal Group Menu

Min. 15 persons
Four different options – according to the season

Spring: March – April – May

1. Asparagus – lumpfish roe – shrimp – beurre blanc with herbs
2. Veal fillet steak – fresh carrots – spring onions – veal glaze with chervil – small fried potatoes with butter and herbs
3. Rhubarb consommé – vanilla panna cotta – meringue – rhubarb crudités – crumble

Summer: June – July – August

1. Lemon sole fillet – pea purée – sugar peas – salt-pickled cucumber – lightly smoked – buttermilk separated with green oil
2. Summer goat – asparagus – grilled onions – baked cherry tomatoes – morel sauce – fresh white potatoes with herbal emulsion
3. Strawberries Romanoff – crème brûlée – almond ice cream

Fall: September – October – November

1. Turbot – lobster bisque – homemade crème fraîche – tuile
2. Beef tenderloin – corn – chanterelles – baked beetroot – celery purée – Anna potatoes – classic Bordelaise sauce
3. Tarte Tatin – four kinds of apples: purée – pickled – sorbet – baked

Winter: December – January – February

1. Low-heated cod – browned cauliflower purée – pickled cauliflower – chervil
2. Duck breast – baked pigeon apples – scorzonera roots – sauce Bigarade – carrot purée – potato rösti
3. Coconut mousse – Jerusalem artichoke ice cream – green apples

3 dishes | 350 DKK

Brunch

Min. 20 persons

Scrambled eggs – soft-boiled eggs – bacon – sausages
Freshly baked sourdough buns & rye bread
Spiced sausage – ham – rolled meat sausage
Cold-smoked salmon from Flyvefisken
Sliced cheese – brie – blue cheese
Yogurt or fresh sour milk cheese curd – honey – berries – homemade muesli
Jam/fruit compote
Sliced fruit & vegetables
Slices of chocolate
American pancakes – maple syrup
Long-baked tomatoes
Cake of the Day
Juice – coffee – tea – water
Bubbles (DKK 75.00 per glass)

260 DKK

Family Style – Tasting Menu

Min. 8 persons – menu must be ordered in advance
A menu composed of several small dishes, with multiple servings on the table

Bread and hummus
Light salad with hot-smoked salmon, capers and dill mayonnaise
White wine steamed mussels with herbs
Toasted sourdough bread with shrimp salad and tomatoes
Spicy meatballs in creamy tomato sauce with fried potatoes
Ribeye with fries and Bearnaise sauce
Two different cheeses with olives, compote and crispbread
A small dessert

348 DKK

Family Style – Tasting Menu

Min. 8 persons – menu must be ordered in advance
A menu composed of several small dishes, with multiple servings on the table

Bread and hummus
Light salad with hot-smoked salmon, capers and dill mayonnaise
White wine steamed mussels with herbs
Toasted sourdough bread with shrimp salad and tomatoes
Spicy meatballs in creamy tomato sauce with fried potatoes
Ribeye with fries and Bearnaise sauce
Two different cheeses with olives, compote and crispbread
A small dessert

348 DKK