| Starters |
| Smoked halibut with spinachcocotte, asparagus bouquet and homemade herpbread |
| Roasted monkfish cheeks and peppers with fried parsley and warm courgette cream. Bread. |
| Salmon Symphony. Steamed, smoked and marinated salmon with porrecrème, large capers, blue poppy seeds and crush flûte |
| Laksetartar wrapped with a slice of fresh smoked salmon. Garnished with choppedred onion, crème fraiche dressing and warm flûte |
| Crayfish Mousse served with julienne of cucumber and yellow pepper served on shredded lettuce. Limecrème and warm flûte |
| Rødtungeroulade with salmon father and fresh spinach, lime dressing, crayfish, marinated shredded salatråkost and warm flûte |
| Warm butterdejspakke filled withcrayfish tails, cream cheese, pepper and scallion. Served with sautéed herbs and pimentsauce |
| Cold poached plaice fillet of marinated salad. Garnished with shrimp, ½ egg and salmon roe. homemade flûte |
| Smoked beef tenderloin with spring onions and radishes in kryddermarinade. Lun grovflûte |
| Honey Marinatedagurkepaupiette with smoked salmon. Quail with salmon roe. Radish rave. warm fiber flûte |
| Cod and salmon carpaccio with lime. Koriandercrème. warm coarse bread |
| Warm Rösti with fresh smoked salmon and creamy horseradish. Warm flûte |
| Arugula salad with fresh smoked salmon and beetroot strips. Honey-Lime dressing and warmFlute |
| Baked cod with spinach and shrimp in puff pastry. Served with crayfish sauce and whole crayfish. |
| Heating green asparagus with mozzarella cheese and Parma ham. Ciabatta - Flute |
| Smoked turkey breast with grønsagspaté with white wine jelly. Chive cream. Ciabatta bread |
| Mulligatawny. Curry soup with rice and chicken. Warm flûte |
| Cold portionstimbale of Pollack garnished with finely grated marinated herbs. Safrancrème and berad |
| Clear oxtail soup with herbs and oksehalekød. Warm flûte |
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| Main course |
| Roasted marinated lammeculotte with cheese broccoli gratiné, onion sauté, potato cocotte and red wine-ginger sauce |
| Exploding turkey with sugar peas, cherry tomatoes, white potatoes and light mild pepper sauce. |
| Deer club braised in herbs, plums and cinnamon. Many tout and baked potato. Plum Sauce |
| Fried lemon sole withgreen asparagus, sautéed cherry tomatoes. Safranris and herb sauce. |
| Tenderloin with Dijon mustard and herbs, baked tomatconfit with garlic, thyme and honey. Served with kenya beans, beetroot mousse, pepper sauce and pommes Napoleon. |
| Pork tenderloin baked in parma ham and souffléfars. Parmesan gratin fennel, carrot mousse.Hasselblad Back-potato and rødvinspersillesky. |
| Højrebsfilet fried with pickled peppers and cream cheese. Green beans, red wine pickled French shallots, pommes Galette with rodfrugtpuré. Calvadossauce |
| Fried Redfish with vegetable relish, small boiled potatoes. Gooseberry Sauce |
| Baked lamb fillet withsautéed oyster mushrooms, porrecocotte, kartoffelblinis and rødbedeglace. |
| Juniper Roasted wild duck, sautéed cabbage with bacon and sundried tomatoes. Spring onions, potato and hazelnuts back vildtsky. (Only in October-December) |
| Roast beef tenderloin with parmesan gratin, tomato and capers-confit. Grønsagssoufflé, half-baked krydderkartofler and olive sauce |
| MacBridge with portvinspocherede blackberries, pearl onions, sautéed China radishes with chervil, hazel-back potato and port wine sauce. (Only in October-December.) |
| Roast kalveryg with cherry tomato confit, fennel gratin and many tout. Stuffed baked potato and pepper sauce. |
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| Dessert |
| Seasonal fruit tart baked with marzipan |
| Kobæk Beach dessert plate with frugtcoulis, ice, nøddekage and fresh exotic fruits. |
| Rubinstein cake |
| Amarettofromage on almond background with fruit purees and fresh fruit |
| Panna Cotta with compote of fresh berries and garnishedwith lemon balm |
| Hindbærparfait baked with fresh berries |
| Tiramisu with mascapone |
| Marzipan cake with exotic fruits and limecrème |
| Ice bomb complex after elections. Garnished with fresh fruit |
| Crème Brûlée with raisins and rum |
| Almond Apples with grapes served with lemon cream |
| Cold safransoufflé with strawberry-rhubarb soup |
| Kiwiparfait served in caramel basket, which is baked with almonds. Fruit purees and fresh fruit |
| Chocolate Mousse eggs with orange salad and fresh mint. Vanilla crème |
| Mango Mousse on bisquitbundesurrounded by raspberry and chokolate filigran |
