Dinner

(kitchen opens at 17.30 – and latest start of new tables are 19.30 o’clock)

Welcome drinks

  • Nordic Paloma with Cph Longpepper akvavit and Pink Grape soda, 96 dkr.
  • Negroni with Cph Orange Gin, Garrone and Campari , 96 dkr. 
  • Ravelinen Spritz with Cph Mulberry Rosé, Garrone and dry cava, 96 dkr.
  • Kung Fu drink with Bombay gin, sports cola and licorice sirup, 96 dkr.
  • Punch drink with Cph Mulberry Rosé, pink port, tea and rhubarb syrup, 96 dkr
· 
  • Kir with dry white wine and Creme de Cassis, 96 dkr.
  • Cava a nice glass of bubbles, 90 dkr.

Starters

  • Cured Faroese salmon made with anise, fennel seeds, dill and a sweet mustard sauce with dill on butter-fried bread, 158 dkr.
    – a nice glass to match: 2020 Grüner Veltliner · Na Alsdann · Ferdinand Mayr · Austria, 90 dkr.
  • Patty of puff pastry with confit duck leg in a creamy sauce with pickled butternut pumpkin, green beans, lingonberries and kale chips, 158 dkr.
    – a nice glass to match: 2018 St. Véran · Les Charmones · Thomas · Burgundy, 140 dkr.
  • Tartar of hand-cut beef filet with shallots, tarragon mayonnaise,  pickled brown beech mushroom and potato chips, 158 dkr.
    – a nice glass to match: 2018 Chenin Blanc · Bush Wine · Mooiplaas · Stellenbosch, 120 dkr.
  • Bean salad with pickled chanterelles, horse beans, grilled leeks, Havgus cheese, poached egg and honey vinaigrette from our own beehive, 158 dkr.
    – a nice glass to match: 2021 Blanco · Alegre Valganon · Rioja, 110 dkr. 

Mains

  • Wienerschnitzel of veal, herbal butter with horseradish, capers and pickled sprat with roasted oyster hats, green beans, fried potatoes with bacon and gravy, 288 dkr.
    – a nice glass to match: 2015 Shiraz · Quail Creek Cellars · Napa Valley · USA, 90 dkr.
  • Skin-fried hake with butternut pumpkin, palm cabbage, shallots, pickled lingonberries, mustard sauce and hand-peeled asparagus potatoes, 298 dkr.
    – a nice glass to match: 2018 St. Véran · Les Charmones · Thomas · Burgundy, 140 dkr.
  • Breast of berberi duck with a pumpkin puree, rehydrated beetroot, duck sauce with dark berries and roasted asparagus potatoes with chervil, 318 dkr.
    – a nice glass to match: 2014 Chianti Classico · Bandini · Toscany · Eco, 100 dkr.
  • Tenderloin of beef with confit pheasant leg croquette, fried palm cabbage, pickled pumpkin, intense truffle sauce and hand-peeled asparagus potatoes, 348 dkr.
    – a nice glass to match: 2013 Amorino · Montepulciano · Castorani · Abruzzo, 140 dkr.
  • Creamy mushroom toast with chanterelles, oyster hats and brown beech mushroom  on butter-fried sourdough bread with garlic oil, 228 dkr.
    – a nice glass to match: 2018 Chenin Blanc · Bush Wine · Mooiplaas · Stellenbosch, 120 dkr.

Christmas table 1 – served in several servings

  • 
Curried herring from Bornholm with apples
    – with sour cream, capers, red onion and medium boiled egg
  • Fried filet of flounder with sauce remoulade and lemon
  • Chicken salad of Rokkedal chicken with mustard and crispy chicken skin chips
  • Veal liver paté with pepper bacon and fried mushrooms
  • Rib roast of Danish pork with cracklings
    – pickled red cabbage, cucumber and beets
  • Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds

Price pr. person: 388 dkr.
(minimum 2 covers and only for the entire table of adults)

Christmas table 2 – served in several servings

  • 
Curried herring from Bornholm with apples
  • Christiansø Pigens spiced marinated herring
    – with sour cream, capers, red onion and medium boiled egg
  • Fried filet of flounder with sauce remoulade and lemon
  • Chicken salad of Rokkedal chicken with mustard and crispy chicken skin chips
  • Veal liver paté with pepper bacon and fried mushrooms
  • Butcher’s Christmas sausage with apple and thyme
  • Confit of Berberi duck leg with raw pickled cranberries
  • Rib roast of Danish pork with cracklings
    – pickled red cabbage, cucumber, beets and mustard
  • Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds

Price pr. person: 468 dkr.
(minimum 2 covers and only for the entire table of adults)

Christmas table 3 – served in several servings

  • 
Curried herring from Bornholm with apples
  • Christiansø Pigens spiced marinated herring
  • Fried herring with dill and dijon mustard
    – with sour cream, capers, red onion, medium boiled egg and slightly stewed potatoes
  • Fried filet of flounder with sauce remoulade and lemon
  • Cured Faroese salmon made with anise, fennel seeds, dill and sweet mustard sauce
  • Chicken salad of Rokkedal chicken with mustard and crispy chicken skin chips
  • Veal liver paté with pepper bacon and fried mushrooms
  • Butcher’s Christmas sausage with apple and thyme
  • Confit of Berberi duck leg with raw pickled cranberries
  • Rib roast of Danish pork with cracklings
    – pickled red cabbage, cucumber, beets and mustard
  • Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds

Price pr. person: 518 dkr.
(minimum 2 covers and only for the entire table of adults)

Cheese

  • Deep fried organic Danish Marsk Brie from Jernved Dairy with blackcurrant jam and butter-fried bread, 108 dkr.
    – a nice glass to match: Ravelinens own Solbær likør, 82 kr.
  • 3 Danish regional cheeses with pickled walnuts in port wine, honey from our own beehive and homemade crispbread, 138 dkr
    – a nice glass to match: Tawny Port · Casa de Santa Eufêmia, Portugal, 82 dkr.

Desserts

  • Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds, 98 dkr.
  • Warm caramelized apple cake with Grand Manier, baked white chocolate and genuine vanilla ice cream, 98 dkr.
  • Intense chocolate cake, port poached pear, pear sorbet and creamy salted caramel, 98 dkr. 
  • Vanilla ice cream made on cream and fresh vanilla with nut crumble and dark chocolate sauce, 98 dkr
  • 3 homemade sweets for the coffee, 68 dkr. (ask your waiter for info)
      – a nice glass to match: Tawny Port · Casa de Santa Eufêmia, Portugal, 82 dkr
    or 2011 LBV Port · Casa de Santa Eufêmia, Portugal, 135 dkr.

Adjustments can be made to the courses according to season’s options on commodities.

Prices are set based on level at the start of the season. In the event of persistent price increases, prices can be adjusted accordingly.

Childrens menu

  • For the children we like to make small and child-friendly versions of the dishes from our menu – just ask your waiter about the possibilities.

Groups

PRINCIPLES – for general reservations:

Any changes to numbers of participants, times or menu, please let us know as soon as you know if we need to change something. Otherwise, of course, we will stick to the agreement we made.

PRINCIPLES – for reservations for 8 guests or more:

In order to avoid unnecessary waiting for you and other guests, we kindly ask that you choose a relatively similar menu. Children and vegetarians are of course excluded.

At lunch it could be one of our lovely cold tables, where you can have a little taste of everything. Alternatives could be a maximum of 3 different dishes at each serving at the table.

In the evening it could be to choose between 2 appetizers and 2 main courses. Cheese and dessert orders can be done as you wish on the evening.

Any changes to numbers of participants, times or menu, please let us know as soon as you know if we need to change something. Otherwise, of course, we will stick to the agreement we made.

You can order drinks for the meal individually, but we ask that the payment for these are settled together with the food. Unfortunately, it is not possible to settle individually for reasons of waiting for you and other guests – but we will be happy to help you split the bill into several tables if that is the case.

PRINCIPLES – for reservations 12 guests or more:

As a group you have to choose a single menu in advance. Unfortunately, we are not able to do it any different according to planning in the kitchen and staff in general.

You can order drinks for the meal individually, but we ask that the payment for these are settled together with the food. Unfortunately, it is not possible to settle individually for reasons of waiting for you and other guests – but we will be happy to help you split the bill into several tables if that is the case.

Any changes to numbers of participants, times or menu, please let us know as soon as you know if we need to change something. Otherwise, of course, we will stick to the agreement we made.

When booking seats for larger functions in the future, we will typically ask for a booking fee of 6,000 DKK, deducted from the final bill. Our bank connection is: Nykredit Reg. 8117 Account 4518297. Remember to write your booking number as info on the payment. We will confirm the deposit as soon as we have received it.

However, there are some other rules for the larger Christmas lunch days with a total arrangement, where the booking fee is 500 DKK per registered cover.

GENERAL PRINCIPLES:

In case of downgrade in participant numbers later than 20 days prior to event, we ask for compensation for the reservation of the seats and our staff planning. So, unless otherwise agreed, we request 50% of the full cover price for the fewer covers canceled later than 19 days before, 75% of the full covers price for the fewer covers canceled later than 12 days before, 100% of the full covers price for the fewer covers canceled later than 5 days before the event.

Remember of both parties of course to be bound by a reservation according to Horesta. A covers price will typically min. be 400 DKK for lunch and 500 DKK for evening.

For foreign groups, we will ask for credit card number and expiration date together with a reservation.