(kitchen opens at 11.30 – and latest start of new tables are 14.30 o’clock)
Cold
- Curried herring from Bornholm with crisp apple, capers and medium boiled egg, 98 kr.
- Christiansøpigens marinated herring, sour cream, capers and cress, 118 kr.
- Fried herring with mustard, dill, slightly stewed potatoes with chives and radishes, 148 kr.
- Hand-peeled shrimp with dill, herbal mayo, lemon, medium boiled egg on butter-toasted sourdough bread, 168 kr.
- Cured Faroese salmon made with anise, fennel seeds, dill and a sweet mustard sauce with dill on butter-toasted sourdough bread, 168 kr.
- Chicken salad of Rokkedahl chicken with intense tomatoes, crispy pancetta bacon on butter-toasted sourdough bread, 168 kr.
- Roast beef of beef fillet on rye bread with a fried egg, grated horseradish, pickled cucumbers and homemade sauce remoulade, 158 kr.
- Tartar of hand-cut beef fillet with flakes of Danish Thybo cheese, pickled pumpkin, chives, truffle mayonnaise and Jerusalem artichoke crisps, 168 kr.
- Pommes Anna, potatoes baked in layers with Danish Havgus cheese, truffle foam, pickled fennel, roasted hazelnuts and cress, 168 kr.
Warm
- Creamy mushroom toast with roasted chanterelles, oyster mushroom, pickled lingonberries and Jerusalem artichoke crisps on butter-toasted sourdough bread with garlic oil, 238 kr.
- Fried fillet of flounder with homemade sauce remoulade, dill and lemon, 148 kr.
- Fried fillet of flounder with hand-peeled shrimp, herb mayo, chives and lemon, 168 kr.
- Patty shell with duck leg confit in a creamy sauce with oyster mushroom, pickled butternut squash, romanesco broccoli and crispy chicken chips, 168 kr.
- Homemade veal liver paté with pepper bacon, fried mushrooms and pickled cucumber, 148 kr.
- The Butcher’s Christmas sausage with apple, thyme, pickled beets and mustard, 148 kr.
- Danish pork rib roast with crispy cracklings, pickled red cabbage and cucumber, 148 kr.
- Wienerschnitzel of veal, herbal butter with horseradish, capers and pickled sprat, roasted chanterelles and green beans, roasted potatoes with bacon and gravy, 308 kr.
Christmas platter – the small lunch:
- Curried herring from Bornholm with apple, capers and medium boiled egg
- Fried fillet of flounder with sauce remoulade and lemon
- Chickensalad of Rokkedahl chicken with mustard and crispy chicken skin chips
- Danish pork rib roast with crackling, pickled cucumber and red cabbage
- Risalamande with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 348 dkr.
- If more than 20 guests the platter will be arranges on smaller plates served at the table and served in several servings – family style
Christmas Table 1:
– served in several servings:
- Curried herring from Bornholm with apple
- Christiansøpigens spiced marinated herring
– with capers, red onion and medium boiled egg - Fried fillet of flounder with sauce remoulade and lemon
- Chickensalad of Rokkedahl chicken with mustard and crispy chicken skin chips
- Veal liver paté with pepper bacon and fried mushrooms
- Danish pork rib roast with crackling
– also pickled cucumber, red cabbage and beets - Risalamande with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 408 dkr.
(minimum 2 covers and only for the entire table of adults)
Christmas Table 2:
– served in several servings:
- Curried herring from Bornholm with apple
- Christiansøpigens spiced marinated herring
– with sour cream, capers, red onion and medium boiled egg - Fried fillet of flounder with sauce remoulade and lemon
- Chickensalad of Rokkedahl chicken with mustard and crispy chicken skin chips
- Veal liver paté with pepper bacon and fried mushrooms
- The Butcher’s Christmas sausage with apple and thyme
- Confit of Berberi duck leg with raw pickled cranberries
- Danish pork rib roast with crackling
– also pickled cucumber, red cabbage, beets and mustard - Risalamande with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 488 dkr.
(minimum 2 covers and only for the entire table of adults)
Christmas Table 3:
– served in several servings:
- Curried herring from Bornholm with apple
- Christiansøpigens spiced marinated herring
- Fried herring with dill and Dijon mustard
– with sour cream, capers, red onion, medium boiled egg and slightly stewed potatoes - Fried fillet of flounder with sauce remoulade and lemon
- Cured Faroese salmon made with anise, fennel seeds, dill and sweet mustard sauce
- Chickensalad of Rokkedahl chicken with mustard and crispy chicken skin chips
- Veal liver paté with pepper bacon and fried mushrooms
- The Butcher’s Christmas sausage with apple and thyme
- Confit of Berberi duck leg with raw pickled cranberries
- Danish pork rib roast with crackling
– also red cabbage, cucumber, beets and mustard - Risalamande with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 548 dkr.
(minimum 2 covers and only for the entire table of adults)
Cheese
- Matured cheese ¨Rød¨ +70 weeks Danbo from Jernved dairy with lard, meat aspic and onions on butter toasted rye bread with dark rum, 148 kr.
-
Deep-fried organic Danish Hvid Kloster from Thise dairy with blackcurrant jam and butterfried bread, 158 kr.
– a nice glass to match: Ravelinens homemade blackcurrent liquor, 82 kr.
-
Hvid Kloster, Thybo and Blå Kornblomst – all 3 organic cheeses from Thise dairy with crispbread and walnuts in honey from our own beehive, 158 kr.
– a nice glass to match: : Tawny Port · Casa de Santa Eufêmia, Portugal, 82 kr.
or Reserve Port · Porttable · Portugal, 135 kr.
Desserts
- Risalamande with genuine vanilla, cherry sauce and sugar roasted almonds
- Warm mazarin apple cake with vanilla cremefraiche, crispy hazelnut crunch and apple sorbet
- Warm chocolate fondant of dark chocolate with pickled blackberries, vanilla ice cream with bourbon vanilla and fresh mint
- Vanilla ice cream with fresh vanilla, nut crumble and dark chocolate sauce, 118 kr.
- 3 homemade sweets for the coffee, 78 kr. (ask your waiter for info)
– a nice glass to match: Tawny Port · Casa de Santa Eufêmia, Portugal, 82 kr.
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 and 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 for 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.