Lunch – from 11.30 until 16.00

Cold

  • Marinated herring from Bornholm with curry salad, medium boiled egg and capers, 78 kr.
  • Christiansø Pigens herring, the original,herring with sour cream, medium boiled egg, capers and cress, 88 dkr.
  • Fried herring with mustard, dill, slightly stewed potatoes and flower capers, 90 dkr.
  • Hand-peeled shrimps with dill, herb mayonnaise, lemon, medium boiled egg and grilled bread,112 dkr.
  • Smoked Icelandic salmon, pickled cucumber, herp mayonnaise, radishes and grilled bread, 112 dkr.
  • Chicken salad with mushrooms mayonnaise, crispy bacon, cress and grilled bread, 98 dkr.
  • Open faced sandwich with new potatoes cooked with lovage, crispy bacon, herp mayo mayonnaise and radishs, 82 dkr.
  • Open faced sandwich with new potatoes, white herp pickled herring from Bornholm, herp mayonnaise and medium boiled egg, 92 dkr
  • New potatoes, fresh peas, watercress, chips, rams oil, quail eggs and a creamy potato sauce, 108 kr.
  • Hand-cut tatar of lightly fried beef fillet with lovage cream, salted egg yolk and crispy onion rings, 116 kr.

Warm

  • White asparagus with hand-peeled shrimp, sauce mousseline, dill oil and bread croutons, 146 kr.
  • Fried fillet of flounder with homemade sauce remoulade, dill and lemon, 106 dkr.
  • Fried fillet of flounder with hand-peeled shrimps, herb mayonnaise, chives and lemon, 118 dkr.
  • Shooting star of steamed and fried fillet of flounder, hand-peeled shrimps and pickled white asparagus, 168 dkr.
  • Homemade veal liver paté with bacon, fried mushrooms and pickled beets, 96 dkr.
  • Rib roast of danish pork with crisp crackling, with homepickled cucumber and red cabbage, 96 dkr.
  • Wienerschnitzel from rump of veal, fresh peas, white asparagus, browned butter with capers, sherry vinegar and roasted potatoes with bacon, 248 kr.
  • Tomato toast on fried brioche bread with a compote of tomatoes in season, spanish chervil, fresh salad and organic danish burrata fresh cheese, 168 dkr.

Ravelinen’s Platter:

  • Marinated herring from Bornholm with curry salad, medium boiled egg and capers
  • Fried fillet of flounder with sauce remoulade and lemon
  • Chicken salad with mushroom mayonnaise and crispy bacon
  • Roast of pork with crackling and homepickled cucumber and red cabbage

Price pr. person: 238 dkr.

Cold table:

  • Marinated herring from Bornholm with curry salad, medium boiled egg and capers
  • Fried fillet of flounder with sauce remoulade and lemon
  • Chicken salad with mushroom mayonnaise and crispy bacon
  • Homemade veal liver pate with bacon and fried mushrooms
  • Roast of pork with crackling and homepickled cucumber and red cabbage
  • 2 Danish regional cheeses with compote and homemade crispbread

Price pr. person: 298 dkr. (only served for the entire table of adults)

The big cold table:

  • Marinated herring from Bornholm with curry salad, medium boiled egg and capers
  • Christiansø Pigen herring – original – with sour cream, capers and cress
  • Fried herring with mustard, slightly stewed potatoes, chives and radishes
  • Fried fillet of flounder with sauce remoulade and lemon
  • Smoked Icelandic salmon with dill pickled cucumber, herp mayonnaise
  • Chicken salad with mushroom mayonnaise and crispy bacon
  • Homemade veal liver pate with bacon and fried mushrooms
  • Roast of pork with crackling and homepickled cucumber and red cabbage
  • 2 Danish regional cheeses with compote and homemade crispbread

Price pr. person: 388 dkr. (only served for the entire table of adults)

  • if more than 20 guests the platter will be arranges on smaller plates served at the table and served in several servings

Cheese

  • Matured cheese, Endrup Marshal aged 35 weeks, with lard, shy and onions on toasted rye bread with dark rum, 88 dkr.
  • Deepfried organic Danish Marsk Brie from Jernved Lund Dairy with blackcurrant jam and grilled bread, 98 dkr.

Desserts

  • Strawberry a la Romanoff with buckthorn, strawberry sorbet and airy creme anglais, 88 dkr.
  • Lemon fromage with honey-roasted macadamia nuts and buttermilk ice cream with sorrel, 88 dkr.
  • Baked and pickled rhubarb with a white chocolate and lime cream, cane sugar and a rhubarb sorbet, 88 dkr.
  • Homemade vanilla ice cream with baked white chocolate and chocolate sauce, 88 dkr.
  • A little homemade sweet for the coffee, 48 dkr.

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

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 with more than 7 guests:

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 with more than 20 guests:

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 5,000 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 400 DKK per registered cover.

GENERAL PRINCIPLES:

In case of downgrade in participant numbers later than 10 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 10 days before, 75% of the full covers price for the fewer covers canceled later than 4 days before, 100% of the full covers price for the fewer covers canceled later than 2 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 300 DKK for lunch and 400 DKK for evening.

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