(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 dkr.
- Christiansø Pigens marinated herring, sour cream, capers and cress, 112 dkr.
- Fried herring with mustard, dill, slightly stewed potatoes with chives and radishes, 138 dkr.
- Hand-peeled shrimp with dill, herbal mayo, lemon, medium boiled egg on butter-toasted sourdough bread, 168 dkr.
- Cured Faroese salmon made with anise, fennel seeds, dill and a sweet mustard sauce with dill on butter-fried bread, 168 dkr.
- Chicken salad of Rokkedahl chicken with crispy pancetta bacon and cress on butter-toasted sourdough bread, 158 dkr.
- Roast beef of beef fillet on rye bread with soft onions, fried egg,remoulade and pickled cucumbers, 158 dkr.
- Tartar of hand-cut beef fillet with shallots, pickled pumpkins, chive truffle mayonnaise and artichoke chips, 168 dkr.
- Fried cauliflower with brown butter and hazelnuts, pickled pumpkin, cauliflower foam and salt-roasted Marcona almonds, 168 dkr.
Warm
- Fried fillet of flounder with homemade sauce remoulade, dill and lemon, 138 dkr.
- Fried fillet of flounder with hand-peeled shrimps, herb mayo, chives and lemon, 168 dkr.
- Patty of puff pastry with confit duck leg in a creamy sauce with baked pumpkin, palm cabbage, morels, pickled lingonberries and crispy chicken chips, 168 dkr.
- Homemade veal liver paté with pepper bacon, fried mushrooms and pimento pickled gherkins, 128 dkr.
- The Butcher’s Christmas sausage with apple, thyme, pickled beets and mustard, 128 dkr.
- Rib roast of danish pork, crispy crackling, pickled red cabbage and cucumber, 128 dkr.
- Wienerschnitzel of veal, herbal butter with horseradish, capers and pickled sprat, roasted cauliflower and palm cabbage, fried potatoes with bacon and gravy, 298 dkr.
- Creamy mushroom toast with chanterelles, oyster hats, brown beech mushroom and Jerusalem artichoke chips on butter-fried sourdough bread with garlic oil, 258 dkr.
Ravelinen´s 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
- Chicken salad of Rokkedal chicken with mustard and crispy chicken skin chips
- Rib roast of Danish pork with crackling with pickled cucumber and red cabbage
- Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 338 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
- Christiansø Pigens spiced marinated herring
– with capers, red onion and medium boiled egg - Fried fillet 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 crackling
– with pickled cucumber, red cabbage and beets - Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 398 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 fillet 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
- The Butcher’s Christmas sausage with apple and thyme
- Confit of Berberi duck leg with raw pickled cranberries
- Rib roast of Danish pork with crackling
– with pickled cucumber, red cabbage, beets and mustard - Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 478 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 fillet 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
- The Butcher’s Christmas sausage with apple and thyme
- Confit of Berberi duck leg with raw pickled cranberries
- Rib roast of Danish pork with crackling
– pickled red cabbage, cucumber, beets and mustard - Rice pudding with genuine vanilla, cherry sauce and sugar roasted almonds
Price pr. person: 538 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, 118 dkr.
-
Deep-fried organic Danish Hvid Kloster from Thise Dairy with blackcurrant jam and butterfried bread, 138 dkr.
– a nice glass to match: Ravelinens own Black Current liquor, 82 kr.
-
Hvid Kloster, Thybo and Blå Kornblomst – all 3 organic cheeses from Thise Dairy and gooseberry compote with sherry vinegar and long pepper, 148 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, 114 dkr.
- Warm pear tart with salted caramel, crispy white chocolate and creamy vanilla ice cream made with bourbon vanilla, 114 dkr.
- White chocolate mousse with caramelized blood orange peel, baked white chocolate and blood orange sorbet, 114 dkr.
- Vanilla ice cream with fresh vanilla, nut crumble and dark chocolate sauce, 114 dkr
- 3 homemade sweets for the coffee, 78 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 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.