Lunch from 22nd of March

(kitchen opens at 11.30 – and latest start of new tables are 14.30 o’clock)

Cold

  • Curry herring from Bornholm with crisp apple, capers and medium boiled egg, 98 kr.
  • Christiansø Pigens marinated herring, sour cream, capers and cress, 112 kr.
  • Fried herring with mustard, dill, slightly stewed potatoes with chives and radishes, 138 kr.  
  • Hand-peeled shrimps with dill, herbal mayo, lemon, medium boiled egg on butter-toasted sourdough bread, 168 kr.
  • Lumpfish roe with creme fraiche, chopped red onions, grilled lemon, dill, crispy potato chips and Belgian waffle, 168 kr.
  • Chicken salad of Rokkedahl chicken with crispy pancetta bacon and cress on butter-toasted sourdough bread, 168 kr.  
  • Open faced sandwich with new Danish potatoes cooked with lovage, lumpsucker roe, crispy potato chips, creme fraiche and pickled lingonberries, 148 kr.
  • Open faced sandwich with new Danish potatoes cooked with lovage, white herbal pickled herring from Bornholm, herbal mayo, medium boiled egg and capers, 148 kr.
  • Braised veal tongue with creamy chicken salad, asparagus crudite, chive shoots and pickled lingonberries on buttertoasted rye bread, 168 kr.
  • Hand-cut tartar of beef fillet with chive mayo, pickled brown beech mushroom, coral tuille with chives and dehydrated egg yolk, 168 kr.

Warm

  • Butter-steamed white asparagus with hand-peeled prawns, roasted Marcona almonds, green oil, dill and hollandaise sauce, 238 kr.
  • Fried fillet of flounder with homemade sauce remoulade, dill and lemon, 148 kr.
  • Fried fillet of flounder, hand-peeled shrimp, herbal mayo, chives and lemon, 168 kr.
  • Patty of puff pastry with Rokkedahl chicken with pickled white asparagus and green asparagus in á creamy velouté sauce. 168 kr.
  • Homemade veal liver paté with pepper bacon, fried mushrooms and pimento pickled gherkins, 138 kr.
  • Rib roast of danish pork, crispy cracklings, pickled red cabbage and cucumber, 138 kr.
  • Wienerschnitzel of veal, herbal butter with horseradish, capers and pickled sprat, green asparagus, fried potatoes with bacon and gravy sauce, 298 kr.
  • Creamy risotto with roasted morels, Danish thybo cheese, pickled white asparagus, asparagus crudite, ram’s onion, vinegar powder and crispy potato chips, 168 kr.
  • Ravioli with panfried mushrooms, Kirk’s fresh goat cheese, white and green asparagus, Havgus cheese sauce, salt-roasted Macona almonds and onion blossoms, 288 kr.

Ravelinen’s platter – the small lunch:

  • Curry herring from Bornholm with crisp apple, capers and medium boiled egg
  • Fried fillet of flounder with sauce remoulade, dill and lemon
  • Chicken salad of Rokkedahl chicken with crisp chickenskin chips and cress
  • Rib roast of danish pork, crispy cracklings, pickled red cabbage and cucumber

Price pr. person: 308 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

Ravelinen’s Cold Table:

– served in several servings:

  • Curry herring from Bornholm with crisp apple, capers and medium boiled egg
  • Fried fillet of flounder with sauce remoulade, dill and lemon
  • Chicken salad of Rokkedahl chicken with crisp chickenskin chips and cress
  • Homemade veal liver pate with pepper bacon and fried mushrooms
  • Rib roast of danish pork, crispy cracklings, pickled red cabbage and cucumber
  • 2 Danish regional cheeses, sugar-pickled Danish rhubarb with long pepper and crisp bread

Price pr. person: 398 dkr.
(minimum 2 covers and only for the entire table of adults)

Ravelinen’s Big Cold Table:

– served in several servings:

  • Curry herring from Bornholm with crisp apple, capers and medium boiled egg
  • Christiansø Pigen herring with sour sour cream, capers and cress
  • Fried herring with mustard, slightly stewed potatoes, chives and radish
  • Fried fillet of flounder with sauce remoulade, dill and lemon
  • Smoked Icelandic salmon with smoked cheese cream and pickled white asparagus
  • Chicken salad of Rokkedahl chicken with crisp chickenskin chips and cress
  • Homemade veal liver pate with pepper bacon and fried mushrooms
  • Rib roast of danish pork, crispy cracklings, pickled red cabbage and cucumber
  • 2 Danish regional cheeses, sugar-pickled Danish rhubarb with long pepper and crisp bread

Price pr. person: 518 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, 128 dkr.
  • 

Deep-fried organic Danish Hvid Kloster from Thise Dairy with blackcurrant jam and butterfried bread, 148 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, 158 dkr.
    – a nice glass to match: : Tawny Port · Casa de Santa Eufêmia, Portugal, 82 dkr.

Desserts

  • Apple cake with mazarin base, salted caramel, crispy nut crunch, apple sorbet and blackcurrant compote, 118 kr.
  • Belgian waffle with vanilla ice cream, chocolate sauce, blackcurrant jam and lightly whipped cream, 118 kr.
  • Dark chocolate mousse with lemon fillets in mint syrup, creamy vanilla ice cream and crisp white chocolate, 118 kr.
  • Vanilla ice cream with fresh vanilla, nut crumble and dark chocolate sauce, 118 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.