Lunch

(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 Pigen’s marinated herring, sour cream, capers and cress, 112 kr.
  • Fried herring with mustard, dill, lightly 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.
  • Smoked Icelandic salmon with stewed spinach, poached egg, asparagus crudité, pickled lingonberries on butter-toasted sourdough bread, 168 kr.
  • Chicken salad of Rokkedahl chicken with dehydrated tomatoes and crispy pancetta bacon on butter-toasted sourdough bread, 168 kr.  
  • Danish burrata cheese with a variety of grilled small tomatoes in a sour honey marinade, fresh herbs and toasted pine nuts, 168 kr.
  • Open faced sandwich with new Danish potatoes cooked with lovage, dehydrated tomatoes, crispy pancetta bacon and onion flowers, 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.
  • Traditional air-dried coppa from Rævhede in Aabybro with Danish burrata cheese, small grilled tomatoes and roasted hazelnuts on grilled sourdough bread, 168 kr.
  • Hand-cut tartar of beef fillet with herbal mayo, small grilled tomatoes, crispy potato chips and onion blossoms on butter-toasted rye bread, 168 kr.

Warm

  • Butter steamed white asparagus with hand peeled shrimps, salt-roasted Marcona almonds, green oil, dill and hollandaise sauce, 238 kr.
  • Ravioli with mushrooms and fresh cheese, creamy cheese sauce, freshly podded peas, pickled white asparagus and toasted pine nuts, 288 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.
  • Puff pastry cup filled with Rokkedahl chicken, freshly podded peas and pickled white asparagus in creamy velouté sauce with crispy asparagus crudité, 168 kr.
  • Veal liver pâté with pepper bacon, fried mushrooms, pickled beetroot and cucumbers, 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, freshly podded peas, roasted potatoes with bacon and gravy, 298 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 crispy chicken skin 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 crispy chicken skin chips and cress
  • Veal liver pâté with pepper bacon and fried mushrooms
  • Rib roast of Danish pork, crispy cracklings, pickled red cabbage and cucumber
  • 2 Danish regional cheeses, walnuts in honey from our own hive and crispy 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’s 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 herbal mayonnaise and pickled red onions
  • Chicken salad of Rokkedahl chicken with crispy chicken skin chips and cress
  • Veal liver pâté with pepper bacon and fried mushrooms
  • Rib roast of Danish pork, crispy cracklings, pickled red cabbage and cucumber
  • 2 Danish regional cheeses, walnuts in honey from our own hive and crispy bread

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

Cheese

  • Matured cheese ¨Stærk¨ 45+ Danbo from Ullerslev dairy with lard, meat aspic and onions on butter toasted rye bread with dark rum, 128 kr.
  • 

Deepfried organic Danish Hvid Kloster from Thise dairy with blackcurrant jam and toasted bread, 148 kr.
      – 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 with walnuts in honey from our own beehive and crispy bread, 158 kr.
    – a nice glass to match: : Tawny Port · Casa de Santa Eufêmia, Portugal, 82 kr.

Desserts

  • Fresh Danish strawberries with mint syrup, vanilla ice cream, chocolate sauce, crispy white chocolate and red sorrel, 118 kr.
  • Rhubarb crumble cake with Danish rhubarb, rhubarb coulis, creamy vanilla ice cream and chocolate mint, 118 kr.
  • Ravelinen’s Københavner Stang with pineapple sorbet, creamy vanilla ice cream, dark chocolate, crunchy hazelnut and lemon balm, 118 kr.
  • 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.
    or 2011 LBV Port · Casa de Santa Eufêmia, Portugal, 135 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.