Lunch – 11.30 to 16.00 from 1. April

Cold

  • Marinated herring from Bornholm with curry salad, medium boiled egg and capers, 82 dkr.
  • Christiansø Pigens spiced herring with medium boiled egg, sour cream, capers and cress, 90 dkr.
  • Fried herring with mustard, dill, slightly stewed potatoes and flower capers, 92 dkr.
  • Hand-peeled shrimps with dill, herb mayonnaise, lemon, medium boiled egg and grilled bread, 114 dkr.
  • Fresh lumpfish roe with cucumber, smoked cheese, lots of fresh dill and crispy rye bread, 124 dkr.
  • Smoked Icelandic salmon, pickled cucumber, herp mayonnaise, radishes and toasted bread, 114 dkr.
  • Chicken salad with mushrooms mayonnaise, crispy bacon, cress and toasted bread, 98 dkr.
  • Open faced sandwich with asparagus potatoes cooked with lovage, crispy bacon, herp mayo mayonnaise and radishs, 84 dkr.
  • Open faced sandwich with asparagus potatoes, white herp pickled herring from Bornholm, herp mayonnaise and medium boiled egg, 92 dkr
  • Hand-cut tatar of lightly fried beef fillet with fresh tarragon, mustard mayonnaise, horseradish and crispy potato, 118 dkr
  • Green asparagus and heart salad in a chervil vinaigrette with poached egg, bread croutons and pickled green strawberries,128 dkr.

Warm

  • Fried fillet of flounder with homemade sauce remoulade, dill and lemon, 108 dkr.
  • Fried fillet of flounder with hand-peeled shrimps, herb mayonnaise, chives and lemon, 124 dkr.
  • Shooting star of steamed and fried fillet of flounder, hand-peeled shrimps and pickled salsify, 178 dkr.
  • Homemade veal liver paté with bacon, fried mushrooms and pickled beets, 94 dkr. 
  • Rib roast of danish pork with crisp crackling, with homepickled cucumber and red cabbage, 104 dkr.
  • Wienerschnitzel from rump of veal, glazed spring broccoli, browned butter with capers, sherry vinegar and roasted potatoes with bacon, 258 dkr.
  • Mushroom toast with creamy black trompet, king trumpet, oyster mushrooms and champignon turned with parsley and shallots,188 dkr.

Ravelinen’s Platter:

  • Curry herring from Bornholm, capers, dill and medium boiled egg
  • Fried fillet of plaice with homemade tartar sauce and lemon
  • Chicken salad with pickled mushroom mayonnaise, crisp bacon and cress
  • Roast of Danish pork with crackling, pickled red cabbage and cucumber

Price pr. person: 248 dkr.

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

Cold table – served in several servings

  • Curry herring from Bornholm, capers, dill and medium boiled egg
  • Fried fillet of plaice with homemade tartar sauce and lemon
  • Chicken salad with pickled mushroom mayonnaise, crisp bacon and cress
  • Homemade veal liver pate with bacon and fried mushrooms
  • Roast of Danish pork with crackling, pickled red cabbage and cucumber
  • Two Danish regional cheeses with compote and homemade crispbread

Price pr. person: 308 dkr. (only served for the entire table of adults)

The big cold table  – served in several servings

  • Curry herring from Bornholm, capers, dill and medium boiled egg
  • Christiansø Pigen pickled herring with sour cream, capers and cress
  • Fried herring with mustard, dill, slightly stewed potatoes and pickled salsify
  • Fried fillet of plaice with homemade tartar sauce and lemon
  • Smoked Icelandic salmon with dill pickled cucumber, herb mayo and crispy radish
  • Chicken salad with pickled mushroom mayonnaise, crisp bacon and cress
  • Homemade veal liver pate with bacon and fried mushrooms
  • Roast of Danish pork with crackling, pickled red cabbage and cucumber
  • Two Danish regional cheeses with compote and homemade crispbread

Price pr. person: 398 dkr. (only served for the entire table of adults)

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 toasted bread, 98 dkr.
  • Cheese selection of 3 danish cheeses with compote of rosehips and homemade wholemeal crackers, 108 dkr.

Desserts

  • Warm apple pie with mazarin, almond flakes and a spice cake ice cream, 88 dkr.
  • Rhubarb, panna cotta with vanilla, crispy oatmeal cracker and rhubarb sorbet, 88 dkr.
  • Hazelnut fragilite with a milkchocolate mousse and salt carmel, 88 dkr.
  • Vanilla ice cream made with cream and fresh vanilla, baked white chocolate and dark chocolate sauce, 88 dkr.
  • Three small pieces of homemade sweet for the coffee, 48 dkr (ask the waiter)

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.