Dinner
Monday – Saturday opening hours are 5.30 pm. – 11.00 pm. (last kitchen orders are at 9.00 pm.).
Groups of 8 people or more must pre-order menu no later than 4 days prior to arrival.
STARTERS
CURED SCALLOP
Pan-fried chicory, cauliflower,
Jerusalem artichoke foam, & crispy sage
145,-
BEEF TARTARE
Venison (125 g.) mixed with tartare mayonnaise, tempered egg yolk, cranberry gel, fried capers & frisée salad
175,-
NEW POTATOS
Ricotta cream, wild garlic pesto & herbs
135,-
SNACKS
Pan-fried sugar snap peas with Chili, citrus & pistachio
Baby Gem Lettuce with Iberico ham with Vesterhavs cheese, pickled onions & aioli
Arancini rolled in bamboo charcoal with lime mayonnaise & herbs
95,-
PHEASANT CROQUETTES
Truffle mayonnaise, pickled hokkaido & marinated cabbage
145,-
LANGOUSTINES
6 / 8 oven-baked langoustine halves, crisp salad & homemade aioli
145,- / 175,-
MAIN COURSES
STINGRAY
Baked onion, sautéed peas & spinach, carrot crisps & butter sauce with capers & nuts
Served with new potatoes & herbs
265,-
FISH & CHIPS
Pommes frites, crispy salad & homemade tartar sauce
195,-
“STJERNESKUD”
Fried plaice, hand-peeled shrimps, cold-smoked Faroese salmon, tomato mayo & lemon
210,-
SEAFOOD PLATTER
Must be pre-ordered 2 days in advance
2 oysters with vinaigrette
Pan-fried scallop
half Norway lobsters
Crab claws
Greenlandic peel-your-own shrimp
White wine steamed mussels
Served with salad, aioli & Nordic salsa
599,- per person
To be ordered for a minimum of 2 people
Not on mondays.
STUFFED QUAIL
Cauliflower purée, butter-braised leek, crispy mushrooms & port wine sauce
Served with new potatoes & herbs
265,-
LANGOUSTINES
12 halves oven-baked langoustine, crisp salad & homemade aioli. Served with salad & pommes frites
245,-
BEEF TARTARE
Tartar (125 g.) mixed with tomato mayonnaise, tempered egg yolk, cranberry gel, fried capers & frisée salad. Served with pommes frites & aioli
210,-
DESSERTS
RHUBARB TART
Rhubarb compote, pickled rhubarb
& elderflower sorbet
135,-
RUM POACHED PEAR
Burnt white chocolate ice cream & crystallised chocolate
145,-
CHEESE
3 cheeses with homemade compote & crisp bread
105,-
CHOCOLATE BY MARUS CHOCOLATIER
3 pcs.
39,-
MENUER
SEASONAL MENU
BIG EVENING MENU
Snacks and a glass of crémant, 3 courses, wine pairing , still/sparkling water & coffee and sweats
CRÉMANT & SNACKS
Pan-fried sugar snap peas with Chili, citrus & pistachio
Baby Gem Lettuce with Iberico ham with Vesterhavs cheese, pickled onions & aioli
Arancini rolled in bamboo charcoal with lime mayonnaise & herbs
CURED SCALLOP
Pan-fried chicory, Jerusalem artichoke foam, cauliflower & crispy sage
Choose between
STINGRAY
Baked onion, sautéed peas & spinach, carrot crisps & butter sauce with capers & nuts
Served with new potatoes & herbs
or
STUFFED QUAIL
Cauliflower purée, butter-braised leek, crispy mushrooms & port wine sauce
Served with new potatoes & herbs
RHUBARB TART
Rhubarb compote, pickled rhubarb & elderflower sorbet
COFFEE & CHOCOLATE
Coffee/te & two pcs. of chocolate from Marus Chocolatier
825,-
SMALL EVENING MENU
3-course menu with matching wine pairings and filtered still or sparkling water
CURED SCALLOP
Pan-fried chicory, Jerusalem artichoke foam, cauliflower & crispy sage
Choose between
STINGRAY
Baked onion, sautéed peas & spinach, carrot crisps & butter sauce with capers & nuts
Served with new potatoes & herbs
or
STUFFED QUAIL
Cauliflower purée, butter-braised leek, crispy mushrooms & port wine sauce
Served with new potatoes & herbs
RHUBARB TART
Rhubarb compote, pickled rhubarb & elderflower sorbet
675,-
Add crémant & snacks 135,-
Add Coffee/te & two pcs. of chocolate from Marus Chocolatier 70,-
3 COURCES
SCALLOP | FISH OR QUAIL | RHUBARB TART
445,-
Enjoy a cozy evening in beautiful surroundings with views over the water, where we indulge your taste buds.
Parties of 8 people or more are required to pre-order their menu no later than 4 days prior to arrival.
We look forward to welcoming you!