Morten's Lunch tuesday to saturday from 11.00
Today's 3 pieces chosen by Chef Maria Hartmann only 165,-
LUNCH MENU Christmas 2018
Old style matured herring in curry and orange. Potato, dill cream and apple.
Stired Norway lobster tail. Broken potato, herbmayo, cucumber and rye bread. 95 –
Paned plaice fillet with sauce tatar, pickled carrot, roast, herbs and crumbs.
+ Supplement for handmade pilled prawns 20, -
Salmon salad of hot-smoked salmon. Marinated fennel, small tomatoes, fresh herbs and fennel crumbs.
Smiling eggs and handmade pilled prawns. Jerusalem artichoke, squash, pomegranate and crispy Jerusalem artichoke .
Paned and crispy turbot filet. Saute pumpkin, thyme, mustard and pancetta. 118 -
Chicken salad of Hopballe chickens with mustard and curry. Cabbage, cress and bacon chrisp.
Confited and picked duck. Quince purée, cranberries, pickled red onion and walnuts.
Pork breast braised in christmas beer. Orange, spicy, red cabbage and crisp pork skin.
Terrine of shank and neck. Spice fat, mustard mayo, beetroot, beech hats and echalotte.
Grilled thin steps. Pumpkin, sweet pearloin, pickled cauliflower, horseradish and crisp onion.
"Stirred tartar of oxen filet. Marinated salsifis, beetroot cream, capers and hazelnuts.
"Freshly chopped and turned at the table with, rapeseed oil, mustard grains served with capers, hazelnuts, horseradish and quail eag. 158,-
Arla unika Kry, raw milk cheese. Apricot, celery and roasted almonds.
Christmas cake on a bottom of marcipan served with rice, vanilla, mascarpone, almonds and cherry sauce.
Pastry Chef Fabien Chevreuils Garteau Marcel with 72% Valrhona chocolate backed without flour.