Rosemary smoked neck fillet

Almonds & olives Mayonnaise & bread

6 pcs open oysters natural

(Pére Gus, La Coutainvillaise)

Hummer & krabbe bisque

Gigantiske mængder af fløde, en smule citron græs og chili

Breaded haddock

Accompanied by lobster & crab bisque

Cold smoked salmon

Cream cheese, cucumber, and pink pepper

Bag crab

Crab stir-fried with mayonnaise, salt-pickled lemon, celery and chives

Panzanella salad

Smoked pulpo and goat labneh

Fish of the Day

Saffron ragout of potato, fennel, leek

Tilvalg til røgede porre

Skindstegt fisk

Turkey with tuna

Slow-cooked turkey thigh, tuna sauce, kimchi, tomato

Carpaccio på røget okseinderlår a la Cecina

Trøffelcreme & rucola

Moules frites

Mussels, thyme, shallots, french fries, saffron aioli

Fish & Chips (let hovedret)

Sauce tatar og coleslaw vendt i røget chipotle mayonnaise

Boeuf Bourguignon

Tartiflette kartoffel, gulerod i hvidvin & svampe

I ringer vi spiller retten

Serveres mandag & tirsdag Retten og pris offentliggøres hver uge på vores facebook side Dagspris

Ugens oste

Chilisyltede nødder

Citron fromage fra 70’erne

Serveret bistro style

Marokkansk mandelkage

Cointreau syltet havtorn og yoghurtcreme

The Smoke Master's Banquet

Every evening the kitchen puts together a menu consisting of 5 – 8 small dishes. The guest does not know which dishes will be served. The starting point is the dishes on the à la carte menu on page 3, garnished with a smile, season and free imagination. The kitchen continues to serve dishes until you are full and say stop. Then the rest of the table continues to eat and so on Remember to say stop in good time to reduce food waste and unnecessary excess. The rule is that you are allowed to leave once during dinner. If you leave twice, you are allowed to do the dishes. However, there is a way out by paying double the price so as not to end up doing the dishes Remember to make the service aware of any allergies and picky eaters. You will leave the dish in question and get back on it for the next dish We are giving away the guest feast at 1/2 price to children. In the hope that they will gain an insight into the good things in life and love and not always have to be dragged along with pizza, vegetable sticks, burgers and fish and chips. The feast is served together for the whole table, either as plate servings or family-style We thank you for your patience with this incredibly long explanation and hope you have a good evening

4-course Bistro menu

Lobster & crab bisque Giant amounts of cream and a bit of lemon grass *** Cold smoked Faroese salmon Fresh cream, cucumber, and pink pepper *** Rotisserie Poussin Bouillon potatoes, green salad, broccolini, caesar dressing + chipotle mayo *** Dessert of the day