Green lunch (v)
2 servings – chef’s choice
dkk. 195,-

Tomatoes, parsley pesto, pine nuts & buffalo mozzarella
dkk. 115,-

Heart salad with cornichons, poached egg, parmesan & tarragon cream
dkk. 115,-

Avocado with red onion, chives, cress (v)
& grilled sourdough bread
(no bread on the side)
dkk. 75,-

Plant-based summer food by Simone Jespersen (v)
Open potato sandwich with fried onions, herb mayo & chives
dkk. 75,-

A variety of tomatoes (v)
Pickled, baked, fresh & broth
dkk. 85,-

Summer cabbage with parsley cream, herbs & crispy onions (v)
dkk. 100,-

Salad of new potatoes, radishes, parsley cream, pickled cucumber & parsley sauce (v)
dkk. 100,-

Pasta with mushrooms, thyme & comendante
dkk. 100,-

Pan fried cauliflower with blanquette sauce, toasted hemp & cress
dkk. 100,-

Salad bowl (v)
2 kinds – ask the service
dkk. 85,-

Fricassee of summer greens in crisp puff pastry
dkk. 125,-

Dessert

Waffle with summer berries & nut cream (v)
dkk. 65,-

Late summer berries with fluffy white chocolate
dkk. 85,-

Sorbet of blackcurrant with cream of oat milk, tarragon & yogurt
dkk. 85,-

Danish cream puff with dark chocolate and raspberry foam
dkk. 25,-

Allergens are requested prior to arrival – (v) = available as vegan.
Subject to changes in menu due to season and availability.
When paying with a fee-charged credit card, the costs are added.