ENTRIES
-
Smoked potato-leek soup 95Smoked potato-leek soup topped with chive oil, crispy bacon and rye bread crumble.
-
Lobster bisque 195Intense and creamy lobster bisque with deep flavor, white wine and aromatic herbs.
-
Samsø salmon 105Cold-smoked Samsø salmon with creamy chive mayo, herb salad tossed with lemon zest, crispy radishes and malt soil.
Add caviar +80 -
Tatar 125Beef thigh with Jerusalem artichoke chips, pickled green strawberries, fried capers, herb mayo and quail eggs.
-
Chevre Chaud 115Grilled goat cheese on toast with honey, herb salad, crispy elements and light acidity to balance the fat content of the cheese.
-
Caesar salad 95Crispy and classic Caesar with romaine lettuce, parmesan and creamy dressing.
Add chicken or tofu +40 -
Mushroom Symphony 125Sourdough bread with mushrooms of the day, parmesan and purple radishes served hot and aromatic.
Add truffle + 50 -
Beetroot tartare 85Beetroot tartar with fried capers, red lentils and truffle oil. Served with pickled beech hats, green herb dressing, fresh herbs, crispy Jerusalem artichoke chips and green mayonnaise.
MAIN COURT
Organic Citrus and Honey Rotisserie – Grambogård
Marinated in honey, lemon zest and fresh herbs. Served with baked root vegetables, pommes Anna and a light herb sauce on chicken stock. Topped with crispy chicken skin and fresh herbs.
-
Hook-aged ribeye 345Served with optional bearnaise sauce
-
Wiener schnitzel 235Veal from Himmerland with cloud sauce, braised potatoes, pickled pumpkin, pickled carrots, pickled cauliflower, pickled gooseberries, pea shoots and classic Viennese boy.
-
Skovriderkroens Burger 195Truffle mayonnaise, pickled red onions, pickles, beef tomato, Comté, iceberg and brioche bun. Grambogård beef.
-
Fried Korean Chicken Burger 195Kimchi mayonnaise, fried onions, pickles, beef tomato, mild cheddar, lettuce and brioche bun.
-
Fried turbot 325With butter sauce and new potatoes, capers, hazelnuts, fennel, pea shoots and citrus.
-
Fish & Chips 185Cod with 14x14 mm fries, tartar sauce and coleslaw.
-
Orange-baked cauliflower 165(Vegetarian/vegan option)
Orange-baked cauliflower with browned butter, hazelnuts and fried capers. Served with baked pumpkin and herb sauce.
Blackboard dishes
Every day we serve one specially selected dish, warm, homemade and full of flavour. The blackboard dish changes according to the day of the week, follows the seasonal ingredients and can also be ordered as a takeaway if you wish.
-
Monday 195Roast pork, also available ad libitum for 285
-
Tuesday 195Chicken with wine
-
Wednesday 185Parisian steak
-
Thursday 235Game stew with red deer, morel, carrot, brown butter, Anna's fries, prunes
-
Friday 295Fried plaice With butter sauce and new potatoes, capers, hazelnuts, pickled red onions, pea shoots and citrus
-
Saturday 295Sausage seared steak with pommes anna, sauce, salad
-
Sunday 195Roast pork, also available ad libitum for 285
DESSERT
-
The cheese plate 125Three selected cheeses served with walnuts and honey.
-
Apple cake the old-fashioned way 75With macaroons, apple compote, currant jelly and whipped cream.
-
Rhubarb trifle 75Classic trifle with rhubarb, macaroons and whipped cream.
-
Creme brulee 95Silky soft vanilla cream with a crispy caramelized sugar topping.
-
Tiramisu 95Italian classic with mascarpone cream, coffee and a touch of cocoa.
TBA
-
Tatar 00Jerusalem artichoke chips, pickled green strawberries, fried capers, herb mayo, quail eggs
-
Mushroom Symphony 00Sourdough bread, mushrooms of the day, parmesan, purple radishes
-
The tartlet 00White wine stew, crab meat, shrimp, asparagus
-
Samso Salmon 00Cold smoked salmon, creamy chive mayo, herb salad tossed with lemon zest, crispy radishes and malt soil
-
Beetroot tartare 00Fried capers, red lentils and truffle pickled beech hats, herb dressing, crispy Jerusalem artichoke chips and green mayonnaise
-
potato-leek soup 00Topped with chive oil, crispy bacon and rye bread crumble
