Snacks
Start the evening with a few delicious snack servings; Gillardeau oysters with dill, horseradish and buttermilk, & Crustade with salmon rillette, fried capers and Arla Unika Krondild.
Vegetarian: Crustade with onion compote and Comté cream & Shiso leaf with artichoke cream and olive tapenade
Champagne Andre Jacquart, Vertus experience Grand Cru, Brut, Chardonnay, France, NV
1st. Course
Baked cod with lanngoustine sauce, trout roe & yellow beetroot.
Vegetarian: Zucchini terrine with brown butter and tarragon and Ponzu sauce
Nuiton Beaunoy, Hautes Côtes de Nuits, Chardonnay, Bourgogne, 2022
2nd Course
Tartare with preserved ramson, pickled tomatillo & pork skin.
Vegetarian: Roasted Fennel with Yuzu Vinaigrette, Baked Green Olives and Macadamia Nuts
Ken Wright Cellars, Yamhill, Pinot Noir, Oregon, 2021
Hovedret
Tenderloin with potato puree, Bordelaise sauce & grilled gem lettuce.
Vegetarian: King oyster mushroom with morel sauce, mashed potatoes and grilled gem lettuce.
Harvey & Harriet, Bordeaux Blend, San Louis Obispo Coast, 2020
Dessert
Coffee ice cream with white chocolate ganache, caramel fudge & malt crumble.
Wine: Mas Amiel Maury 20 ans, Carignan, Grenache & Macabeo, Languedoc-Roussilon, NV
Mas Amiel Maury 20 ans, Carignan, Grenache & Macabeo, Languedoc-Roussilon, NV
Nb. The restaurant closes at 23.00, where we say goodbye for tonight and wish everyone a Happy New Year. We are looking forward to an enjoyable evening!