Menu
Cuisses de grenouilles à la provençale
Frog legs with garlic, parsley and lemon. (can be replaced with Bisque de homard)
Foie gras poêlé
Seared foie gras with roasted figs and crunchy crispbread.
Filet de boeuf, sauce demi-glace
Beef tenderloin with demi-glace sauce and seasonal garnish inspired by the chef
Filet de Wagyu 200 g
+ 299,-
Wagyu beef fillet with creamy purée and rich demi-glace sauce
French cheese platter
Assortment of French cheeses served with crackers and fresh fruit
Fondant au pistache
Warm pistachio fondant served with vanilla ice cream
Menu 3 retter 379,- 4 retter 419,- 5 retter 469,-
Vinmenu 3 glas 249,- 4 glas 299,- 5 glas 349,-
Foie gras poêlé
+30,-
Seared foie gras with caramelized figs and crispy crispbread.
Creamy lobster soup
Classic lobster soup with lemon/dill oil and croutons.
Chèvre chaud mariné au miel (vegetarian)
Honey-marinated warm goat chees with walnuts.
Smoked Salmon
Smoked salmon with dill cream.
Tartare de boeuf
Beef tenderloin tartare with classic garnishes.
Confit de Canard
Crispy duck leg with cherry sauce.
Bifteck végétarien de céleri (vegetarian)
Slow-baked celery with pesto, potatoes and puree.
Souris d’agneau braisée
Slow-braised lamb shank with sauce espagnole and rosemary
Filet de bœuf au poivre
+69,-
Beef fillet with pepper sauce
Sébaste poêlé
Pan-fried redfish with lemon butter sauce.
Rib-eye au poivre
Rib-eye steak with peppercorn sauce and sides
French cheese platter
Assortment of French cheeses served with crackers and fresh fruit.
Crème Brûlée
Serveres med is og frugt. Crème Brûlée served with ice cream and fruits
Gâteau au fromage
French cheesecake.
Fondant au chocolat
Warm chocolate fondant with a soft, melting center and vanilla ice cream.
2 retter 279,-
3 retter 319,-
Vinmenu efter
restaurantens afbefaling:
2 glas vin 169,-
3 glas vin 249,-