Menu tasting February/march menu!

"Hjerte musling" leeks, malt, cabbage and horseradish

Norwegian lobster, cured ham, lemon, seaweed, sunchokes and ventreche boullion

Place, parsley powder and blanquette sauce, potato`s and coulyflower

Poached egg yolk 63, mushroom boullion soaked sourdough, browned onion pure, and aged cheese

Veal sirloin, lardo, charred and browned carlic, smoked sweetbreads, and carrot 4 ways. reedwine reduction table side

Poussin 2 ways, foie gras, selleriac, thyme bread, and selleri stalk sauce.

Orange sorbet, "kammerjunker", lemon thyme, seabuckthorn.

AAAAND buttermilk foam!

karamelised youghurt sorbet, chokolade soil, beets and liqurice

AAAAND reduced beetjuice!

Youghurt, tarragon, apples and kondenced milk!