Snacks
Mini mushroom toast, vol-au-vents with pheasant salad and roe deer game pate

Starter
Ravioli with braised venison shoulder and game consommé

Intermediate course
Steeped red deer tartare on a bed of potato croquette with pickled beech mushrooms, juniper cream, smoked Vesterhavsost cheese and fresh tomato

Main course
Wild boar Wellington with Svendborg ham, mushroom duxelles, truffle and truffle sauce

Dessert
Celeriac parfait with pickled celery, celeriac ravioli with white chocolate ganache and lime, crystallised white chocolate tossed in dill and dill granité

DKK 995 per person

Snacks, bubbles, 4 courses and wine pairing. 

Minimum 2 people. Must be booked on DinnerBooking with prepayment.
For parties larger than 6 people, please contact us by phone