- Traditional Gravad salmon and dill sauce on rye bread
- Oxtail and potato terrine, in the style of "biksemad"
- Aromatic plaice in golden breadcrumbs, with remoulade and asparagus shavings
- Roulade of Parma ham, flavours of salade rousse
- Soft boiled egg, caviar and mayo
- Smoked cheese, cod roe, chicken skin on crisp rye bread
- Smoked sea trout, Jerusalem artichoke, apple and horseradish broth
- Smoked quails eggs
Hvorfor jeg skal have denne spændende menu, og hvorfor jeg bagefter kan se manden med verdens bedste restaurant lave spændende retter blot få meter væk - tune in and find out....
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