BANQUET MENUS
We have put together a selection of seasonal event menu suggestions to ensure freshness and quality. Of course, you can also create a customized menu tailored to your preferences.
We are happy to accommodate allergies or special dietary requirements.
Served for a minimum of 20 guests
3 courses menu from DKK 495 per person
SPRING
Greenlandic prawns with tomato cream and pickled green strawberries
Beef medallion with asparagus, pepper sauce and new potatoes with wild garlic butter and garden cress
Rhubarb compote with browned butter and vanilla ice cream
SUMMER
Veal tartare with lovage and new tomatoes
Free-range chicken with new onions, blanquette sauce, new potatoes with olive oil and herbs
Fresh strawberries with crumble and buttermilk ice cream
AUTUMN
Salted cod with herb cream, summer pickles and sesame flakes
Pork belly with cabbage, sherry sauce, potato gratin with thyme and Havgus cheese
Chocolate mousse with salted caramel and blackcurrant sorbet
WINTER
Rillette of confit free-range pork with mustard and homemade pickles
Braised beef cheek with celeriac, port wine, potato purée with crème fraîche and herbs
Poached pear with lemon, shortcrust pastry and vanilla ice cream
