When booking from 8 – 12 pers.
please preorder the menu,
if this is not possible,
there will be a black board placed with the following choises
When booking between 12 – 20 pers.
the menu must be preordered,
you can also choose between “3 course menu and beer menu
look tab: 3 course menu or beer menu
Starters
| Smoked salmon served with creamy mushrooms flavoured with chives and lemon |
| “Skagen toast” shrimps in a dill sauce on butterfried bread served with baby leaf salad |
| Danish “tarteletter” puffpastry patty shells with an asparagus and chicken stew filling |
Maincourses
| One hole breaded plaice served with a shellfish stew, lobster sauce and boiled potatoes |
| Roast of veal, served with butterfried potatoes and Waldorff salad, lingonberry and gravy |
| 250 gr. Sirloin steak served on a wooden plate acc. by mashed potatoes, sauce Bearnaise and onionrings |
| Wienerschnitzel served with buffetfried potatoes and green peas. |
| Pot stew. veal in a creamsauce with paprika, bacon, sausages and mushrooms acc. by french fries or rice |
| Steak of today – see the blackboard for explenation |
| Fish of today – see the blackboard for explenation |
| When booking between 12 – 20 pers. the menu must be preordered, you can also choose between “3 course menu and beer menu look tab: 3 course menu or beer menu |
