Poached pickled herring 64,-

Warm fried herring 64,-

Traditional marinated herring 62,-

Marinated spiced herring 62,-

Marinated herring in a curry mayonnaise 62,-

Warm fillet of plaice with remoulade 86,-

Warm fillet of plaice with Prawns (shrimps) and asparagus 105,-

Smoked Bornholm Salmon 96,-

Gravlax with dill mustard 96,-

Prawns (shrimps) with mayonnaise 75,-

Smoked eel with scrambled egg 125,-

Warm homemade liverpâté with bacon and mushrooms 68,-

Rolled and pressed belly of lamb (a Danish luncheon speciality) 66,-

Smoked leg of lamb with scrambled eggs 72,-

Brined beef with pickles and grated horseradish 72,-

Roast Beef and soft fried onions with remoulade 72,-

Roast Beef with fried egg 72,-

Steak tartare with raw egg yolk 96,-

Paris steak: minced steak fried together with
a white bread slice and topped with raw egg yolk 105,-

Chicken in mayonnaise on white toast 68,-

Warm Danish meatballs with pickles 68,-

Roast rib of pork with pickles and cooked red cabbage 75,-

Egg with curry mayonnaise and Prawns (shrimps) on white toast 72,-

The Veterinarian’s night snack: liver pâté, topped with salt beef, jellied beef stock, pickles 68,-

Ham and fried egg 65,-

Pork brawn with pickled beetroot
(only available from 1 October to end of January) 68,-

Danish Salami 62,-

Rolled and pressed belly of pork with stock jelly (a Danish luncheon speciality) 62,-

Egg and tomato with chives 62,-

Mild cheese 65,-

Camembert 65,-

Deep fried camembert 68,-

Gorgonzola with raw egg yolk 75,-

Old Danish cheese with rum(lard/butter) 68,-

Roquefort with raw egg yolk 68,-

Bread and butter 20,-

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