Poached pickled herring 68,-
Warm fried herring 68,-
Traditional marinated herring 66,-
Marinated spiced herring 66,-
Marinated herring in a curry mayonnaise 66,-
Warm fillet of plaice with remoulade 90,-
Warm fillet of plaice with Prawns (shrimps) and asparagus 109,-
Smoked Salmon 99,-
Gravlax with dill mustard 99,-
Prawns (shrimps) with mayonnaise 79,-
Smoked eel with scrambled egg 129,-
Warm homemade liverpâté with bacon and mushrooms 72,-
Rolled and pressed belly of lamb (a Danish luncheon speciality) 70,-
Smoked leg of lamb with scrambled eggs 76,-
Brined beef with pickles and grated horseradish 76,-
Roast Beef and soft fried onions with remoulade 76,-
Roast Beef with fried egg 76,-
Steak tartare with raw egg yolk 99,-
Paris steak: minced steak fried together with
a white bread slice and topped with raw egg yolk 109,-
Chicken in mayonnaise on white toast 72,-
Warm Danish meatballs with pickles 72,-
Roast rib of pork with pickles and cooked red cabbage 77,-
Egg with curry mayonnaise and Prawns (shrimps) on white toast 76,-
The Veterinarian’s night snack: liver pâté, topped with salt beef, jellied beef stock, pickles 72,-
Ham and fried egg 69,-
Pork brawn with pickled beetroot
(only available from 1 October to end of January) 72,-
Danish Salami 66,-
Rolled and pressed belly of pork with stock jelly (a Danish luncheon speciality) 66,-
Egg and tomato with chives 66,-
Mild cheese 69,-
Camembert 69,-
Deep fried camembert 72,-
Gorgonzola with raw egg yolk 79,-
Old Danish cheese with rum(lard/butter) 72,-
Roquefort with raw egg yolk 72,-
Bread and butter 20,-
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