33 11 57 70 Kanal@cafeer.dk

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,-

This post is also available in: Danish