A WEEKDAY MENU AT RESUMÉ

MENU

APPETIZERS
“Olives” made from green mirabelles – Spicy almonds
Pork crackling with parsley – Grambogård ham
Pickled jar with pickled delicacies and cold-smoked salmon

Pot bread with rye, buckwheat, and dark beer,
served with whipped butter, skyr, and onion ash

STUFFED AND BAKED SKÄRISING
Pumpkin soup – Winter spinach – Nutmeg

JUICY PHEASANT FROM EGEBJERG BAKKER
Thigh croquette – Hay-baked celeriac – Sherry sauce

BAKED CHOCOLATE FONDANT
Tonka bean sauce – Sorbet – White chocolate