NEXT A GLIMPSE INTO OUR UNIVERSE

APPETIZERS
Gillardeau oyster – Wild rose – Cherry
Lumpfish roe – Soft Jerusalem artichokes – Tarragon
Danish hamachi – Salted cucumber – Mild ginger
Smoked mackerel – Egg yolk – Cress
Seared scallop – Apple – Crisp malt

BAKED SCALLOP
Porcini mushrooms – Spinach – Hazelnuts

PAN-FRIED ZANDER FILLET
Airy potato – Winter truffle – Comté cheese

HAY-BAKED CELERIAC FROM ROSILDE HØJGÅRD
Fermented asparagus – Salted venison – Pickled asparagus

RIB-EYE FROM GRAMBOGÅRD
Smoked marrow – Tender wild garlic – Red wine sauce

HONEY FROM ALPEHAVEN
Airy mousse – Quince sorbet – Bee pollen