Lunch a la carte

Cured salmon with mustard sauce,

carved at the table - served twice

Shrimps with home-made mayonnaise,

lemon og asparagues
 

Marinated herring with curry salad, capers

and raw onion

Pickled herring with ½ egg, capers,

and raw onion 

The Inn's  herring dish:

three kinds of herring with curry salad,

raw onion and capers

Smoked eel with scrambled eggs, tomato and chives
 

Roastbeef with sauce remoulade, roasted onion rings and horseradish
 

Roasted pork with crisp rind, home-made red cabbage and port marinated prune

Beef - tatar mixed by the waiter, served with

salad, toast, onion and capers

A very ripe old cheese, dark rum, onion and dijon mustard
 

Danish blue cheese  with cognac, onion, marinated nuts and butter roasted rye bread
 

Fillet of plaice fried in butter

with lemon and sauce remoulade

Steamed and fried fillet of plaice

with smoked salmon, shrimps and asparagus 
 

Home-made liver paté

with bacon and roasted mushrooms
 

Fried minced beef on toast

with onion, capers, beetroot, horseradish and raw egg yolk 

Tenderloin of pork 

with onion sauté and pickled cucumber  

Herring plate and Danish omelette

Marinated herring, curry salad, onion and rye bread.

Followed by Danish omelette with fried bacon, tomato, cucumber, beetroot and mustard

The Inn's platter:

Cured salmon with mustard dressing, two kinds of herring, butter fried fillet of plaice with sauce remoulade, pork tenderloin steak with mushroom a la crème and cheese with grapes
 

The Inn's lunch:

Gravadlax with mustard dressing and bread

Pink roasted fillet of beef with mushroom a la crème and marinated salad

Butter fried Camembert with blackcurrant jam, fruit and toasted rye bread
 

 The Inn's Collation:

(only by ordering for min. 2 persons)

Two kinds of herring with curry salad, scrimps with home-made mayonaise, smoked eel with scrambled eggs, cured salmon with mustard dressing, butter-fried fillet of plaice with sauce remoulade.

Small steak of beef with cucumber salad, and cheese dish with fruit salad.

French onion soup

with cheese croutons

Lobster bisque

with Danish langoustine and spring onion
 

Marinated salad

with French ham and scrambled eggs with truffle
 

French lunch:

dried ham from Auvergne, dried breast of duck, French pâté, foie gras terrine, cheese, cornichons, olives and toasted brioche

Omelette

with ham and cheese, and marinated salad

Wiener schnitzel of veal 

with vegetables, pommes sauté and veal sauce

Fillet of beef 

with vegetables, potatoes and red wine sauce 

Fillet of trout roasted on its skin

with tomato compote with basil and spring onion and potatoes

Steamed fillet of plaice from Kerteminde 

with gambas soufflé, shell fish créme and potatoes

Home-made vanilla ice cream 

with Polynesian vanilla and Valrhona chocolate sauce and crisp tuile 

Warm pancakes 

with home-made vanilla ice-cream and fruit
 

Home-made Valrhona chocolate ice-cream  

with passionfruit sorbet and pineapple

The kitchen is open daily from 11 a.m. - 10 p.m.
Sunday until 9 p.m.