Dinner

French onion soup

with cognac and  cheese croutons

Oxtail soup

with vegetables and Madeira
 

Creamy lobster soup

with Danish langoustine and spring onion 

Cured salmon with mustard dressing and bread,

carved at the table - served twice 

Redfish roasted on its skin,
butter tossed pointed cabbage, capers-chives cream, and parsley oil

The Inn's herring plate,

with three kinds of herring and curry salad 

Shrimp cocktail

with crisp salad, asparagus, trout roe and tomato dressing 
 

Dried French ham,

with marinated salad and scrambled eggs with truffle
 

Terrine of foie gras

with sauternes pickled pear and jelly

Escargots "Burgundy" in garlic

Fillet of trout fried in butter

compote of tomato with basil, spring onion, spinach and potatoes 

Steamed fillet of plaice from Kerteminde

with gambas soufflé, butter-tossed spring onion, pointed cabbage, shell fish créme and potatoes

Fried salmon and steamed turbot,

fennel tossed in chervil, truffle cream, red wine syrup served with potatoes

Wiener schnitzel of veal
with vegetables, pommes sauté and veal sauce 

Pink roasted breast of duck

fried mushrooms, potatoes and truffle sauce 

Fillet of beef

with vegetables, potatoes and béarnaise sauce 

Brisket of beef from Kildegårdens young cattle

with horseradish cream sauce and vegetables

Flambée pepper steak of sirloin

(min. 2 persons)

vegetables and Madagascar - peppersauce 

"Tournedos Rossini"

with fried foie gras, crôutons, vegetables, potatoes and truffle sauce 

Vegetarian course:

Rissole of pintobean and smoked almonds, vegetables and herb sauce

Flambée pepper steak of tenderloin

(min. 2 persons)

vegetables and Madagascar - peppersauce

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 plaice with sauce remoulade.

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

Danish blue cheese with cognac

butter toasted rye bread, onion and marinated nuts 

Home-made vanilla ice-cream
with Polynesian vanilla, Valrhona chocolate sauce  and crisp tuile 

Warm pancakes

Home-made Valrhona chocolate ice-cream

with passionfruit and pineapple

Crème brulée
with sorbet of berries and plums

Chocolate cake
with vanilla ice-cream, sorbet of berries, syrup and berries
 

Crépes suzette (min. 2 persons)
orange flambéed panckaes with home-made vanilla
ice-cream

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