Entreé
Smoked salmon tatar with coarse-grained dijon mustard – Cutlet of Winther Salmon on cauliflower mousse – Smoked ham from the Christiansen butchery with preserved pimento
”Ølandsstykker” bread with organic butter from Jernved Dairy Work

Main course:
Medallion of roasted veal tenderloin served with parmesan gratinated potato lasagne, carrot/celeriac flan with truffle, a strong veal glace
Smoked salmon tatar with coarse-grained dijon mustard – Cutlet of Winther Salmon on cauliflower mousse – Smoked ham from the Christiansen butchery with preserved pimento
”Ølandsstykker” bread with organic butter from Jernved Dairy Work