Lunch menu

Served from 11:30 to 15:00


The kitchen sets a daily lunch menu according to season:

2-course lunch menu
With paired wines

225,-345,-

3-course lunch menu
With paired wines

275,-445,-

A la carte

Oysters, Perle Blanche no. 3, served with grilled lemon & shallot vinaigrette, per piece

42,-

Tuna tartare with bok choy, sauce nem and kimchi mayo & chicken crisps

95,-

Grilled carrots with yogurt, ras-el-hanout, smoked almonds & balsamico

95,-

Norwegian lobster “Escabeche”

95,-

Smoked salmon, grilled brioche, creme fraiche 48%, lemon confit & herbs

175,-

Mussels gratinated in garlic with crispy croutons

95,-

Burgundy snails with garlic butter & croutons, 6 pcs

125,-

Fish of the day roasted on crouton, with spinach, apple & curry

95,-

Beef tartare with crispy potato, herb cream & tarragon

95,-

Lobster salad on toasted brioche with grilled lemon

195,-

Halibut roasted on the bone with dill-stewed spinach & potatoes

295,-

Classic steak tartare with French fries

210,-

Iberico pork chop with spinach, gnocchi, carrot, apple & chicken sauce

275,-

Pepper steak of US grain-fed beef fillet with pepper sauce & asparagus broccoli

345,-

4 good cheeses with olives, jam & crispbread

145,-

Rhubarb trifle with crispy macaroons & airy creme anglaise

95,-

Creme brulee & sorbet

110,-

Choux au Craquelin with mango sorbet & vanilla ice cream, served with chocolate sauce on Friis-Holm O’Payo 68%

135,-

Dinner menu

Served from 17.00


Snacks

Oysters, Perle Blanche no. 3, served with grilled lemon & shallot vinaigrette, per piece

42,-

Croustades with tuna tartare, smoked cheese & cucumber

55,-

Chicken chips with truffle cream

65,-

Juniper smoked potato chips with herb cream

65,-

Croquettes with duck confit & truffle dip

65,-

15 g Prunier Baerii Caviar with blinis & creme fraiche 48%

275,-

Amuse bouche selection
Croustade with tuna tartare, smoked cheese & cucumber
Crispy cone with steak tartare
Croquette with duck confit & truffle dip

95,-

'Struktur'-dishes

These are smaller dishes, so we recommend 4-5 courses for dinner

Of course, all dishes can also be used as starters before larger meals

Norwegian lobster “Escabeche”

95,-

Tuna tartare with bok choy, sauce nem, kimchi mayo & puffed chicken crisps

95,-

Mussels gratinated in garlic with crispy croutons

95,-

Fish of the day roasted on crouton with spinach, apple & curry

95,-

Grilled carrots with yogurt, ras-el-hanout, smoked almonds & aged balsamico

95,-

Beef tartare with crispy potatoe, herb cream & tarragon

95,-

Starters

Smoked faroe island salmon with grilled brioche, creme fraiche 48%, lemon confit & herb-salad

175,-

Burgundy snails with garlic butter & croutons, 6 pcs.

125,-

Lobster salad on toasted brioche with grilled lemon

185,-

Ravioli with duck confit & ’Loke’ fresh cheese, served with semi-dry tomatos & sauce with sage and champagne

185,-

Main courses

Halibut roasted on the bone, served with dill-stewed spinach & potatoes

295,-

Roasted lobster tail, béarnaise sauce & french fries

395,-

Classic steak tartare with french fries

210,-

Lamb tenderloin with shank croquette, roasted cauliflower, smoked almonds & sauce with tandoori and red basil

345,-

Iberico pork chop with spinach, roasted gnocchi, grilled carrots, apple & chicken cream

275,-

Steak au poivre – American grain fed beef fillet with pepper sauce & broccolini

345,-

200 g Danish ribeye with french fries, marinated salads & bearnaise or pepper sauce

345,-

Dessert & cheese

4 good cheeses, with olives, jam & crispbread

145,-

Rhubarb trifle with crispy macaroons & airy creme anglaise

95,-

Creme brulee & sorbet

110,-

Choux au Craquelin with mango sorbet & vanilla ice cream, served with chocolate sauce on Friis-Holm O’Payo 68%

135,-

Seasonal menu

Our seasonal menu is served from 17.00
This menu is served from May 8th to June 18th


Yellowfin tuna with marinated tomatoes & aged Modena balsamico

Roasted Skagenfish with white asparagus, trout roe & blanquette with chives

Rokkedahl chicken with broccoli, morrels & morrel sauce

Roasted danish presa, creamy polenta with Unika ’Efterglød’, green asparagus & beans, with aromatic sauce and ramson oil

Rhubarb sorbet and -compote, airy woodruf-cream & crispy macaroons

2 courses

Fish – Presa

295,-

3 courses

Fish – Presa – Dessert

375,-

4 courses

Tuna – Fish – Presa – Dessert

475,-

5 courses

Tuna – Fish – Chicken – Presa – Dessert

575,-

Paired wine menu

2 glasses

200,-

3 glasses

300,-

4 glasses

375,-

5 glasses

450,-

'An evening at Struktur'

Aperitif cocktail
Snacks
5 course menu
Paired wine menu
Coffee or tea

1.195,-