Salmon smoked over fire
Grilled kale, sour cream and pickled elderflowers from Amager Fælled, the nature surrounding us |
Scallop
and Pumpkin grilled in juniper
bush,
Basalt sour cream with roasted hazel nut oil |
Grilled potato Confit egg yolk, Bruned butter, pickled pine and Matured cheese |
Poussin baked in
hay over the fire Fermented onion, sauce of wheat and lemon thyme |
Chest from
"Grambogård pock" Grilled in fermented sauce, hay vinaigrette, burned puré of onions and ash |
Beef tenderloin
baked in saltdough Juniper bush, dehydrated olives and lemon thyme |
All main courses will
be served with vegetables from the fire with the scent of the season |
Childhood memories Juice from late harvested fermented cherries and ice cream on almond |
Cold Irish coffee |
Marshmallow |