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