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| Beef
tartar the taste of burned field, malt bark and sour herbs |
 |
|
Hay smoked salmon Savory dressing with pine vinegar, juniper, kohlrabi |
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| Bouillon
of bacon cooked over the fire Scallops , carrot and lemon Thyme |
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|
Mushrooms cooked
over campfire
Confit egg yolk, Jerusalem artichoke fermented mushrooms sauce |
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| Salmon
caramelized over the fire Sauce of grilled chive |
 |
| Chest
of "Grambogård pock" sour cabbage, sauce of fermented wheat and lemon Thyme |
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| Beef
tenderloin Glazed with long pepper and hay vinaigrette |
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| Danish dry age sirloin cooked over the fire |
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|
Juice
from late harvested fermented pears with spices and sorbet of orange |
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