Salad of sorrel
herbs summer cabbage,
’burned’
eggplant and mustard seeds
|
New Danish potatoes Lovage, pickled mushroom, burned onions
|
Squid and green peas Herbs from our garden, sauce made from
“Vesterhavs” cheese
|
Cod fish and spinach cooked over fire Mild mussel sauce, oil on beach cress |
Salmon caramelized over fire Caulliflower salad, mild miso sauce |
Der
filet Field salad, ramson,
summer berries
|
Pork belly cooked with long pepper burned sweet onion purée, vinaigrette sauce |
Raspberry Vanilla sorbet, crispy liquorish |
Chrildhood memories Strawberries, mint from our garden, mint sorbet |