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