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AN EVENING AT RESUMÉ
Weekend

See the next menu here

NW, Blanc de Noirs, Paul Delane, Burgundy

SNACKS
Razor clams with green strawberries and mild horseradish
Baked oyster with herb stalks, browned butter and Nordic soy

STARTER
Citrus cured scallop with truffle, apple and glass cabbage
2021, Johannishof, Weingut Knipser, Pfalz

Sourdough bread with butter and other delicacies

MIDDLE COURSES
Celeriac with sea mussels and pickled fennel seeds
2019, Weissburgunder RS, Salwey, Baden

Rehydrated beetroot with herbs
Our cocktail adapted to the dishes

Malt pillow with venison tartar

MAIN COURSE
Roasted fallow deer with oyster mushrooms and unripe blackberries
2020, Cairanne Vielles Vignes, Domaine Brusset, Rhone

DESSERT
Apple ice cream with kefir, vanilla and woodruff oil

FRESHLY GROUND COFFEE AND PETIT FOURS

Still or sparkling water ad libitum

THE MENU INCL. WINE OR HOMEMADE JUICE MENU
Kr. 1000, –

ADDITIONAL COURSE INCL. 1. GL. WINE/JUICE
Kr. 150, –
Mont d’Or with quince and prunes
NV, Ruby Port, Fonseca, Porto

If you want more than the fixed package, everything can be done by pre-ordering. We love food, wine and a challenge.
If you are allergic, vegetarian or similar, are happy to adapt the dishes so you also can eat at our restaurant. However, this is necessary to inform about in advance.
Obs. subject to change.
If so, call us to find out if there are any changes.