A WEEKDAY EVENING AT RESUMÉ

SNACKS
Salted spring mackerel
with cool garden sorrel bouillon

Mosaic of asparagus with
marinated razor clam

Red deer tenderloin tartare
with pickled pumpkin
-Charles Bailly Blanc de Blancs Brut, Bourgogne, France-

Aromatic pot bread
with the best butter and other goodies

THE MENU
Pan-fried fillet of hake with green asparagus,
crispy capers, spinach, and airy wild garlic sauce
-2022 Trocken Weisser Burgunder, Weingut Weber, Baden Germany-

“Cote de boeuf” of Svendborg Gourmet pig with
textures of carrot, mustard seeds, and red wine sauce
-2022 Sicoris Garnatxa Old Wines, Castell del Remei, Spain-

Grilled new pickled rhubarb from the roadside stand
with tonka bean, nougat stick, and caramel crunch
-Fior di Vigna Dolce Rosso, Vallebelbo, Pimonte, Italy-

THE MENU INCLUDING WINE OR JUICE MENU
DKK 700, –