Minimum 10 people. Can be ordered same day (2 hours notice required). 3-course menu.
1st Course - Starter
Selection of Italian specialties
2nd Course - Main
Grilled beef tournedos with truffle sauce, today's potatoes and selected vegetables
3rd Course - Dessert
3 small dessert servings
Wine suggestions. Prices between 300 DKK – 400 DKK.
Oropasso, Maurizio B Martino
White wine – 355 DKK
Neropasso IGT Veneto, Biscardo*
Red wine – 355 DKK
Zibibbo Tardiva IGP, Baglio Gibellina
Dessert wine (glass/bottle) – 485 DKK
Minimum 10 people. Menu cannot be ordered on the same day as it is served. 5 days notice required. 4-course menu.
1st Course - Starter
Salmon timbale filled with sautéed spinach served with saffron sauce
2nd Course - Intermediate
Pasta Fantasia
3rd Course - Main
Grilled veal tenderloin medallion with Dijon sauce, today's potatoes and seasonal vegetables
4th Course - Dessert
Tiramisu
Wine suggestions. Prices between 400 DKK – 500 DKK.
Poggio Argentato IGT, Toscana Bianco
White wine – 450 DKK
Daleo Bolgheri, Micheletti, Bolgheri
Red wine – 495 DKK
Zibibbo Tardiva IGP, Baglio Gibellina
Dessert wine (glass/bottle) – 485 DKK
Minimum 10 people. Menu cannot be ordered on the same day as it is served. 5 days notice required. 5-course menu.
1st Course - Starter
Monkfish medallion on a bed of crispy salad and fennel served with celery purée flavored with lemon
2nd Course - Intermediate
Creamy Jerusalem artichoke soup with black truffles flavored with truffle oil
3rd Course - Main
Grilled veal tournedos with herb sauce, today's potatoes and seasonal vegetables
4th Course - Cheese
Fine Italian cheeses
5th Course - Dessert
Hazelnut ganache, salted caramel, hazelnut biscuit, hazelnut praline, milk chocolate and almond coating
Wine suggestions. Prices between 400 DKK – 650 DKK.
Falanghina, Svelato, Terre Stregate
White wine – 435 DKK
Brunello di Montalcino, Ridolfi
Red wine – 650 DKK
4-course menu
1st Course - Starter
Pan-fried salmon, saffron sauce, barley and green salad, turnip jelly
2nd Course
Homemade torchetti pasta, langoustine and king prawns, asparagus cream, cherry tomatoes and spring onions
3rd Course
Pink roasted veal tenderloin, Madagascar pepper & cognac sauce, caramelized red onions
4th Course - Dessert
Banana mousse with rhubarb and strawberry compote, chocolate biscuit, topped with vanilla chantilly
6-course Tasting Menu – from January 17th
1st Course - Entrée
Selection of charcuterie: parma, bresaola, salami, mortadella
2nd Course - Starter
Pan-fried salmon, saffron sauce, barley and green salad, turnip jelly
3rd Course - Intermediate
Homemade torchetti pasta, langoustine and king prawns, asparagus cream, cherry tomatoes and spring onions
4th Course - Main
Pink roasted veal tenderloin, Madagascar pepper & cognac sauce, caramelized red onions
5th Course - Formaggio
Selection of Italian cheeses with caramelized figs
6th Course - Dessert
Banana mousse with rhubarb and strawberry compote, chocolate biscuit, topped with vanilla chantilly