A Taste of Garden

Seasonal flavours. Good wine. Lasting impressions.
An evening that invites you to stay.

‘SMØRREBRØD’

Saturday & Sunday between 12:00-16:30

1 pc. 85,- 2 pc. 160,- 3 pc. 210,- pr. pers

Beetroot cured salmon

W. crispy salad, lovage vinaigrette, mustard seeds, smoked cheese & rye bread crisps

Christiansø Herring from Bornholm

W. mustard mayo, shallots & leek fritters

Himmerland beef tartare

Mixed with egg yolk, cornichons, parsley, Tabasco mayo & kataifi

Mixed mushrooms

W. green mayo, crispy capers & thyme

Hand-peeled shrimp

In creamy dressing w. chive, celery & cabbage, crispy palm cabbage

At Garden, you decide how the evening should taste.

Choose our 3-course menu for a classic experience, enjoy our sharing menu with a mix of small and larger dishes – or build your own dinner à la carte.
At Garden, sharing is part of the experience – but always up to you.

GARDENS 3-COURSE MENU 350.-

WITH ACCOMPANYING WINE MENU 645.-

STARTER

Beetroot cured salmon

With crispy salad, lovage vinaigrette, mustard seeds, smoked cheese, rye crisps

White wine – Otto, Soave, Graziano Prà

MAIN COURSE

Braised pork cheeks with glaze

Shallot purée, pickled pearl onions, butternut squash, parsnip pieces & chips

Red wine - Chianti Classico, Sangiovese, IT – Toscana, L’Erta di Radda

EXTRA + 95,-

Upgrade to grain-fed Uruguay beef tenderloin with cauliflower, truffle, Pommes Anna, pickled beetroot, crispy kataifi & port wine glaze

DESSERT

Mazarin cake with vanilla & white wine pear

White chocolate cream, crystallised white chocolate, red wood sorrel

Dessert wine - Moscato d’Asti

GARDENS SHARING MENU 450.-

WITH ACCOMPANYING WINE MENU 850.-

Must be ordered by everyone at the table & shared Family style

1. SERVERING

The Light tapas

Two delicious cheeses, two types charcuterie, tasty accompaniments –perfect for a light bite

Bubbles - Prosecco "Settolo", Treviso, Fratelli Collavo

2. SERVERING

Beetroot cured salmon

With crispy salad, lovage vinaigrette, mustard seeds, smoked cheese, rye crisps

Red sole steamed with garlic & parsley

With pointed cabbage, crispy palm kale & citrus-elderflower beurre blanc, topped w. mizuna & chervil

White wine – Riesling trocken, GE – Pfalz, Lichti & Astroh

3. SERVERING

Porcini-ravioli with chanterelles

Brown butter with lemon, Marinated Hokkaido, sage & roasted hazelnuts

Grain fed Uruguay beef tenderloin

With variations of cauliflower, truffle, Pommes Anna, lightly pickled beetroot, kataifi & port wine glaze

Red wine - Langhe Nebbiolo, IT – Piemonte, Tenuta Cucco

4. SERVERING

Mazarin cake with vanilla & white wine pear

White chocolate cream, crystallised white chocolate, red wood sorrel

Dessert wine – Moscato d’Asti

À LA CARTE

THE SNACKS

Truffle chips w. mayo // 55.-

Jamón Ibérico, olive oil, balsamic & bread // 125.-

Salted almonds, olives, snack sausages // each 45.- or the mix 115.-

TAPAS BOARDS

Served with our home-baked bread & whipped butter

The Light One // 125.-

Two delicious cheeses & two types charcuterie, tasty accompaniments – perfect for a light bite

The Big One // 175.-

Three flavorful cheeses & four types of charcuterie, with great accompaniments

The Delicious One // 210.-

Cured salmon, delicious small shrimps, a flavorful mushroom mix, three selected cheeses & four types of charcuteries. 
Served with a variety of delicious accompaniments

SMALL DISHES

Burrata di bufala // 95.-

With tomatoes, roasted walnuts, arugula, balsamic reduction, olive oil & fresh basil

Creamy cremini mushroom soup // 110.-

With sautéed oyster mushrooms, pickled shallots, herb oil, fresh parsley & crispy sourdough croutons

Beetroot cured salmon // 110.-

With crispy salad, lovage vinaigrette, mustard seeds, smoked cheese, rye crisps

Red sole steamed with garlic & parsley // 125.-

Pointed cabbage, crispy palm kale & citrus-elderflower beurre blanc, topped w. mizuna & chervil

Himmerland beef tartare // 115.-

Mixed with egg yolk, cornichons, parsley, Tabasco mayo, fried capers, sakura

MAIN COURSE

Porcini-ravioli with chanterelles // 185.-

Brown butter with lemon, Marinated Hokkaido, sage & roasted hazelnuts

White wine–steamed catch of the day // 210.-

With Jerusalem artichoke purée, crispy Jerusalem artichokes, sautéed Brussels sprouts & creamy white wine sauce with lemon oil

Braised pork cheeks with glaze // 210.-

Shallot purée, pickled pearl onions, butternut squash, parsnip pieces & chips

Grain fed Uruguay beef tenderloin // 325.-

With variations of cauliflower, truffle, Pommes Anna, lightly pickled beetroot, kataifi & port wine glaze

Portobello mushrooms marinated with soy & honey // 175.-

Variations of cauliflower, truffle, Pommes Anna, lightly pickled beetroot & kataifi

SIDE DISHES

Mixed salad, cucumber, tomato, feta, dressing, pickled red onion // 45.-

Oven-baked small potatoes, butter, thyme // 55.-

SELECTION OF CHEESES

3 pc. 95.-/ 5 pc. 150.-

Selection of cheeses with compote and homemade crispbread

DESSERTS

Chocolate fondant // 85.-

Vanilla ice cream, salt caramel, almond crunch

Mazarin cake, vanilla & white wine pear // 85.-

White chocolate cream, crystallised white chocolate, red wood sorrel

Chocolate mousse // 85.-

Crispy caramel pearls & forest berry glaze