Snacks & appetizers, multiple serverings

Pear with "Gigas" Limfjord oysters and chamomile

Scallop with german turnip & dill

Trout with vendace roe & butternut squash

Baked vegetables with caviar in two servings

Grilled langoustine with fermented cherries

Velouté of black trumpet mushrooms

Lamb with spring greens

Celery & lemon verbena

Frozen canelé with walnuts

Nordic vanilla

Aronia berries, beech nut & caramelized bread