Snacks & appetizers, multiple serverings

Pear with "Gigas" Limfjord oysters and chamomile

Scallop with fermented German turnip

Trout with vendace roe & butternut squash

Baked vegetables with caviar in two servings

Grilled langoustine with thyme

Velouté of black trumpet mushrooms

Pigeon with beetroot & juniper berries

Celery & lemon verbena

Frozen canelé with walnuts

Nordic vanilla

Aronia berries, beech nut & caramelized bread