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Evening menu

Thursday - Saturday 18.00-22.00

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Snacks

Peanuts 45,-

Potato chips 45,-

Roasted almonds with smoked salt and juniper 55,-

Pickled olives with rosemary and thyme 60,-

Unripe peaches in olive oil 70,-

Spicy tuna in olive oil, with bread 70,-

Anchovies in olive oil, with bread 70,-

Gillardeau oysters natural with lemon per. pcs. 45,-

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Aperitif

Champagne Brut, Fréderic Malétrez 150,-

Rosé Cremant de Burgourgne, Vitteaut Alberti 110,-

Aperol spritz 95,-

Lillet rosé tonic 95,-

Vermouth/tonic 95,-

Dry martini cocktail 115,-

Negroni 115,-

Hendricks gin & tonic 115,-

Espresso Martini 115,-

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Orangeriets evening menu

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Raw marinated Sea bass with raw fennel, elderflower, bronze fennel and yogurt

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Hake baked with butter, steamed asparagus, mussel sauce with ramson oil

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Fried Duroc pork with thyme and lemon peel, cabbage, potatoes and foamy sauce

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3 kinds of cheese served with pickled apricot and roasted rye bread

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Lemon cake with lemon curd, baked rhubarb, vanilla ice cream and burnt meringue

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3 course 470,-   wine menu 350,-

4 courses 570,-   wine menu 460,-

5 courses 670,-   wine menu 570,-

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Orangeriet A la Carte

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6 Gillardeau oysters with toasted bread, lemon and sherry vinaigrette 225,-

½ lobster with toasted bread, marinated salad and mayonnaise 225,-

Steamed white asparagus with sauce mousseline, shrimps and marinated summer herbs 225,-

 Chévre Chaud with marinated salad, pickled walnuts, raisins and herbs 185,-

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Lemon sole grilled on the bone, glazed vegetables, lemon, brown butter, capers and parsley 365,-

Steak Tatare with herbs, shallots, egg yolk, salad with vinaigrette, French fries and mayonnaise 235,-

Confit of duck, crushed potatoes with lovage and shallots, salad with mustard vinaigrette 235,-

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French fries with mayonnaise 65,-

Green salad with mustard vinaigrette 65,-

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Cheese and dessert

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Selection of cheeses with toasted rye bread and pickled apricot, 4 pieces 185,-

Chocolate fondant with orange caramel, caramelized nuts and vanilla ice cream 125,-

Eton Mess with marinated summer berries with crème Chantilly, meringue and vanilla ice cream 125,-

Lemon cake with lemon curd, baked rhubarb, vanilla ice cream and burnt meringue 125,-

Affogato, double espresso with vanilla ice cream 75,-

Petit four 5 pcs. 75,- 

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We kindlys ask that the payment for the table is settled colletively

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