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Evening menu

Thursday - Saturday 18.00-22.00

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Snacks

Roasted almonds with smoked salt and juniper 50,-

Pickled olives with rosemary and thyme 50,-

Unripe peaches in olive oil 50,-

Spicy tuna in olive oil, with bread 70,-

Anchovies in olive oil, with bread 70,-

White anchovies in vinegar, with 70,-

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

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Aperitif

Champagne Brut, Fréderic Malétrez 145,-

Kir Royal 145,-

Cremant rose 105,-

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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Cured cod fish, lobster essence and parsley oil, foamy pumpkin soup and marinated fennel

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Fried mushrooms with shallots and thyme, crisp bread, cress and mild garlic foam

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Confit of cockrel, glazed beets with rosemary and ventrèche, rhubarb and sauce with brown butter and pickled elderberry

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3 cheeses served with pickled apricot and roasted rye bread

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Apple trifli with apple compote, caramelized nuts, crème chantilly and blackberry ice cream 125,-

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3 course 475,-,   wine menu 375,-

4 courses 565,-   wine menu 485,-

5 courses 655,-   wine menu 595,-

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Orangeriet A la Carte

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6 Gillardeau oysters with toasted bread, lemon and sherry vinaigrette 215,-

½ lobster with toasted bread, marinated salad and mayonnaise 195,-

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

Mushrooms a la crème  on toasted brioche, marinated cress and raw mushroom 195,-

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Lemon sole grilled on the bone, glazed vegetables, lemon, brown butter, capers and parsley 325,-

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 225,-

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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,-

Apple trifli with apple compote, caramelized nuts, crème chantilly and blackberry ice cream 125,-

Peach mazarin pie with caramel sauce and raspberry and rosemary ice cream 125,-

Affogato, double espresso with vanilla ice cream 75,-

Petit four 5 pcs. 70,- 

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

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