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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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