MENUS

SEASONAL MENU 2020 (MAY - JUNE 2020)

MENU DEL STAGIONALE 2020 (MAY – JUNE 2020)
4 Course Seasonal Menu  

ANTIPASTO: Filetto di branzino arrostito su purea di topinambur e rape croccanti e salsa al finocchio
Stegt havbarsfilet med jordskokkepúre, fenikkelsauce.
Roasted sea bass fillet on Jerusalem artichoke puree and crispy turnips and fennel sauce

PRIMO: Ravioli ai funghi su crema Castelomagno e riduzione di vino rosso e tartufo
Hjemmelavet Ravioli med skovsvampe, Castelomagnocrème og rødvinsreduktion & trøffelflager
Homemade ravioli with mushrooms on Castelomagno cream and red wine reduction

SECONDO: Filetto di vitello profumato al timo con salsa al vino rosso
Kalvemørbrad med rødvinssauce &  timian
Fillet of veal flavored with thyme, red wine reduction

DOLCE: Tortino caldo alla pistacchio con cuore tiepido fondente, crema inglese alla vaniglia
Lun pistachie fondant med vaniljecreme
Warm pistachio fondant with vanilla creme

Price per person kr. 425
Must be ordered by everyone at the table

WINMENU Price DKK 385
White wine: Poggio Argentato Bianco IGT Toscana, Fattoria Le Pupille
Red wine: 
Pinot Nero IGT – Terre del Föhn                                                               
Red wine: Prima Pietra Toscana Rosso, Castiglion del Bosco             
Dessert wine: 
Zibibbo Vendemmia Tardiva Dolce

WINE OF THE MONTH (Red Wine)
Prima Pietra Toscana Rosso, Castiglion del Bosco                                                       
Normal price DKK 850 Special offer DKK 595*

TASTING MENU (MAY - JUNE 2020)

MENU DEGUSTAZIONE (MAY – JUNE 2020)
6 Course Tasting Menu 

ENTRÉ: Charcuteri mista    
Udvalg af charcuteri, parma, bresaola, salami, mortadella 
Selection of charcuterie, parma, bresaola, salami, mortadella

ANTIPASTO: Filetto di branzino arrostito su purea di topinambur e rape croccanti e salsa al finocchio
Stegt havbarsfilet med jordskokkepúre, fenikkelsauce.
Roasted sea bass fillet on Jerusalem artichoke puree and crispy turnips and fennel sauce

PRIMO: Ravioli ai funghi su crema Castelomagno e riduzione di vino rosso e tartufo
Hjemmelavet Ravioli med skovsvampe, Castelomagnocrème og rødvinsreduktion & trøffelflager
Homemade ravioli with mushrooms on Castelomagno cream and red wine reduction

SECONDO: Filetto di vitello profumato al timo con salsa al vino rosso
Kalvemørbrad med rødvinssauce &  timian
Fillet of veal flavored with thyme, red wine reduction

FORMAGGIO: Tris di formaggi italiani con fichi caramellati
Tre italienske oste med karameliserede figner
Three Italian cheeses with caramelized figs

DOLCE: Tortino caldo alla pistacchio con cuore tiepido fondente, crema inglese alla vaniglia
Lun pistachie fondant med vaniljecreme
Warm pistachio fondant with vanilla creme

Price per person kr. 550
Must be ordered by everyone at the table

WINE MENU Price DKK 495
Sparkling wine: Prosecco DOC Spumante Millesimato, Biscardo
White wine:
Poggio Argentato Bianco IGT Toscana, Fattoria Le Pupille
Red wine: 
Pinot Nero IGT – Terre del Föhn                                                               
Red wine: Prima Pietra Toscana Rosso, Castiglion del Bosco             
Red wine:
Primitivo di Manduria Riserva, Carlo Sani   
Dessert wine: 
Zibibbo Vendemmia Tardiva Dolce

WINE OF THE MONTH (Red Wine)
Prima Pietra Toscana Rosso, Castiglion del Bosco                                                                           
Normal price DKK 850 Special offer DKK 595*

VEGETARIAN MENU

3 Course Vegetarian Menu – can be ordered on the same day
Price pr person kr. 375

1st course · Starter
Selezione di specialità vegetariane italiane

Selection of Italian vegetarian specialties

2nd course · Main Course
Ravioli ripieni di spinaci e ricotta fresca zeste di limone con pomodoro San Marzano
Homemade ravioli stuffed with spinach and ricotta chees with tomato san Marzano 

3rd course · Dessert
Dolci del giorno
Dessert of the day

KIDS' MENU

Pizza 79,-
Tomato, mozzarella, ham

Lasagna 79,-
Homemade lasagne

Spaghetti 79,-
Spaghetti Bolognese

Gelato 69,-
Mixed ice cream

For other requests, please ask the waiter

CLASSIC MENU ( min. 10 persons)

3 course Classic Menu (min. 10 personer)
Price
per person kr. 385

1st Course · Starter
Selection of different appetizers (may vary on the day)

  1. Bruschetta (tomato, garlic, basil)
  2. Caprese (mozarella and tomato)
  3. Vitello tonato (veal with tuna sauce) / Grilled vegetables  (for non-meat eaters)
  4. Salmon Tartar 

2nd Course · Maincourse 
Filetto di manzo con salsa al tartufo

Grilled beef tournedos with truffle sauce, potato-of-the-day and a selection of vegetables

3rd Course · Dessert
3 different dessert

Wine Suggestions:
White Wine: Oropasso, Maurizio B Martino, 355
Red Wine: Neropasso Rosso Veneto,Maurizio B Martino, 355
Dessert Wine: Zibibbo Vendemmia Tardiva IGP, Baglio Gibellina pr. glass kr. 85, pr. bottle 485

EXTRAVAGANT MENU ( min. 10 persons )

4 course Extravagant Menu ( min. 10 persons )
Price
per person kr. 450

1st course · Starters
Salmon timbale filled with sautéed spinach served with saffron sauce

2nd course · Pasta
Pasta Fantasia

3rd course · Main course
Grilled medailion of fillet mgnon with lyonnaise sauce served with potatoes and selection of seasonal vegetables

4th course · Dessert
Tiramisu

Wine Suggestions:
White Wine: Poggio Argentato IGT, Toscana Bianco, 450
Red Wine: Daleo Bolgheri, Micheletti, Bolgheri, 495
Dessert Wine: Zibibbo Vendemmia Tardiva IGP, Baglio Gibellina pr. glass kr. 85, pr. bottle 485

LUXURIOUS MENU ( min. 10 persons )

5 course Luxurious Menu ( min. 10 persons )
Price
per person kr. 495

1st course · Starter
Monkfish on a crispy salad and fennel served with potato and celery pureé and lemon

2nd course · Soup
Creamy jerusalem artichoke soup with truffles flavored with truffle oil

3rd course · Main course
Grilled veal tenderloin with truffle sauce served with selection of seasonal garnitures

4th course · Cheese
Selection of exquisite Italian cheeses

5th course · Dessert
Hazelnut panna cotta vanilla cream

Wine Suggestions:
White Wine: Falanghina, Svelato, Terre Stregrate 435
Red Wine: Brunello Di Montalcino, Ridolfi, 650
Dessert Wine: Zibibbo Vendemmia Tardiva IGP, Baglio Gibellina pr. glass kr. 85, pr. bottle 485

GROUPS / CATERING AND PAYMENT POLICY

Groups from 20-100+ persons

  • Cancellation until 30 days before the event
  • Cancellation must be sent and confirmed by email
  • 20% deposit of the total amount must be paid 30 days before the event
  • No show charge of 100% of the pre-ordered food
  • Should a reservation be canceled less than 14 days before arrival, 100% of the total bill will be charged.
  • If canceled more than 14 days before arrival, 50% of the total amount will be charged.
  • Any changes regarding allergies/vegetarians /vegan must be notified 7 days before arrival
  • All changes must be sent and confirmed by email
  • Final number of guests must be sent and confirmed by mail 5 days before arrival
  • When sending an invoice, an administration fee of DKK 300 is charged
  • There will be an additional fee when paying with foreign credit cards.See our Catering/takeaway og buffett here>

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