Dinner

Menu #38

(VE) Salted Sicilian Pizzuta almonds – 40

(VE) Castelvetrano Nocellara olives – 45

(VE) Sourdough focaccia, Sicilian extra virgin olive oil – 55

Sourdough focaccia, charcuterie terrine, quince mustard – 85

Negroni – 109

Gin & Botanical Tonic – 109

Glass of wine – 100

First bottle of water is on us, extra water – 20

Selection of Italian charcuterie, pickled seasonal vegetables – 155

Handcut beef tartare, herbs emulsion, black kale, radishes – 145*

(V) Green beans, housemade fresh cheese, bread crumbs, nasturtium – 125

Confit tomatoes, almond pesto, bottarga – 135

(V) Roasted radicchio, Søtofte’s yoghurt, pears, hazelnuts from Piemonte – 115

(V) Corn, 24 months Parmesan, black pepper, black truffle – 135

*add 5gr of black truffle from Marche for 85kr

# Made on sourdough with ancient grain varieties #

(VE) Marinara – 115
Siccagno tomato sauce, garlic, oregano, EVOO

(V) Margherita – 145
Siccagno tomato sauce, buffalo mozzarella, basil

Rianata – 175
Siccagno tomato sauce, anchovy, red onion, pecorino, oregano

Hindsholm – 185*
Hindsholm pork sausage, buffalo mozzarella, red potatoes, sage

(V) Radicchio – 185

Radicchio, buffalo mozzarella, housemade goat cheese, Parmesan, blue cheese

Mortadella – 285

Homemade fresh goat cheese, buffalo mozzarella, mortadella, black truffle from Marche

* add 5gr of black truffle from Marche for 85kr

(V) 80% red mayan chocolate – 80
corn custard, cocoa nibs, orange

(V) Mascarpone – 80

plum and lemongrass compote, hazelnuts from Piemonte