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WALLMANS MENU Creamy Lobster bisque with a twist of cognac served with truffles and cauliflower puree*Tapas plateBaked Spanish croquettes with saffron emulsionCold smoked Nobel salmon with fried root of parsleyserved with a sugar glazed mustard vinaigretteWild boar á la dobe with pistachio and chives in Pedro Jimenez SherryRoasted Wallmans sausage on a confetti of borlotti beans, baby carrots and Chou rout cabbageServed with bread and herb butter**Organic fillet of chicken grilled with aubergineserved with butter roasted potato sticks, turnip cabbage purée and coarse grained mustard veluté***Wallmans dessert dishOld fashioned warm apple pie withflavoured Tahiti vanilla sauce Organic chocolate dripped macadamia nutsChocolate glazed crème CatalanDKK 295
VEGETARIAN MENUCauliflower Soup with asparagus *The Season’s vegetarian tapas plateCrisp vegetarian Spanish croquettes with saffron emulsionServed with bread and herb butter**Poached eggs from free-range chickens and croquettes of root vegetablesserved with borlotti beans purée, red organic quinoá andcoarse grained mustard veluté***Wallmans dessert dishOld fashioned warm apple pie withflavoured Tahiti vanilla sauce Organic chocolate dripped macadamia nutsChocolate glazed crème CatalanDKK 295
PASSION MENUMoules MarinièresBread and aïoli *Tapas plateBaked Spanish croquettes with saffron emulsionCold smoked Nobel salmon with fried root of parsleyserved with a sugar glazed mustard vinaigretteWild boar á la dobe with pistachio and chives in Pedro Jimenez SherryRoasted Wallmans sausage on a confetti of borlotti beans, baby carrots and Chou rout cabbageServed with bread and herb butter**Raspberry sorbet with cherries***Slowly grilled fillet of beef with spring mushroomsserved with beef marrow reduction sauce and ocean crayfish and a potato dish****Wallmans dessert dishOld fashioned warm apple pie withflavoured Tahiti vanilla sauce Organic chocolate dripped macadamia nutsChocolate glazed crème CatalanDKK 345
MUSIC MENUCreamy Lobster bisque with a twist of cognac served with truffles and cauliflower puree*Tapas plateBaked Spanish croquettes with saffron emulsionCold smoked Nobel salmon with fried root of parsleyserved with a sugar glazed mustard vinaigretteWild boar á la dobe with pistachio and chives in Pedro Jimenez SherryRoasted Wallmans sausage on a confetti of borlotti beans, baby carrots and Chou rout cabbageServed with Bread and herb butter**Fish of the day with shellfish dumplingsServed with the seasons root vegetables and truffle sauce***Wallmans dessert dishOld fashioned warm apple pie withflavoured Tahiti vanilla sauce Organic chocolate dripped macadamia nutsChocolate glazed crème CatalanDKK 395
