Important: We are more than happy to cook a 3 courses Bistro Menu. The menu has to be ordered minimum 1 day in advance, and we only serve the menu to all guests at the table.
Kale juice with sorrel and lovage
Pears in elderflower kombucha
Vegetables with fried lettuce emulsion
Romaine lettuce with chives vinaigrette and Kornly cheese
Cracker with fermented vegetables puré and yeast
Razor clam with Clara Fries, dill, horseradish and gooseberries juice
Raw shrimps with Baerii caviar, cream 50%, kohlrabi and poppy seeds oil
Pie with bleak roe, sheep’s milk cream and hazelnuts oil
Our bread
Grilled garden vegetables with thyme oil and 4-years-old Havgus cheese
Langoustine with tomatoes from the garden and miso
Wild mushrooms with dehydrated celeriac, kelp, thyme and preserved flower buds
Wild duck with fermented plums BBQ and black currant leaves
Sheep’s milk mousse with frozen apple kombucha and verbena
Black currant branches ice cream, wild blueberries, whey and beetroots
Plum leather and spruce
“Berliner” with cherries
Ceps and milk chocolate
THE “ESSENCE” OF FREDERIKSMINDE
Sparkling wine / Water / Essens menu / Beverage pairing / Coffee / Tea
DKK 3.500
SMALL ESSENCE MENU Chef’s selection of dishes from our big Essens Menu. Around 10-12 servings.
Food DKK 1.300 / Wine pairing DKK 1.000 / Juice pairing DKK 650 This is not served on Saturdays
THE WEEKDAY MENU, 3 COURSES (This is not served on Fridays and Saturdays. Groups of 6 persons+ excepted.)
Langoustine with spinach, cabbage, spicy tomato and lobster butter
Wild duck with fermented plums BBQ and black currant leaves
Black currant branches ice cream, wild blueberries, whey and beetroots
The food DKK 700 / Wine pairing DKK 500 / Juice menu DKK 250
SELECTION OF NORDIC CHEESE
DKK 175
(Groups of 6 persons +, will be seated in a separate room)
Unfortunately, we cannot accommodate dietary habits, diets or extensive allergies at our Essence menu.
It is possible to get a smaller selection from our Essence menu for example without meat, fish or gluten.
For questions, please contact the reception.
The wine list contains bottles ranging from big classic winemakers to small and edgy producers making wines with attitude and completely without sulfur. Our cellar is filled with wines from small winemakers who create wine with heart and in the deepest respect for the nature that surrounds us. Most are organic, biodynamic or natural.
Our restaurant manager are creating a wine pairing that extends dining experience and gives you a unique view of what food and wine can do when properly put together.
We are not afraid to take chances when assisting the kitchen in creating your evening.
With keywords like terroir and harmony, we have created a wine menu that challenges the classic taste, and where the wine connoisseurship of the individual product plays an important role in the marriage between the food and the wine.
Our wine is an independent experience that, in close interaction with the food, creates memorable moments.
