THE FOOD

Tuesday – Saturday 18.00 – 21.00.

Unfortunately, we cannot accommodate dietary habits, diets or extensive allergies at our big 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.

ESSENCE, SPRING ’20
The very essence of Frederiksminde in small and bigger servings.

Apple juice with cabbage and herb oil
Vegetable pie
Winter leaks with sour cream, roasted leak oil and “Thybo” cheese
Jerusalem artichoke with grilled thyme
Zander from Tissø with smoked rice vinegar, coriander and fermented strawberry juice
Raw shrimps with caramelized cream, horseradish, apples and Jerusalem artichokes
Grilled bread with mussels, lamb heart, winter cabbage and summer pickles
Sourdough buns with butter
Veal tartare with smoked herb vinaigrette, ”Thybo” cheese, gherkins, grains and grilled savoy
Lumpfish roe with sauce made from sorrel, wheat grass and fermented kohlrabi
White cabbage with creme fraiche and freshly squeezed hazelnut oil
Celeriac with thyme, “Fyrtårns” cheese, preserved mushrooms and black currant branch oil
Chicken with ramson and grilled herbs
Local Sheep’s milk yoghurt with rhubarb, woodruff and lavender
Yoghurt and parsnips with chamomile, browned butter, “Gammel Dansk” and pollen
Rhubarb cake
Macaron with fermented raspberry and caramel with Jerusalem artichoke
“Isbåd” with black currant and cep

Food 1.500 DKK / Beverage pairing 1.400 DKK

ESSENCE OF MINDET
Sparkling wine / Water / Essence menu / Beverage pairing

3.000 DKK

SMALL ESSENCE MENU, SPRING ’20
Chef’s selection of servings from our big Essence menu.

Served Tuesday – Friday

Food 1.000 DKK / Beverage pairing 1.000 DKK

SMALL MENU, SPRING ’20
Snacks, sourdough bread and 3 courses

Served Tuesday – Friday

Celeriac with thyme, “Fyrtårns” cheese, preserved mushrooms and black currant branch oil
Chicken with ramson and grilled herbs
Yoghurt and parsnips with chamomile, browned butter, “Gammal Dansk” and pollen

595 DKK / Beverage pairing 500 DKK

VEGETARIAN MENU, SPRING ’20
Snacks, sourdough bread and 3 courses 

White cabbage with creme fraiche and freshly squeezed hazelnut oil
Celeriac with thyme, “Fyrtårns” cheese, preserved mushrooms and black currant branch oil
Yoghurt and parsnips with chamomile, browned butter, “Gammal Dansk” and pollen

Food 550 DKK / Beverage pairing 500 DKK

ADDITION OF CHEESE 
175 DKK