Lunch Menu W.24

Veal Bourguignon with accompaniments.

French fish stew with aioli croutons & fennel.

Gnocchi with spinach, creamy tomato sauce, and pecorino.

Chicken fillet, roasted corn sauce, green beans, and potato puree.

Gnocchi with spinach, creamy tomato sauce and pecorino.

Cured salmon with ramson cream, new potatoes, and spring vegetables.

Gnocchi with spinach, creamy tomato sauce and pecorino.

Chicken thigh schnitzel with thyme, roasted potatoes, capers, lemon butter, and green beans.

Gnocchi with spinach, creamy tomato sauce and pecorino.

Hand-peeled prawns with mayonnaise, egg, cucumber, dill, horseradish, and lemon, served on Danish rye bread.