Menu 1. apr - 22. jun 2019

FORRETTER
Tatar med grønne asparges, lys æblepuré, syltede skalotteløg, crudité, dild, æbletern, hasselnød, muslingefløde og grøn olie

Friteret torsk med rapsoliemayo, kartoffelchips, radise, karse, østersvinaigrette, brødkrumme, syltede rødløg og sherryeddike

Ravioli med friskost, karotter, syltet gulerod, karamelliseret hvidløg, mandel, brunet smør, syltet citron og friteret salvie (vegetar)

HOVEDRETTER
Skærising med hvide asparges, persille, syltede tyttebær, aspargescrudité, brunet smør, kapers og dild

Ribeye af kalv med grillede nye løg, syltede løgskaller, ramsløgskapers, løgpuré, timian og rødvinssauce + 35,-

Spidskål med couscous, glaseret rosenkål, grønne asparges, rygeost, blodgrapevinaigrette og dild (vegetar)

- Alle hovedretter serveres med kartofler á part

DESSERTER
3 oste med salt, sødt og sprødt + 25,-

Koldskål med friske og frysetørrede hindbær, havrecrumble, coulis og vaniljeis

Rabarber med hvid chokoladecreme, yoghurtsorbet, krystalliseret chokolade og syltet rabarber

Teaterkælderens isdessert med sorbet og iscreme med frisk frugt

2 retter kr. 289,-
3 retter kr. 359,-
3 retter og ost kr. 464,-


BØRNEMENU
Til børn under 12 år
Kalvesteak
Grøntsager, kartoffel og rødvinssauce
Isdessert
Med frisk frugt
2 retter kr. 189,-
Hovedret kr. 139,-


13. februar - 31. marts

STARTERS

Cured salmon
Artichoke crudité, eggplant caviar, almond and capers

 

Terrine of pig shank
Pickled carrot, walnut, apple and mustard seed

 

Ravioli (V)
Fresh cheese, Jerusalem artichoke purée, caramelized garlic, hazelnut, sage and butter


MAIN COURSE

Baked cod
Grilled celeriac, mushroom, apple, horseradish,

parsley and mussel etuvée

 

Braised lamb shank
Saffron fennel, parsnips purée, apricot, pickled onion and lamb gravy

 

Carrot confit (V)
Butterbean purée, lingonberries, capers and capers

 

Additional

Truffle + 75,-

All main courses are served with potato á part


DESSERTS

3 cheese
Pickled apricot, olive and crackers +25,-

 

Braised pineapple
Dark rum, hazelnut praline, oat crumble, toffee and vanilla ice cream

 

White chocolate mousse
Burned meringue, crystalized chocolate and blood orange sorbet

 

2 course meal dkk. 289,-

3 course meal dkk. 359,-


PHANTOM MENU

Hake
Lumpfish roe, apple purée, radish, pickled shallots, crumble, cress and smoked cheese siphon

 

Beef filet
Butterbean purée, shallots confit, salsify, thyme and truffle sauce

 

“Tarte au chocolat”
White chocolate, puff pastry and blackberry sorbet

 

3 course meal dkk. 389,-

 

Menu 1. april - 22. juni

STARTERS

Tatar
Asparagus, apple purée, pickled shallots, dill,

hazelnut, mussel cream and green oil

 

Fried cod
Rapeseed oil mayo, chips, radish, cress, oyster vinaigrette,

pickled red onion and sherry vinegar

 

Ravioli
Cream cheese, carrots, caramelized garlic, almonds, browned butter, pickled lemon and sage (vegetarian)

 

MAIN COURSES

Dab
Asparagus, parsley, pickled lingonberries,

browned butter, capers and dill

 

Ribeye of veal
Grilled and pickled onion, rams capers, onion purée,

thyme and red wine sauce + 35,-

 

Cabbage
Couscous, glazed Brussel sprouts, asparagus, smoked cheese, blood orange vinaigrette and dill (vegetarian)

 

DESSERETS

Buttermilk soup
Fresh and freeze dried raspberries, oat crumble,

coulis and vanilla ice

 

Rhubarb
White chocolate cream, yoghurt sorbet,

crystalized chocolate and pickled rhubarb

 

“Teaterkælderens” ice cream
Served with fresh fruit

 

3 cheese
Salt, sweets and crackers + 25,-

 

2 courses 289,-

3 courses 359,-

 

Menu 1. apr - 22. jun 2019

FORRETTER
Tatar med grønne asparges, lys æblepuré, syltede skalotteløg, crudité, dild, æbletern, hasselnød, muslingefløde og grøn olie

Friteret torsk med rapsoliemayo, kartoffelchips, radise, karse, østersvinaigrette, brødkrumme, syltede rødløg og sherryeddike

Ravioli med friskost, karotter, syltet gulerod, karamelliseret hvidløg, mandel, brunet smør, syltet citron og friteret salvie (vegetar)

HOVEDRETTER
Skærising med hvide asparges, persille, syltede tyttebær, aspargescrudité, brunet smør, kapers og dild

Ribeye af kalv med grillede nye løg, syltede løgskaller, ramsløgskapers, løgpuré, timian og rødvinssauce + 35,-

Spidskål med couscous, glaseret rosenkål, grønne asparges, rygeost, blodgrapevinaigrette og dild (vegetar)

- Alle hovedretter serveres med kartofler á part

DESSERTER
3 oste med salt, sødt og sprødt + 25,-

Koldskål med friske og frysetørrede hindbær, havrecrumble, coulis og vaniljeis

Rabarber med hvid chokoladecreme, yoghurtsorbet, krystalliseret chokolade og syltet rabarber

Teaterkælderens isdessert med sorbet og iscreme med frisk frugt

2 retter kr. 289,-
3 retter kr. 359,-
3 retter og ost kr. 464,-


BØRNEMENU
Til børn under 12 år
Kalvesteak
Grøntsager, kartoffel og rødvinssauce
Isdessert
Med frisk frugt
2 retter kr. 189,-
Hovedret kr. 139,-


13. februar - 31. marts

STARTERS

Cured salmon
Artichoke crudité, eggplant caviar, almond and capers

 

Terrine of pig shank
Pickled carrot, walnut, apple and mustard seed

 

Ravioli (V)
Fresh cheese, Jerusalem artichoke purée, caramelized garlic, hazelnut, sage and butter


MAIN COURSE

Baked cod
Grilled celeriac, mushroom, apple, horseradish,

parsley and mussel etuvée

 

Braised lamb shank
Saffron fennel, parsnips purée, apricot, pickled onion and lamb gravy

 

Carrot confit (V)
Butterbean purée, lingonberries, capers and capers

 

Additional

Truffle + 75,-

All main courses are served with potato á part


DESSERTS

3 cheese
Pickled apricot, olive and crackers +25,-

 

Braised pineapple
Dark rum, hazelnut praline, oat crumble, toffee and vanilla ice cream

 

White chocolate mousse
Burned meringue, crystalized chocolate and blood orange sorbet

 

2 course meal dkk. 289,-

3 course meal dkk. 359,-


PHANTOM MENU

Hake
Lumpfish roe, apple purée, radish, pickled shallots, crumble, cress and smoked cheese siphon

 

Beef filet
Butterbean purée, shallots confit, salsify, thyme and truffle sauce

 

“Tarte au chocolat”
White chocolate, puff pastry and blackberry sorbet

 

3 course meal dkk. 389,-

 

Menu 1. april - 22. juni

STARTERS

Tatar
Asparagus, apple purée, pickled shallots, dill,

hazelnut, mussel cream and green oil

 

Fried cod
Rapeseed oil mayo, chips, radish, cress, oyster vinaigrette,

pickled red onion and sherry vinegar

 

Ravioli
Cream cheese, carrots, caramelized garlic, almonds, browned butter, pickled lemon and sage (vegetarian)

 

MAIN COURSES

Dab
Asparagus, parsley, pickled lingonberries,

browned butter, capers and dill

 

Ribeye of veal
Grilled and pickled onion, rams capers, onion purée,

thyme and red wine sauce + 35,-

 

Cabbage
Couscous, glazed Brussel sprouts, asparagus, smoked cheese, blood orange vinaigrette and dill (vegetarian)

 

DESSERETS

Buttermilk soup
Fresh and freeze dried raspberries, oat crumble,

coulis and vanilla ice

 

Rhubarb
White chocolate cream, yoghurt sorbet,

crystalized chocolate and pickled rhubarb

 

“Teaterkælderens” ice cream
Served with fresh fruit

 

3 cheese
Salt, sweets and crackers + 25,-

 

2 courses 289,-

3 courses 359,-