SNACKS
- WILDBOAR CROQUETTES Lime-crusted braised wild boar, rousong & Sichuan pepper sauce 65,-
- ARANCINI parmesan crusted rice balls, pickled beetroot & chives 65,-
- OYSTER soy sauce, chilli & pickled shallot             1 or 6 35,- // 160,-
A LA CARTE
(WE RECOMMEND 3-4 COURSES PER PERSON)
- WILD SHRIMPS with avocado, tomato & coriander                                                                                                                       125,-
- VERBENA POACHED SALMON  chilli pickled beets, rice crackers & grilled lemon                                                   120,-
- SALSIFY (VEGET.)  egg yolk, nasturtium & blue cheese                                                                                                                 115,-
- DANISH SQUID with Iberico ham & black aioli                                                                                                                               125,-
- STEAK TARTARE sweet potato chip, chimichurri & smoked marrow                        125,-
- CREAM OF ONION (VEGET.) bbq miso leek, burnt onion mayonnaise & pickles                                                                      105,-
- VEAL RIBS with smoked cabbage, red onion, bourbon & Jerusalem artichoke fries                                                               130,-
- RIBEYE with chestnuts, celeriac & truffle jus       145,-
A LA CARTE MAIN COURSES
- BRANDADE COD LOIN, steamed kale, herb oil & dashi velouté  220,-
- BEEF BEARNAISE tomato, confit potato & shiitake bearnaise      240,-
CHEESE & DESSERTS
- 3 CHEESES with crispy bread, pear braised in portwine & poached walnuts  105,-
- ALMOND BISCUIT & PANACOTTAÂ with plums, beets, pears & burnt white chocolate 95,-
MENU
(ordered by the whole table)
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- 5 SERVERINGER – chef’s choice (can be vegetarian)                                                     450,-
- WINE PAIRING Â 395,-
-  7 SERVINGS – chef’s choice                                575,-
- WINE PAIRING 550,-
- (WATER AD LIBITUM 25,- PER PERSON)
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our dishes are portioned in such way that we recommend 3-4 courses for a full dinner
For info: kontakt@restaurantkul.dk