Halloween season

Oct. 11th – Nov. 3rd 2019

Warm dishes are served:
Sun-Thu at 12 pm-9 pm, Fri-Sat at 12 pm-9.30 pm.

Desserts are served:
Sun-Thu at 12 pm-9.15 pm, Fri-Sat at 12 pm-9.45 pm.

JUBILEE MENU

Starter: Pickled herring speciality served w/ rye bread and a glass of aquavit.
Main: Lobscouse (beef and vegetable stew) ad libitum. Served w/ chives, beetroot, and rye bread

HALLOWEEN PLATTER

Grøften’s herring
Fried filet of plaice w/ remoulade
Roastbeef w/ potato salad
Roast pork w/ pickled red cabbage
Danish meatball w/ pickles
Grøften’s creamy chicken salad w/ bacon

HALLOWEEN PLATTER DE LUX (MIN. 2 COVERS), PRICE PR. PERSON

Herring in curry sauce
Fried filet of plaice w/ remoulade
Grøften’s gravad lax w/ mustard dressing
Hand-peeled and sea-boiled Greenlandic shrimp w/ mayo
Roast pork w/ pickled red cabbage
Danish meatball w/ pickles
Grøften’s creamy chicken salad w/ bacon
Brie

THE ULTIMATE DANISH SELECTION (MIN. 2 COVERS), PRICE PR. PERSON

2 kinds of herring
Fried filet of plaice w/ remoulade
Smoked salmon
Beef tartar from top round w/ pickles
Warm Danish liver paté w/ bacon and mushrooms
Tenderloin steaks of pork w/ fried onion
Traditional Danish roast pork w/ pickled red cabbage
Grøften’s creamy chicken salad w/ bacon
2 cheeses

STARTERS

Pumpkin soup

Thickened with cream, served with pumpkin seeds, hazelnuts, and hazelnut oil

Potato Soup

with crisp bacon and croûtons

Onion soup

served with gratinated bread

Roe of lumpsucker

with toast, sour cream, and red onions

Hand-pealed and sea-boiled Greenlandic shrimp

served with lemon

Grøften’s gravad lax, carved at your table

with mustard dressing

Smoked salmon, carved at your table

with smoked cream cheese

Caesar salad

inner filet of chicken, croutons, parmesan cheese

Mixed salad

with seasonal greens, tomato, mozzarella, and fresh herbs

MAIN COURSES

Grøftens shooting star

2 fried and 1 poached filets of plaice with hand-peeled and sea-boiled Greenlandic shrimps and red dressing

Baked Atlantic Ocean salmon

served with parsnips, parsnip purée, and pommes macaire

Vegetarian dish of the season

please ask your waiter

French steak tartare

from Danish beef top round. Seasoned with capers, fresh herbs, cognac, mustard, and tomato. Served with fries

200 g Hamburger steak

with peas, pickles, french fries, and home-made sauce béarnaise

200 g beef tenderloin

with garnish of the season, french fries and sauce béarnaise

Whole-roasted tenderloin of beef 250 g*/cover (min. 2 covers)

carved at your table. Served w/ home-made sauce béarnaise, red wine sauce, French fries, asparagus w/ bacon, and baked onion (preparation time min. 30 min.)
*Extra meat: 100 kr. pr. 100 g, only applicable to the whole-roasted tenderloin

Wiener schnitzel

Veal with peas, pommes sautées, capers/herring, fresh horseradish, and gravy

Skipper´s lobscouse

as much as you can eat. Served with chives, beetroot, and rye bread

Braised shank of lamb

served with mashed potatoes, carrots, red wine sauce, and garlic confit

Roast pork with red cabbage

served with boiled potatoes, reast pork gravy thickened with cream, and crisps

DESSERTS AND CHEESE

Traditional Danish apple dessert

apple compote with vanilla, macaroons, sugared bread crumbs, and whipped cream

Coupe Danmark

vanilla ice cream with fresh fruit and warm chocolate sauce

Fried Camenbert & blackcurrant rum

crisp on the outside and soft in the middle. Served with blackcurrant jam and a glas of blackcurrant rum

CAKES

Jacob’s Sarah Bernhard

served on almond macaroon and with berries

Petit fours

from Aalborg Chocolate – please ask your waiter for the selection of the day

Homemade traditional Danish marzipan cake

with nougat and dipped in dark chocolate

Coconut top

dipped in dark chocolate

Denmark’s best rum ball

from the island of Funen

Halloween menu