Winter Menu new EN2020-02-12T11:52:27+01:00
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Winter season

Winter season 2020: January 30th – February 23rd.

Kitchen’s opening hours:
January 30th
5 pm – 8 pm
January 31st – February 23rd
12 pm – 8 pm

WINTER PLATTER

Grøften’s herring with onion & capers, Fried filet of plaice with remoulade, Roastbeef with remoulade & crisp onion, Danish roast pork with pickled red cabbage, Danish meatball with pickled cucumber, Grøften’s creamy chicken salad with bacon

PLATTER de LUXE – MIN. 2 GUESTS

Mustard herring with onion & capers, Fried filet of plaice with remoulade, Cured salmon “gravlax” with mustard dressing, Hand-pealed seaboiled shrimps with mayonaise, Danish roast pork with pickled red cabbage, Danish meatball with pickled cucumber, Grøften’s creamy chicken salad with bacon, County brie with grapes

STARTERS

Potato soup

with crisp bacon, chives & croutons

Onion soup

served with gratinated cheese bread

80 g hand-pealed, sea-boiled shrimps

served with lemon & mayonnaise

Grøften’s cured salmon “gravlax”

with mustard dressing (sliced at the table)

Grøftens smoked salmon

with homemade cottage cheese (sliced at the table)

Roe of lumpfish

with toast, sour cream & red onions

Ceasar salad

with chicken, homemade croutons & parmasan

MAIN COURSES

Skipper’s lobscouse

– as much as you can eat. Mashed potato stew with beef.
Served with chives, beets & rye bread.

Wienerschnitzel

from viel with french frites, peas and gravy

200 g beef tenderloin

served with garnish, French fries & sauce béarnaise

300 g minced beef patty

with French fries

Groften’s shooting star

with 2 fried and 1 poached filets of plaice served on toast
with hand-peeled shrimps & thousand island dressing

French steak tartare

from Danish beef , seasoned with capers, fresh herbs,
cognac, mustard & tomato served with french fries & sauce tartare

Fish’n’chips

from cod with pea purée & sauce tatare

DESSERTS & CHEESES

Apple compote

with vanilla, macaroons, sweetened bread crumbs & cream

Vanilla ice cream

with fresh fruit & warm chocolate sauce

Ripened cheese

garnished with jellied soup, raw onion & sprinkles of rum

Fried Camembert

served with blackcurrant jam & a glas of blackcurrant rum

Platter of four cheeses

with homemade crispbread, compote & garnish