21. mar - 18. apr 2017


Menu 
 
Hake 
broccoli, organic buttermilk & mussels 
Chicken from Hopballemølle 
cucumber salad & juniper 
Apple 
salted caramel, pound cake & sweet gale schnapps 
325,- 
 
Menu with wine pairing  
520,- 
 
 
Vegetarian menu 
 
Salt baked kohlrabi 
burned hasselnut purée, organic buttermilk & broccoli 
 
Biodynamic jumbo beetroots from Birkemosegaard 
prune glace & organic goat cheese cream 
 
Apple 
salted caramel, pound cake & sweet gale schnapps 
 
275,- 
 
Menu with wine pairing  
470,- 
 
 
An evening at Väkst 
 
Let us pamper you with 
 
Aperitif 
Väkst menu with wine pairing 
Water & coffee 
 
595,- 
 
 
Á la carte 
 
Starter 
 
Hake 
broccoli, organic buttermilk & mussels 
90,- 
 
Veal sweetbread from Grambogaard 
grilled veal tounge, carrots, juniper & buckthorn 
95,- 
 
Tartare of cured veal 
potato & smoked creamed cheese 
95,- 
 
Main course 
 
Chicken from Hopballemølle 
cucumber salad & juniper 
190,- 
 
Baked cod 
browned butter. organic raw jerusalem artichokes, mustard seed & beetroots 
215,- 
 
Veal ribeye from Grambogaard 
porcini mushroom purée & nasturtium 
225,- 
 
Dessert 
 
Bette Kristian cow cheese 
gooseberry combot, finocchio & truffle 
75,- 
 
Caramelized pear compot 
jerusalem artichoke ice cream, browned butter, & warm chocolate sauce 
80,- 
 
Apple 
salted caramel, pound cake & sweet gale schnapps 
 
85,- 
 
Lunch menu  
 
Chicken from Hopballemølle 
cucumber salad & juniper 
Apple 
salted caramel, pound cake & sweet gale schnapps 
 
225,- 
 
Served with the á la carte menu between 12:00 - 3:00 pm