7. nov - 23. dec 2017
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Vækst menu 
 
Scallop 
Jerusalem artichoke & blue mussel 
pork tenderloin schnitzel fra Grambogård, 
vinaigrette & browned butter 
Cherry 
milk chocolate, skyr & walnut ice cream 
325,- 
 
Wine pairing 
 
Riesling Kabinet, Jean Baptiste, Rheinhessen, Tyskland 
Blauburgunder, Pinot Nero, Mezzan, Erste+Neue, Alto Adige, Italien 
Scheurebe, Beerenauslese, Zantho, Burgenland, Østrig 
 
195,- 
 
An evening at Vækst 
 
Apéritif, 3 course menu, 3 glass vine pairing, coffee & water 
 
595,- 
 
The classic 
 
Tartelette 
brill & pickled cauliflower 
Roasted veal ribeye 
creamy mushrooms  
Bluberries 
junket fromage 
 
425,- 
 
Wine pairing 
 
Côtes du Rhône, Les Abeilles, Colombo, Rhone, Frankrig 
“Nicolon” Barbera D`Alba, Negro, Piemonte, Italien 
Scheurebe, Beerenauslese, Zantho, Burgenland, Østrig 
 
205,- 
 
En aften på Vækst 
 
Apéritif, 3 course menu, The classic, 3 glass vine pairing, coffee & water 
 
695,- 
 
Vegetarian menu 
 
Jerusalem artichoke soup 
truffle, apple & jerusalem artichoke chips 
Organic beetroot 
black currant, mustard & fresh cheese 
Apple porridge 
caramel, apple sorbet & rose geranium 
 
325,- 
 
Wine pairing  
 
Riesling Kabinet, Jean Baptiste, Rheinhessen, Tyskland 
Blaufränkisch, Zweigelt, Heideboden, Andreas Gsellmann, Burgenland, Østrig 
Scheurebe, Beerenauslese, Zantho, Burgenland, Østrig 
 
195,- 
 
An vegetarian evening at Väkst 
 
Apéritif, 3 course vegetarian menu, 3 glass vine pairing, coffee & water 
 
595,- 
 
Cheese 
 
5 pcs. of Arla Unika cheeses 
 
150,- 
 
Cheese as dessert on the menu +100,-