- bread basket 6
hay smoked white, red ale beer, pine cranberry and walnut, seaweed focaccia, pumpernickle crisp-served with gin scented butter & onion-smaltz jam - seasonal pickle pot 5
fruits and vegetables - sausage 6
grilled dutch-style sausage with spiced vinegar - cheese toast 6
smoked raw aged sheep milk cheese, leeks, pine, country white - Smoked Oyster 9
juniper pickling juice, candied satsuma orange mignonette - roasted sunchokes 7
spicy mustard sauce
- spring pea Soup - fava, pea shoots, razor clam, guajillo chili oil, rugbRødn 13
- kalesalad - Pickled kumquat, sweet onions, caraway 8
- charredromaine - smoked curds, buttermilk-skyr, fried baby anchovy 11
- bitterballen - slow braised oxtail croquet, mustard relish 10
- hete bliksem 'hot lightning' - crisp fingerlings, bacon, apple, stroop syrup 8
SMØRREBRØD
(Danish open-faced sandwich)
- beet - genever, horseradish cream, farmhouse kaas 9
- onion smørrebrød - hen liver, farm churned butter, fleur de sel 12
- Gravlax - egg, cucumber, saffron buttermilk12
- market fish - Seasonal Garnish MP
- grilled slab bacon - anjou Pear, herbed honey mustard 11
- hen confit - radish, parsley, preserved lemon, espelette 13
- vandaag burger - Gouda, pickled onion, mayo 15
Chef Phillip Kirschen-Clark
