2 – 3 course menus

Indulge your guests with a historical menu as it would have been served in 1864, 1927 or 1974 – or an exquisite menu with the best produce of the season.

Menu from 1864


First courses

“Bakskuld” – dried, smoked flatfish – with scrambled eggs and whole rye bread

or
Smoked pork belly on barley porridge with green peas, butter and a touch of brandy

Main course
‘Kjød I Kaal’ – braised meat with gravy, glazed cabbage and boiled root vegetables

Dessert
Pancakes made of oats with honey and berries

2 courses per person DKK 285
3 courses per person DKK 385

Menu from 1927


First course

Steamed flounder with salmon cream and herb salad

Main course  
The best from the pig with gravy, boiled potatoes, vegetables of the season and
herbs from the garden

Dessert
‘Rødgrød’ – Red berry pudding with vanilla cream

2 courses per person DKK 285
3 courses per person DKK 385

Menu from 1974


First course

Shrimp cocktail with iceberg lettuce, black roe and red dressing

Main course
Medium rare beef with red wine sauce, potato wedges and a green salad with cream/lemon
dressing

Dessert
Lemon mousse with whipped cream

2 courses per person DKK 285
3 courses per person DKK 385

January – April


First courses

  • Rimmed salmon, roe, croutons of “Struer” bread, hay-baked celery, pickle juice, sauce of fermented celery and dill
  • Scallop fried with sesame seeds, shrimps, crudité of cauliflower, clam sauce with buttermilk and bronze fennel
  • Smoked duck breast, pickled red onions, lingonberries, mustard cream, nuts and baby lettuces
  • Grilled leek, spring onion, seaweed salad, hazelnut and pickled lemon sauce


Main courses

  • Veal fillet cooked with thyme and black trumpet mushrooms, celery purée, cabbage leafs and gravy
  • Pork neck glazed in mead and honey, carrot purée, pickled carrots, potatoes and rosemary sauce
  • Cockerel with fried mushrooms, potatoes in browned butter, walnuts and thyme sauce
  • Back of cod with dill, baked pumpkin, fried samphire, spinach purée and celery sauce



May – August


First courses

  • Rimmed salmon, roe, croutons of “Struer” bread, green asparagus, pickle juice, sauce of cucumber and cress
  • White fish, shrimps, turnips, buttermilk sauce and bronze fennel
  • Marinated top round beef, new onions, white asparagus, bread cream and baby lettuces
  • Grilled little gem salad, salted egg yolk and herb sauce with Indian cress


Main courses

  • Veal fillet with thyme, mushrooms, new cabbages, roots, potatoes with lovage and gravy
  • Pork neck glazed in mead and honey, carrot purée, peas, new potatoes with wild garlic and port sauce
  • Cockerel with rhubarb compote, cucumbers, new potatoes with parsley, baby root vegetables and thyme sauce
  • Mullet with garden greens, herb sauce and berries
  • From May 16th – July 15th: Venison glazed in mead and honey, carrot purée, peas, new potatoes with wild garlic and port sauce (Addition of DKK 30 per person)


Desserts

  • Trifle scented with herbs of our garden, red berries and almond cream
  • Red berry pudding with elderflower cream and croquant
  • Danish cheeses with something sweet and something crispy

2 courses per person DKK 285
3 courses per person DKK 385


September – November

Menus for September, October and November comes later in the year

December

Our Christmas menu comes later in the year


Extra purchases to menus


Coffee and tea with something sweet

Coffee or tea, per person         DKK   45
Coffee or tea with our bakers vanilla and almond cookie, per personDKK   60
Coffee or tea with miniature Sarah Bernhardt cake and
“kransekage” – Danish almond confection cake, per person

DKK   75
Cognac/liquor with the coffee, per personDKK   45
     
     
Late night snack

Open-faced sandwich with salami, per personDKK   75
Chicken and curry soup, per personDKK   75
Danish “pølsebord”with two types of salami and two types of cheese, per person DKK   85
Denmark’s oldest hot dog stand - build your own hot dog, per personDKK 115


The hot dog stand can be ordered for selected locations – ask for more 



To book an event please contact our booking department on +45 41850844 (between 10am and 2pm Monday to Friday) or on booking@dengamleby.dk