SMØRREBRØD
In our childhood home, one of the highlights was Sunday lunch at grandma’s with all kinds of herring and cold cuts.
Smørrebrød is, to us, a beacon of Danish gastronomy.
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Slices of potato and egg, pickled sprat, shallots, chives, and capers, along with mayonnaise.
Our personal favorite. I wonder if it goes well with schnapps? -
Shredded chicken and mushrooms in a creamy mayonnaise sauce, topped with
crispy skin and bacon. You decide whether to serve it on rye bread or toasted sourdough bread. -
We coat it in panko breadcrumbs, deep-fry it, and serve it on rye bread.
Choose whether you want it with our homemade remoulade or with shrimp and dill mayonnaise. -
Hand-peeled shrimp on toasted brioche with lemon mayonnaise and dill. It doesn’t get any more
Danish than a shrimp toast at Tivoli.
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Our classic hand-mixed beef tartare with green salad, French fries, and tartar sauce.
We mix it with shallots, horseradish, capers, coarsegrained mustard, and herbs. -
Created by Caesar Cardini in 1924 in Mexico. Fresh romaine lettuce tossed with our rich dressing, croutons, and plenty of shaved Parmesan.
Add crispy chicken nuggets + 60
STARTERS
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With heirloom tomatoes, basil and pistachios.
This soft, creamy Italian cow’s milk cheese is served with juicy, multicoloured tomatoes and a crunchy nut crumble. -
Tender veal, sliced paper-thin, topped with a flavourful cream sauce made with tuna, capers and anchovies.
An Italian classic. Give it a go! -
With chantarelles & seasonal mushrooms. Can you feel the autumn coming?
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With hand-peeled shrimp, lettuce, tomato, avocado and our homemade cocktail sauce.
The classic that refuses to go out of fashion. The 70s and Thousand Island dressing are here to stay.
MAINS
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With sage butter, spinach, morels, Parmesan, and chopped walnuts.
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Steamed mussels in a creamy sauce made from white wine and herbs, served with crispy French fries.
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Served with french fries and dip. Beef patty just the way we like it, beer-braised onions, pickled cucumbers, and our special burger sauce.
Cooked medium or well done. Can also be made with a vegetarian patty. -
Our Italian chef has worked his magic with shellfish and pasta.
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Served with French fries, glazed carrots, and béarnaise sauce.
Served medium or well done.