Wedding

Summery farm fish

Starter
Charcoal-grilled pointed cabbage served with pistou cream and a touch of cold-pressed honey oil

Main course
Herb marinated white farm fish with delicate potatoes and baked farm primroses, accompanied by smooth beurre blanc and wild garlic oil

Dessert
Summery Tiramisu with strawberries from the farm and creamy chocolate ganache

Culinary wild game experience

Starter
Toasted toast with hot smoked farm fish with a creamy mayonnaise topped with cocktail capers

Main course
Herb marinated fallow deer in a perfect match with silky root vegetable puree, game gravy and raw berries

Dessert
Elegant Tarte Tatin with caramelised pear and elderflower infused cream cheese

Lamb with a fusion of flavours

Starter
Salmon tartare with creamy misomajo, fried rice and tangy pickled radish

Main course
Rack of lamb covered in crispy pistachio, accompanied by a silky root vegetable puree, and red wine sauce

Dessert
Mascarpone Swiss with fresh strawberries from the farm, oat flakes, spiced with cardamom

Mediterranean-inspired sea bass

Entrance
Our own Toast Skagen complemented with engraved egg yolk and finely chopped red onion

Main course
Butter grilled sea bass with roasted almond potatoes and a flavourful miso and sesame aioli

Dessert
Tusenbladsbakelse, a thin crispy puff pastry cake combined with soft pistachio cream

Vegetarian flavour tour

Starter
Brioche Crostini with mascarpone and salt-picked strawberries from the farm

Main course
Slow-baked celeriac with flavoursome miso pistou, smoky oyster slices and a fresh yuzu reduction

Dessert
Delicious apple and pistachio tartlet with a touch of cinnamon and creamy matcha mascarpone

Optional extras

Wedding cake: (example) rhubarb and strawberry cake with compote, mousse and vanilla cream on cardamom bases

Hot wrap: charcoal grilled sausage with kimchi coleslaw, pickled chilli and coriander from the farm

Sustainability

Menus may be adjusted according to the availability of fresh ingredients and local specialities. We care about the environment and sustainability and therefore prefer to use organic, KRAV-labelled and farm fish and game.

The chef, pastry chef and gardener work together to offer culinary experiences with the best seasonal ingredients. A lot of vegetables, fruit, berries and herbs come from our own garden. The meal is accompanied by carefully selected drinks.