Lunch buffet to 31/3

Lunch buffets are available until 31st of March 2024.

Lunch Buffet 1

Cold Dishes

Beet herring with coriander

Hand-peeled Skagerrak shrimps with homemade mayo and lemon

Beef salad with crispy vegetables in creamy sesame dressing

Nut-marinated baked roots, vegan mushroom cream, fried oyster mushrooms and puffed buckwheat

Red cabbage salad with wheat berries, raisins and nuts

Lentil salad with celery, bell pepper and mustard dressing

Mixed seasonal salad

3 types of Danish cheese with homemade garnishes and crackers

Baker's sweet treats, desserts, cakes and pies

Homemade rye bread, bread and organic butter

Warm Dishes

Butter chicken with roasted chickpeas

Herb-baked fish from sustainable fisheries and rustic ratatouille

Hash with béarnaise sauce

Vegan chili sin carne and soured plant-based "crème fraiche"

Lunch Buffet 2

Cold Dishes

Asian and horseradish herring

Fish and seafood salad with sour cream, kaffir lime and dill

Caesar salad with marinated chicken and homemade croutons

Cold vegan pumpkin shot with apple, chili and pumpkin seed sprinkle

Quinoa and lentil salad with beans and chili

Beet salad, beet leaves, nuts and pickled dark berries

Mixed seasonal salad

3 types of Danish cheese with homemade garnishes and crackers

Baker's sweet treats, desserts, cakes and pies

Homemade rye bread, bread and organic butter

Warm Dishes

Baked fish terrine, fried vegetables, seaweed and white wine cream

Tartlet with chicken fricassee and greens

Braised veal breast, baked root vegetables and glaze

Vegan curry dish with plant bites

Lunch Buffet 3

Cold Dishes

Red herring with tomato and pickled cucumber

Picked white fish from sustainable catch with caper cream, pickled onions and herbs

Vegan "chicken salad" with apple, plant-based bacon, plant bites, mushrooms, carrots and vegan mayo

Fyn Coppa with scrambled eggs, thyme and grilled borretane onions

Green Waldorf-style salad

Red couscous salad with tomato and grilled bell pepper

Mixed seasonal salad

3 types of Danish cheese with homemade garnishes and crackers

Baker's sweet treats, desserts, cakes and pies

Homemade rye bread, bread and organic butter

Warm Dishes

Panko-breaded flatfish from sustainable catch with rustic remoulade

Pork tenderloin from Fyn's welfare pig, pearl barleyotto and pickled tomatoes

Wild ragout from Holckenhavn with red wine and mushrooms

Baked root vegetables with crushed hazelnuts and honey vinaigrette