A taste of spring!
The fledgling spring gourmet menu consists of 5 dishes and fine wines, 1998 Château d'Yquem 1. Cru Classé, Sauternes to Terrine of foie gras de canard, 2004 Reserve de la Comtesse 2.Vin de Pichon-Lalande - Comtesse, Pauillac to Guinea fowl with sweetbreads and morels. Cava to Bisque of Danish lobster and smoked lumpfish tartare Chardonnay from Sonoma Vallay, the classic Tarte Tatin rich port wine from 1985. 
gourmet menu
Bisque of Danish lobster, lemon grass and garlic Cava Brut Duc de Foix - Spain smoked lumpfish tartare with broken eggs, herbs and sherry vinegar 2006 Chardonnay unoaked, Sebastiani, Sonoma Valley - California Terrine of foie gras de Canard with pepper and pickled green raisins 1998 Château d'Yquem 1.Cru Classé, Sauternes Crispy roasted guinea fowl breast with confit of thigh, morel and sweetbread sauce 2004 Reserve de la Comtesse 2.Vin de Pichon-Lalande - Comtesse, Pauillac - Bordeaux Classic Tarte tatin 1985 Colheita, Burmester Gourmet menu incl. wines kr. 850, -
