Our dinner menus are all made with seasonal vegetables and ingredients based on the current seasons.
It’s always possible to find a menu that suits everyone, as we offer both café menus, children’s menus, and à la carte options.
We offer a sharing menu that provides a fantastic dining experience, served in several courses, and it requires ample time to enjoy the full experience. Therefore, we recommend that everyone at the table chooses the menu.
We wish everyone a fantastic experience, and to ensure no one waits more than the approximately 20 minutes it takes our kitchen to prepare the food, it is necessary for tables of more than 8 people to pre-order menus.
Our concept is great food in a relaxed atmosphere.
DINNER
Starters
WHITE ASPARAGUS – 120
Poached white asparagus, langoustine sauce, green curry oil, and cress.
CURED SALMON – 120
Cured salmon with crisp salad greens, radishes, toasted buckwheat, and a traditional creamy dressing with rose hips.
SUMMER LEEKS – 120
Steamed and grilled leeks, elderflower vinaigrette, Danish organic coppa, and grated Havgus cheese.
Main Courses
RIBEYE – 305
Medium-cooked ribeye steak, pepper sauce, green asparagus, wild garlic capers, and fries.
ROASTED HOPBALLE MØLLE CHICKEN – 205
Roasted boneless chicken thigh from Hopballe Mølle, potatoes tossed in butter and herbs, butter and chicken stock sauce, rhubarb compote, and pickled cucumbers.
HAKE – 205
Baked hake, light and airy sauce with Ingrid peas, lovage, and butter, new potatoes with green asparagus, elderflower, and herbs.
SMAGSHUSET’S STJERNESKUD – 185
Crispy fried fish fillet, shrimp tossed with lemon and herbs, dill mayonnaise, cured salmon, fresh salad, and lemon.
CHEESEBURGER – 185 (CAN BE MADE VEGETARIAN)
Locally sourced beef from Laasbækgaard, lettuce, Comté cheese, pickled cucumbers, and spiced tomato mayonnaise.
Served with fries and aioli.
Sides
Fries with aioli – 50
Small salad with elderflower vinaigrette – 50
Bread and butter – 35
Desserts
Gâteau Marcel – 85
Served with whipped crème fraîche, white chocolate, and strawberries.
Ice Cream Dessert – 95
Served with rhubarb compote.