DINNER

Theo Menu

7 servings // 425

All 3 snacks per person // +75

Add a glass of bubbles // +100

Theo’s signature tatar on raw beef from Himmerland with pickled mushrooms, romesco, mushroom dust and toasted yeast

Stracciatella from La Treccia with 10 year plum balsamic and endive

Salted cod with yuzu kosho, kohlrabi, coriander and white currants

Bread on Øland wheat from Kornby Mill with garlic and thyme

Grilled langoustine on juniper with carrots, ginger and hazelnuts

Haddock fried on bread with winter spinach, blue mussels and sauce on chives

or

Grilled ribeye with beetroot, hot spices and pepper sauce // + 100

Pear with salted caramel foam and ice cream on dark chocolate and hazelnuts

Wine menu 4 glasses // 325

Juice menu 4 glasses // 175

Theo “Green” Menu

7 Green Servings // 425

Stracciatella from La Treccia with 10 year plum balsamic and endive

Beetroot and butternut squash with blackcurrants and tagetes

Thin slices of kohlrabi with with yuzu kosho, coriander and white currants

Bread on Øland wheat from Kornby Mill with garlic and thyme

Carrots, ginger, hazelnuts and juniper berries

Fried cauliflower with sumac, coarse spinach and sauce on North Sea cheese

Cherry sorbet with pickled cherries, baked milk chocolate and cream anglaise on tonka beans

Wine menu 4 glasses // 325

Juice menu 4 glasses // 175

Snacks

Green olives with citrus from Sicily // 35

Fried oyster mushrooms with hoisin and lime (4 pcs.) // 65

Shiso and Löjrom (4 pcs) // 65

Appetizers

Bread on Øland wheat from Kornby Mill with garlic and thyme // 45

Salted cod with yuzu kosho, glass cabbage, coriander and white currants // 85

Stracciatella from La Treccia with 10 years plum balsamic and endive // 75

Theo’s signature tatar on raw beef from Himmerland with pickled mushrooms, romesco, mushroom dust and toasted yeast // 110

Grilled virgin lobster with carrots, ginger and hazelnuts // 125

Main courses

Fried cauliflower with sumac, coarse spinach and sauce on Western cheese // 185

Haddock fried on bread with winter spinach, blue mussels and chive sauce // 185

Grilled ribeye with beetroot, hot spices and pepper sauce // 285

Desserts

Pear with salted caramel foam and ice cream on dark chocolate and hazelnuts // 100

Cherry sorbet with pickled cherries, baked milk chocolate and tonka bean creme anglaise // 100