LUNCH

Snacks

Green olives with citrus from Sicily // 35

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

Shiso and Löjrom (4 pcs) // 65

Dishes

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

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

Beetroot and butternut squash with blackcurrants and tagetes // 110

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

Theo Lunch Menu

4 courses // 325

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

Bread on Øland wheat from Kornby Mill with garlic and thyme

–

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

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 3 glasses // 225

Juice menu 3 glasses // 135

Filtered water ad libitum still or sparkling // pr. pers. 25

Theo Green Lunch Menu

4 courses // 325

Beetroot and butternut squash with blackcurrants and tagetes

Bread on Øland wheat from Kornby Mill with garlic and thyme

–

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 3 glasses // 225

Juice menu 3 glasses // 135

Filtered water ad libitum still or sparkling // pr. pers. 25