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

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 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