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