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Eat

—  Lunchmenu —

12.00-16.00
 

 

Miss Barner’s lunch plate


Miss Barner’s herring specialty with lard, capers and onions
Egg and shrimp with mayonnaise and roe
Butter-fried fillet of plaice with lemon and homemade remoulade
Homemade chicken salad with roasted mushrooms and bacon
Fried meatballs with pickled cucumber and pickled beetroot
Roast pork loin with homemade pickled red cabbage
Danish organic cheese from Thise Dairy, radishes on the side

(min 2 pers.) - per person 

239,-



Herring

—  Assorted herrings  —
Chef’s choice of 4 different herrings
with rye bread, lard, capers, and onions
98,-


—  Marinated herring —
with rye bread, lard, capers, and onions
64,-


—  Curry herrings —
from our own recipe with boiled eggs, rye bread,
lard, capers, and onions
69,-


—  Pickled herrings from Christiansø —
served with rye bread, lard, capers, onions,
and egg yolk (not pasteurized)
74,-


—  Miss Barner’s herring specialty —
lavet på bl.a. dild, æble og Porsesnaps.
Serveres med rugbrød, fedt, kapers og rødløg
69,-


Fish & shellfish

—  “Shooting star” —
served on toasted bread with butter-fried
and steamed fillets of plaice,
shrimp, asparagus, lemon, roe,
and homemade dressing
139,-


—  Butter-fried fillet of plaice —
on rye bread with lemon and
homemade remoulade
84,-


—  Butter-fried fillet of plaice —
on rye bread with shrimp, lemon,
lumpfish roe, and mayonnaise
99,-


—  Smoked eel —
on rye bread with warm scrambled
eggs, and freshly cut chives
119,-


—  Shrimp on toasted bread —
served with lemon, lumpfish roe,
and mayonnaise
  89,-


—  Egg and shrimp —
on rye bread with freshly cut cress, 
lemon, lumpfish roe, and mayonnaise
  79,-

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—  Cold Classics —

—  Miss Barner’s aquavit favourite – “Snapsemad” —
Rye bread with potato, egg, tomato, bacon, boneless herring,
freshly cut chives, and curry mayonnaise
74,-


—  Potatoes on rye bread —
served with freshly cut chives,
onions, bacon, and mayonnaise
64,-


—  Homemade chicken salad —
with roasted mushrooms, bacon, and your choice of
toasted white bread or toasted rye bread
74,-

—  Classic beef tatare (veal) —
on rye bread with capers, pickles, onions, freshly shredded horseradish,
and egg yolk (not pasteurized)
104,-


—  Roast beef —
on rye bread with freshly shredded horseradish, soft onions, home-stirred remoulade, and cucumber salad
74,-

 

 

 —  Warm dishes —

— Patty shells —
with country chicken in asparagus sauce with freshly chopped parsley
79,-


—  Fried meatballs with homemade potato salad —
served with pickled cucumber and pickled beetroot
79,-


—  Roast pork loin —
on rye bread served with pickled cucumber and homemade pickled red cabbage
79,-


—  Calf’s liver — 
served with roasted bacon and mushrooms, tomatoes, soft onions and pickled cucumber
99,-


—  “Pariserbøf”. Toast with fried beef tartare (300 g) —
with capers, pickles, onions, pickled beetroot, freshly shredded
horseradish, and egg yolk (not pasteurized).
139,-

 

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 —  Cheese —

—  Cheese —  
Assorted cheeses 
3 different kinds of Danish organic cheese,
served with biscuits, radishes, and candied walnuts
79,-


—  Aged cheese —
on rye bread with lard, onions, radish, hot mustard,
consommé aspic, and Hansen rum
79,-


—  Fried camembert —
served with toasted bread and blackberry jam
69,-

 —  DESSERT  —

—  Coupe Denmark —
Vanilla ice cream with wafers, chocolate sauce, and whipped cream
64,-


—  Banana split —
with Neapolitan ice cream, whipped cream,
and chocolate sauce. (flambéd in Grand Marnier +20)
74,-


—  Stewed red berry fruits with cream —
64,-


—  Old fashioned apple stew —
with crushed macaroons, whipped cream, and homemade jam
69,-

 
 
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—  Evening Menu —

17.30-22.00
 

Regitze Barner’s Favourites

—  Shrimp cocktail — 
from the classic Danish recipe. Served with white bread

—  Rump roast of beef —
with haricot verts, caramelized pearl onions, lingon-berries, brown sauce, and boiled potatoes

—  Old fashioned apple stew —
with crushed macaroons, whipped cream, and homemade jam

per person

279,-



HERRINGS

—  Assorted herrings —
Chef’s choice of 4 different types of herring
served with lard, capers, onions, and rye bread
134,-


—  Miss Barner’s herring specialty —
made with dill, apple, and aquavit. 
Served with lard, capers, onions, and rye bread
74,-


—  Smoked salmon tartare —
served with lemon, homemade dill dressing, and white bread
84,-


—  Shrimp cocktail —
from the classic Danish recipe. Served with white bread
84,-


—  Skagen toast — 
with shrimp, sour cream, lumpfish roe, and dill.
Served with white bread
84,-


—  Soup of the day —
Chef’s choice, served with bread.
Please look at the board, or ask your waiter
69,-


—  Patty shells —
with country chicken in asparagus sauce with freshly chopped parsley
84,-


—  Miss Barner’s green salad —
with tomatoes, cucumber, bell pepper, onion,
and homemade dressing
69,-


—  Main courses  —

— Danish minced beef steak (300 g) — 
with fried egg, soft onions, pickled
cucumber, brown sauce, and boiled potatoes
159,-


—  Calf’s liver with cream sauce — 
served with bacon and roasted mushrooms, tomatoes, soft onions,
pickled cucumber, and boiled potatoes
169,-


—  Rump roast of beef  —
with haricot verts, caramelized pearl onions, lingonberries,brown sauce, and boiled potatoes
179,-


—  Miss Barner’s stew —
made with pork tenderloin, cocktail sausages, bacon, roasted mushrooms,
pearl onions, and paprika sauce. Served with mashed potatoes or rice.
179,-


—  Wiener Schnitzel —
from veal topside served with green peas, fried potatoes, freshly shredded horseradish,
capers, boneless herring, and brown sauce or melted butter
199,-


—  Braised veal shank* —
in tomato sauce with root vegetables, basil and gremolata.
Served with mashed potatoes or rice
* Season from January through March
189,-


—  Barner’s plank steak (250 g) —
from beef striploin. Served with baked mashed potatoes, tomatoes, bacon-wrapped asparagus, and herbal butter
229,-


—  Steak tenderloin (225 g) —
served with butter-fried potatoes, baked tomato, garlic and Madagascar sauce.
Optional serving as a pepper steak
279,-


—  Butter-fried plaice from the North Sea* —
with parsley sauce, lemon, and boiled potatoes.
*season from June to September
229,-


—  Salmon steak —
with dill dressing, lemon, steamed green asparagus, and boiled potatoes
189,-


—  Oven-baked cod fillet —
served with mustard sauce, bacon, boiled egg, pickled beetroot, and boiled potatoes
179,-

—  REFILL —

Mashed potatoes 25,- 
Asparagus 20,- 
Fried potatoes 25,-
Potatoes 15,-
Sauce 15,-

 
 
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Danish national dish:
—  Crispy pork – on Tuesdays and Sundays —

Every Tuesday and Sunday we serve crispy, streaky pork with parsley sauce,
boiled potatoes, mustard, and pickled beetroot. 
149,-


 
 

 —  DESSERT  —

—  Banana split —
with Neapolitan ice cream, whipped cream,
and chocolate sauce. (flambéd in Grand Marnier +20)
74,-


—  Old fashioned apple stew —
with crushed macaroons, whipped cream,
and homemade jam
69,-

—  Home-made pancake —
with ice cream and chocolate sauce or
with homemade jam and sugar
69,-


—  Coupe Denmark —

Vanilla ice cream with wafers,
chocolate sauce, and whipped cream
64,-


—  Rødgrød med fløde
Stewed red berry fruits with cream —

64,-

—  Assorted cheeses —
Three Danish organic cheeses served
with biscuits, radishes and candied walnuts
109,-

—  Kransekage —
Danish marzipan ring cake
49,-