Together

Our gourmet dishes are carefully tailored to the season, for those who want to impress their guests with an unforgettable experience.  As a bonus you also help our climate and environment and help minimise the CO² imprint in the form of transport.  Everything is of course served on Royal Copenhagen because top quality demands a beautiful presentation.

Our spring / summer card menu runs from beginning of April through to the end of August.  Our autumn / winter menu from early September through to the end of March.  However, as we are in the hands of nature, it may happen that certain seasonal items cannot be sourced at the time of your event - but do not despair.  Should that be the case we always find alternatives.  For example, white asparagus with sauce mousseline and freshly peeled prawns can, outside of the asparagus season, be replaced with steamed red sole.


Starters


• Spring / Summer

  • Beetroot roe with homemade blinis, red onion and whipped sour cream.
  • White asparagus with sauce mousseline and freshly peeled prawns.
  • Classic Carpaccio of Danish livestock with parmesan, truffle oil, pine nuts and arugula.
  • Cold pea soup with prawns.

• Autumn / Winter

  • Lobster salad with bitter salads tomato concassé
  • Pumpkin soup with roasted pumpkin seeds, chili, garnished with parsley oil.
  • Classic Carpaccio of Danish livestock with parmesan, truffle oil, pine nuts and arugula.
  • Risotto with scallop.

All dishes are served with bread and homemade butter.


Main Courses


• Spring / Summer

  • Beef Wellington with fresh vegetables from the town square market, fresh Danish or foreign potatoes with lots of herbs and a strong glace.
  • Summer goat with baked rhubarb, grandma's salad, fresh Danish or foreign potatoes and a delicious creamy sauce.*
  • Stuffed rooster breast from Gråsten with bygotto, town square market's fresh vegetables and watercress sauce.
  • Fried fillet of lamb and braised lamb shank, served with a strong sauce, a delicious large salad with warm wheat kernels and vegetables from the town square market marketmarket.

• Autumn / Winter

  • Beef Wellington with fresh vegetables from the town square market, fresh Danish or foreign potatoes with lots of herbs and a strong glace.
  • Braised veal roast with puree of root vegetables, long-baked carrots, grilled onions and a strong sauce.*
  • Animal backs from the Lolland forests, mushrooms mass, french fries, a modern version of Waldorff salad and a creamy game sauce.
  • Classic duck a l'orange, with hand-nipped fresh bean verts, small rosemary potatoes and a delicious orange sauce made on duck broth.
  • Turbot with creamy mussel sauce, risotto cooked on riesling and bok choy.*

* +50 DKK. per person.


Desserts


• Spring / Summer

  • Panna cotta with rhubarb and tuile.
  • 3 different chocolate mousses garnished with chocolate and dehydrated berries.
  • Cold rhubarb soup with vanilla ice cream and meringue.
  • Profiteroles with passion fruit cream and passion fruit coulis.

• Autumn / Winter

  • Gateau Marcel with orange salad in Polynesian vanilla.
  • Plums in Madeira, with cardamom and crunch.
  • Classic Crepes Suzette with homemade vanilla ice cream and chopped almonds.
  • Baked apple with marzipan, cinnamon and figs on a base of apple syrup garnished with roasted nuts.

Per person: 695 DKK for 3 dishes.

Price includes: premises, table setting with white tablecloth, napkins, ice water, candles, bread and butter and service.


Gourmet Options


• Intermediate Courses

  • Lemon sorbet

65 DKK.


  • Arla Unika Cheeses
    Two Danish Arla Unika cheeses with homemade crispbread and celery compote.

100 DKK.


  • Ceviche of cod
    With coriander, chili, lime juice, red onion and baked bread.

175 DKK.


  • Gaspazio
    Chilled tomato soup.

100 DKK.


3 Course Gourmet https://www.godstedlund.dk/ Christian Ewertsen