Menu descriptions Flashcards
How do we describe the first dish of the menu to the guests?
Kohlrabi kebab
“A kohlrabi kebab with tree sap and truffle sauce. On the side, fermented kanzuri chili soybeans with pinecone olives and a Mexican oregano sandwich with herbs. (Day lily, woodsorrel, white currants to eat with the kebab).”
How do we describe the 2nd dish of the menu to the guests?
Sorrel and fresh cheese
“Sorrel soup, honey, served with fresh cheese and sorrel juice. (Eat immediately, otherwise the ice will melt; eat the flowers as well from the side)”
How do we describe the 3rd dish of the menu to the guests?
Seaweed salad
“Seaweed and oyster leaf salad seasoned with horseradish and served with a seaweed and truffle sauce.”
How do we describe the 4th dish of the menu to the guests?
Bamboo
“Danish bamboo cooked on the barbecue with pine and served with a sencha-butter sauce”
How do we describe the 5th dish of the menu to the guests?
Crudité
“Vegetables fresh from the farm, with aromatic herbs and flowers, served with a fennel and tomato sauce and chili oil.”
How do we describe the 6th dish of the menu to the guests?
Quail egg
“Smoked and pickled quail egg wrapped in sea lettuce with red sancho and coriander.”
How do we describe the 7th dish of the menu to the guests?
Potato/Butterfly
“Hot soup made from new potatoes and elderflower. Buckwheat waffle with spicy leaves (nasturtium and wasabi) and herbs. You can break it up and eat it like a sandwich.”
How do we describe the 8th dish of the menu to the guests?
Mushroom gel
“Smoked king oyster mushroom with a jellied mushroom broth, sancho leaves and horseradish cream”
How do we describe the 11th dish of the menu to the guests?
Artichoke
“Grilled artichoke and padron pepper with nasturtium flowers and a jasmine butter sauce.”
How do we describe the 9th dish of the menu to the guests?
Cheese
“Frozen cheese with black yuzu (Eat straight away. Don’t eat the leaf!)”
How do we describe the 12th dish of the menu to the guests?
Mushroom rice/Tomato
“Salt baked black oyster mushroom wrapped around green rice cooked with sencha and wild rose. Served with a sauce made with different ferments based on red pepper, seaweed and koji. Tomatoes and flowers served with buckwheat and cucumber flower dumpling.”
How do we describe the 10th dish of the menu to the guests?
Peas
“Peas grilled with pine oil. Eat them off the pod.”
How do we describe the 13th dish of the menu to the guests?
Magnolia
“A serving of a magnolia ice cream. ( Ice cream made from gammel dansk and magnolia)”
How do we describe the 14th dish of the menu to the guests?
Berries
“Berries (wild strawberries) with milkskin wrapped around a grilled wild rose ice cream.”
How do we describe the 15th dish of the menu to the guests?
Custard
“Woodruff custard with flowers, honey, pollen and a paste made from berries and spices. Use the poppy on the lid to season the custard with the poppy seeds.”
