Evening Menu

Winter menu

3,4 or 5 courses

595/695/795
  • Scallop, kohlrabi & citrus oil
  • Baked cod, sauce nage & roe
  • Pepper steak, celery & black trumpet
  • Comté, figs in armagnac
  • Gateau opera & orange

THE CLASSICS

  • Assorted snacks 3 pieces
    125
  • Oyster - per piece
    48
  • Chevre chaud, beetroot & lettuce
    175
  • R.A.P
    245
  • Lobster soup, tomato & basil
    175
  • Risotto, mushrooms & parmesan
    175
  • Sole “Walewska”, lobster & truffle
    595
  • Baked turbot with spinach & lobster sauce
    395/485
  • dolphin / whale
  • Côte de Boeuf sliced
    min, 2 pers.
    595 per. person
  • Selection of cheese
    3/6 kinds
    145/225
  • Ris a la mande
    145
  • Créme Brûlèe & sorbet
    145
  • Salon’s Chocolate
    165
  • Prunes in armagnac with vanilla ice cream
    145

Set menu

Terms for parties
Download the set menu

Snacks

  • Assorted snacks per person
    125
  • Canapé apiece
    30
  • Oysters apiece
    48

Soups

  • Lobster soup with lobster soufflé
  • Chicken consommé with quail egg & dry sherry
  • Jerusalem artichoke soup with truffle (v)
  • Onion soup au gratin (v)

Cold starters

  • Pate en croûte, sour sweet & strong
  • Smoked salmon from Samsø with herb cream & crudité
  • Stirred salmon tartare with herb salad & crispy puff pastry
  • Classic salad of Danish lobster & toast melba (*)
  • Leeks with vinaigrette (v)
  • Duck liver parfait with grapes & cognac
  • Pigeon paté én croute with apples and calvados
  • Tartare of beef with black pepper & tomato

Warm starters

  • Turbot in puff pastry with spinach & lobster bisque (*)
  • Deep-fried scallops with rouille & crudités
  • Baked cod with beets & mussel fumét
  • Poached turbot in sauce pinot noir (*)
  • Sole fillet “walewska” (*)
  • Glazed sweetbread with herbs, truffle & madeira sauce
  • In season we also serve lumpfish roe, fjord shrimps & asparagus)

Main courses

  • Rack of lamb au gratin with butter-steamed beans & sauce moutarde
  • Free-range chicken label rouge with morels & blanchet sauce
  • Quail en cocotte with grapes & cognac
  • Beef tenderloin in crushed pepper with baked onion & pepper sauce
  • Whole-Roast beef sirloin with bordelaise & bearnaise sauce
  • Veal loin with mushrooms, apples & calvados
  • Veal tenderloin with glazed herbs & sauce financière
  • Mushroom risotto (v)
  • Fried duck a la orange & sauce bigarade
  • Beef tenderloin Wellington with truffle sauce (min 10 pax)
  • In season we also serve lamb 16/5-15/7, haired & feathered game 1/9-31/12)

Cheese

  • Cheese from near & far
  • Truffle cheese with madeira aspic and toast melba
  • Goat cheese au gratin

Dessert

  • Crème brûlée and ice cream
  • Glazed lemon pie & ice cream
  • Glazed pancakes with apple compote & calvados
  • Pear Belle-Helene
  • Profiteroles with vanilla ice cream and warm chocolate sauce
  • Chocolate terrine with figs in armagnac
  • Chocolate nougatine with prunes & ice cream
  • 3 courses
    645
  • 4 courses
    745
  • 5 courses
    845
  • *Today’s price (v) vegetarian

Nytårsmenu 2021

New Years Eve menu

We welcome you at 6.30 pm or 7.30 pm Reservations can only be made by email: info@saloncph.dk When the New Year is sung and toasted, it’s time for us all to look forward to a new blissful year. And say thank you for tonight, Hugs from den Røde

  • Snacks
  • Lobster Gougere
  • R.A.P
  • Oysters, apple & olive oil
  • Cured Cod, pear & citrus oil
  • Turbot, brioche & champagne sauce
  • Beef Wellington, truffle & “potato”
  • Omelet en surprise
  • 995