Restaurant Frederikshøj

Langoustine with Caviar and Buttermilk

Delicate langoustine tails are gently poached and served with a generous dollop of Osetra caviar, brightened by a creamy buttermilk foam.

$95

Turbot with White Asparagus and Truffle

Perfectly pan-seared turbot fillet is accompanied by tender white asparagus spears and shavings of fresh black truffle, finished with a light beurre blanc.

$88

Aged Duck with Cherries and Foie Gras

Succulent aged duck breast is roasted to perfection and paired with sweet, tart cherries and a rich, seared foie gras medallion.

$92

Rhubarb and Elderflower Dessert

A refreshing dessert featuring local rhubarb prepared in various textures, complemented by the delicate floral notes of elderflower mousse and sorbet.

$45