Foie Gras terrine "Sauternes" with spiced-poached pear, fennel and 25 year old Balsamico
Tunafish Ravioli with Baerii Caviare, egg and foam of bacon "2005"
Smoked Swordfish Carpaccio with ginger preserve, raw cucumber and radishes
Løjrom "Kalix" with lightly salted cod and cream of horse radish
Baerii Caviare with oysters from Venø on steamed turbot, leaks and champagne sauce
Baerii Caviare with Danish lobster, mango, rosemary-apple and lobsterfoam
Smoked Tunafish Carpaccio with crisp lettuces, parmesan cheese and olive-muffins
Smoked salmon with asparagus salad and blood grape

Baerii Caviar on a warm potato
"Escoffier"

Baerii Caviare on Jerusalem Artichoke
Panna Cotta and crisp Scorzonera
Salmon Roe on demi-fried Scallops, small carrots and soup of Jerusalem Artichoke

Baerii Caviare on vanilla ice cream and Calvados parfait
Baerii Caviare on apple sorbet and white chokolate