Lunch is served Monday to Friday 11.30-14.00. Salad, coffee, fruit and a piece of chocolate are always included in the price.
Lunch menu, May 20th - May 24th.
Monday
Ground veal patty flavoured with sun-dried tomato and feta cheese, served with pureed potatoes flavoured with basil.*
On Mondays sweets are included with coffee.
Tuesday
Grilled organic chicken breast with roasted potatoes, black and white beans with parsley and lemon red wine sauce.
Wednesday
Oven-baked fillet of salmon with avocado, olives, artichoke, chili, tomato and coriander, served with cucumber yoghurt and chili yoghurt.
Thursday
Creamy organic pork tenderloin casserole with wild mushrooms, green pepper and cognac, served with pureed potatoes and cheese.
Friday
Dill baked MSC certified fillet of cod with potato terrine flavoured with herbs, served with horse-radish and cider vinegar mustard butter sauce.
The Chef Recommends
Roast lamb with root vegetable roesti, Zinfandel jus and rosemary pickled mushrooms.
Vegetarian
Linguini with eggplant, Cep mushrooms, cocktail tomatoes and parmesan.
Salad of the Week
Shrimp salad with aioli and croutons.
The Opera’s shrimp sandwich
Organic Danish rye bread with horse-radish and lemon mayonnaise.
Desserts
Milk chocolate pannacotta with peanut toffee and French nougat.
Chocolate truffle.
Group Menu
Parties of 20 or more are required for a group reservation.
Choose one of the menu options below for the entire group.
Blackened pork tenderloin with condiments du jour.
Grilled salmon fillet with condiments du jour.
