Lunch menu
30. Pesce marinato
Marinated herring, spiced herring, red onion, dill and capers.
31. Salmone con gamberetti
Smoked salmon with prawns, green asparagus and basil cream.
32. Uova con gamberetti
Egg, prawns, anchovies, lemon, dill and mayonnaise.
33. Filetti di pesce
Butter-fried plaice fillet with prawns and lemon.
34. Formaggio misti
Three wonderful Italian cheeses. Langherino – a creamy blue
cheese; Tallegio – a fine, gourmet cheese; Gorgonzola – an
outstanding blue cheese.
35. Gorgonzola
Gorgonzola is a blue cheese made from cow’s milk that has been produced since the 9th century. In autumn, herdsmen drove their herds down to the town of Gorgonzola where the cows were milked. The cheese is matured for 2 months in caves.
Antipasta
49. Pappa al pomodoro
Classic Tuscan soup with a base of toasted bread and sun-ripened tomatoes; sprinkled with Giannini XV Toscana, a choice extra virgin olive oil from Giannini.
50. Carpaccio
Wafer-thin slices of beef filet on a bed of rocket, marinated with truffle oil and served with freshly shaved parmesan.
51. Antipasto di montagna
Fennel salami from Tuscany, air-dried ham, red onion and mixed olives.
52. Zuppa d’aragosta Siciliana
Lobster soup prepared from a fish and shell-fish stock, with a selection of root vegetables, a hint of chilli, as well as almonds, white wine and lobster.
53. Bruschetta
Warm garlic bread with fresh tomatoes, olive oil, garlic, grated cheese 48,-and fresh basil. Served with mixed salad.
54. Gamberi imperatore
8 tiger prawns in olive oil and garlic. Served on a bed of mixed
salad leaves.
Pasta
81. Spaghetti con gamberetti e rucola
Fresh Italian pasta dish of prawns, white wine, garlic, lemon
and rocket.
82. Spaghetti Carbonara
Classic pasta dish with egg, cream and bacon. Finished with freshly shaved parmesan.
83. Penne Altopalato
Penne with brandy-flamed beef filet and finely chopped peppers
in a light, creamy mustard sauce. Served with freshly shaved
parmesan and finished with freshly squeezed lemon juice.
84. Lasagne al forno
Bolognese between the layers of pasta, baked with mozzarella.
85. Spaghetti Marinara
Spaghetti with prawns, mussels and lobster tails in a tasty, freshly made tomato sauce, based on fresh tomatoes, carrots, red pepper and garlic. Served with a sprinkling of fresh herbs.
Carne e pesce
64. Scalopina pizzaiola
Slices of veal cooked with cherry tomatoes, red onion, oregano and Garlic. Served with mixed green salad leaves.
65. Petti di pollo alla cacciatora
Slices of chicken breast cooked with a garlic, olive, rosemary and white wine sauce. Served with mixed green salad leaves.
66. Pesce
Whole fried plaice in a wholemeal crumb. Served with a salad of
mixed green leaves, red onion and semi-dried tomatoes.
67. Grigliata di pesce
Whole Sea Bream grilled on a lava grill. Served with a salad of
mixed green leaves, red onion and semi-dried tomatoes.
Insalata
70. Insalata con mozzarella e pomodori
Beautiful, classic Italian salad of sun-ripened tomatoes, fresh buffalo mozzarella, ripe avocado and fresh basil. Served with extra virgin olive oil, balsamic vinegar and freshly milled pepper.
71. Insalata misti con prosciutto
The salad is prepared from fresh tomatoes, buffalo mozzarella, red onion, grilled artichoke hearts, semi-dried tomatoes, olives, various salad leaves, Tuscan prosciutto and fresh herbs, with extra virgin olive oil and balsamic vinegar.
72. Insalata Limone
A fantastic salad with, among other things, grilled giant prawns, mixed salad leaves, large capers, dill and celery. Served with creamed garlic.
Bambino (Children under 12)
Main Course
21. Thin slices of veal, with tuna mousse.
22. Tiger prawns cooked in butter and served with salad.
23. Toasted bread with tuna mousse.
24. Spaghetti with meat sauce.
25. Lasagne.
Dessert
39. Milkshake; strawberry or chocolate.
40. Vanilla, chocolate and strawberry ice cream with whipped cream and chocolate sauce.
41. Banana split
Main course and dessert for kr. 75,-
Dolci
100. Tiramisù
Home-made classic Italian cake with Savoiardi (sponge fingers), sweet expresso and creamed marcarpone, with spirits.
101. Gelato afocato
Vanilla ice cream with 5cl spirits, e.g. Amaretto, Galliano, Baileys, Kahlua, or Strega.
102. Sorbetto
A fresh and low-fat dessert, with a blend of strawberry and lemon
sorbet. Can on request be served with whipped cream and chopped nuts.
103. Gelato misto
A delicious blend of Stracciatella and Nocciola. Served with whipped cream, chocolate sauce and chopped nuts.
104. Tartufo
Delicious Italian ice cream ‘bomb’ for those who like a strong chocolate
taste; a core of vanilla ice cream with an outer chocolate truffle.
105. Gelato al cioccolato
A dessert for those who love chocolate; a blend of chocolate ice cream and Stracciatella. Served with chocolate sauce, chopped chocolate and chopped nuts.
106. Bananasplit
Split banana with Stracciatella, whipped cream, chocolate sauce and chopped nuts.
107. Gelato Con Caffé
Italian vanilla ice cream soaked in a sweetened double espresso.
108. Caffé freddo
Double espresso sweetened with cane sugar and shaken with ice; a creamy, ice-cold, low-fat dessert.
Bibite
Water
270. San Pellegrino, sparkling Italian mineral water.
½ l.
271. Panna, still Italian mineral water.
½ l.
272. Tap water with lemon, jug.
¾ l.
Organic syrup
280. ‘Søbogård’ elderflower, blackcurrant or apple.
¼ l.
½ l.
Soft drinks
290. Coca Cola, Coca Cola light, Sprite, Schweppes Lemon and Fanta.
37 cl.
63 cl.
85 cl.
Juice
291. Italian pomegranate juice.
292. Italian blood orange juice.
Iced Tea
300. San Pellegrino Ice tea, peach or lemon
Bottled Beer
310. Birra Moretti.
311. Stevns Brewery, six varieties.
Draught Beer
320. Tuborg Classic, Carlsberg Hof.
¼ l.
½ l.
¾ l.